Name: Schrafft’s Hot Fudge Sauce
Yield: Makes about 2 cups
Cuisine: United States
Ingredients: ¼ cup unsweetened cocoa powder; Pinch salt; ½ cup sugar; 1 cup heavy cream; 1 cup light corn syrup; Few drops of malt vinegar or cider vinegar; 3 ounces best-quality semisweet chocolate, finely chopped; ½ cup whole milk; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, thinly sliced

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This recipe has been adapted slightly from Schrafft’s original for the home kitchen. Combining both melted chocolate and cocoa results in complex flavor: Use only the best of both here (Swiss Lindt or Tobler, French Valrhona and Belgian Callebaut are all excellent chocolates; Droste, Valrhona and Williams-Sonoma’s Pernigotti cocoa are also good). This sauce has the full body and consistency of true hot fudge, firming up slightly as it hits the cold ice cream.