Cracklin' Hot Fudge Sauce
This recipe for hot fudge sauce is made to be served warm but when its ladled over a scoop of cold ice cream it hardens creating a chocolate shell.
1 cup powdered sugar, sifted
1/2 cup (1 stick) unsalted butter
1/2 cup heavy or whipping cream
8 ounces bittersweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
- Combine powdered sugar, butter and cream in a heavy saucepan. Stir over medium-low heat until smooth.
- Remove from heat and add chocolate stirring until smooth then add vanilla extract.
- Sauce can be covered and stored in the refrigerator for up to 1 week. To use re-warm over low heat or in a microwave before serving.
Makes about 2 cups.