This sauce I had it in my cafe always ready in the fridge and drizzled it over so many different cakes dessert that I lost count. It keeps for weeks when covered with plastic wrap and can be easily reheated on stove top.
Versatile Chocolate (Hot) Fudge sauce Recipe
⅔ c heavy or thickened cream
½ c corn syrup*
⅓ c brown sugar
¼ c cocoa powder, unsweetened (can be dutch or not)
¼ tsp salt
6 oz dark choc Chips (45%, 60 or 70%)
2 tbs butter
1 tsp vanilla extract
*I make 1 cup light sugar syrup myself: 11/4 c white sugar dissolved in 1/4c water, let boil until reduced to syrup
1. In a small pot, bring heavy cream, corn syrup, sugar, cocoa, salt, half the choc chips to a boil over medium heat.
2. Stir until chocolate has fully melted and let simmer on low for 5 min.
3. Remove from heat, stir in the remaining chocolate chips, butter, and vanilla and stir until smooth.
4. You can serve hot over pancakes & ice cream etc, or pour into a jar that seals well and cool before you put the lid on top. I often put a cello/glad wrap directly on top of the chocolate to prevent it from drying out at the surface, but it’s not necessary.
5. Refrigerate after it has cooled.
Notes: I let it cool down a bit before carefully drizzling fudge over cake with a spoon to let it flow over the edges of your cooled cake, but don’t let it cool too much or it will hardly flow (you’ll have to heat up again in a pot). At room temperature, this sauce can serve as thick fudge like a frosting or a filling, once cooled it hardens rather well (holds deco really well too), but is still easy to cut when serving.