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Sauces and Condiments

Bittersweet hot fudge sauce

Bittersweet hot fudge sauce
Kirk McKoy / Los Angeles Times

For my mother, who was raised on a Nebraska farm, making ice cream was a much loved ritual. My sister and I and assorted friends would pile into the car and set off with my mom to buy all the ... Read more

Total time: 30 minutes | Makes about 1 pint
  • 9 to 10 ounces bittersweet (70%) chocolate, finely chopped
  • 3/4 cup heavy cream
  • l/4 cup plus 2 tablespoons sugar
  • 3 tablespoons corn syrup
  • 2 tablespoons water

Step 1This sauce is foolproof so long as you heat it slowly: In the top of a double boiler over (and touching) barely simmering water, combine the chocolate, cream, sugar, corn syrup and water. Stir frequently until all the chocolate has melted, then stir occasionally until the sauce is thick and glossy and is between 160 and 165 degrees (the exact temperature is not critical so long as you are close), 15 to 20 minutes (going slowly is the key here). Remove from the heat.

Step 2Serve the sauce immediately, or set it aside until needed. lt can be kept, covered and refrigerated, for at least a week or frozen for 3 months. Reheat in a double boiler or microwave on medium (50%) power, using short bursts and stirring frequently. Do not simmer or boil.

Note: Note: Adapted from “Bittersweet” by Alice Medrich.

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