To Try: Bi-Rite Creamery Hot Fudge Sauce

Recipe adapted from “Sweet Cream and Sugar Cones” by Kris Hoogerhyde, Anne Walker and Dabney Gough (Ten Speed Press)

Yield: About 1¼ cups

Cook Time: 8 minutes

½ cup heavy cream
½ cup granulated sugar
2 tablespoons Dutch-processed cocoa powder, sifted
¼ cup light corn syrup
½ teaspoon kosher salt
2 ounces bittersweet chocolate (about 60% cacao), finely chopped (½ cup)
2 ounces unsweetened chocolate, finely chopped (½ cup)
½ teaspoon vanilla extract

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Published in: on April 17, 2012 at 10:25 am  Leave a Comment  

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