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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