Schrafft's Hot Fudge Sauce Noreen & Marion

This is the chocolate sauce I make at the beach. So easy, and it dresses up anything for dessert.

1/4 cup unsweetened cocoa powder
1/2 cup sugar
pinch salt
1/2 cup whole milk
1 cup heavy cream
1 cup light corn syrup
3 ounces best-quality semisweet chocolate, finely chopped few drops of malt vinegar
or cider vinegar
2 tablespoons unsalted butter, thinly sliced
1 teaspoon pure vanilla extract

In a heavy saucepan, whisk together the cocoa, sugar, salt and milk until the mixture forms a smooth paste. Place over medium heat and stir in the cream, corn syrup, 2/3 of the chocolate and the vinegar. Bring the mixture to a boil, whisking or stirring frequently. Boil, whisking frequently, until the sauce reaches 220 to 225 degrees F on a candy thermometer, about 8 minutes.

Remove from the heat; whisk in the butter, vanilla and the remaining chocolate until the sauce is smooth. Set aside for a few minutes before serving.

Store the sauce in the refrigerator in a tightly covered jar or container. Rewarm before serving, either by spooning a little into a small skillet or by heating the entire jar, uncovered, in a microwave oven. You can also place the jar in a saucepan of cold water and bring it slowly to a bare simmer. This sauce keeps well, refrigerated for 3 weeks or longer.

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