Hot Fudge Sauce

Ingredients

• 1/2 cup water, plus
• 2 tablespoons water
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1/2 cup granulated sugar
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
• 1 teaspoon pure vanilla extract

Directions

1. 1

   In a medium-size, heavy saucepan, combing 1/2 cup water, heavy cream, corn syrup & sugar & bring to boil, stirring until sugar is dissolved.

2. 2

   Using a pastry brush dipped in water, brush sides of pan to dissolve & wash down any sugar crystals.

3. 3

   Cook over medium heat until reduced by half, about 7 minutes.

4. 4

   Turn off the heat, then add chocolates & butter & let sit until melted, about 2 minutes.

5. 5

   Return heat to low & cook, stirring constantly, until glossy & smooth.

6. 6

   If sauce appears broken, add remaining 2 tablespoons water & beat until smooth & glossy.

7. 7

   Stir in vanilla, & ALWAYS serve it hot.

8. 8

   Will keep, tightly covered, in the refrigerator for up to 2 months.

9. 9

   Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, & whisk until smooth & silky.