Be the soda jerk you know you can be: stay home and serve the best ice cream sundaes of your life with this quick and easy hot fudge sauce.
Yield: makes 3 cups
2 cups heavy cream
¼ cup light corn syrup
2 Tbsp. plus 2 tsp. light brown sugar
8 oz. bittersweet chocolate (not chips), finely chopped
½ tsp. kosher salt
In a medium pot over medium heat, add the heavy cream, corn syrup, and brown sugar. Bring just barely to a boil, whisking occasionally to dissolve the syrup and sugar. Add the chocolate and salt, and whisk constantly until the chocolate is completely melted and the mixture returns to a low boil, looks glossy, and thickens slightly, about 3 minutes. Turn off the heat, and let the mixture cool slightly.
Use immediately, or transfer to an airtight jar, cover, and refrigerate for up to 2 weeks before using. To remelt refrigerated hot fudge, heat it gently in a small pot over low heat, or uncover and warm the jar in the microwave, stirring every 15 seconds or so, until smooth and pourable.