Thursday, February 7, 2008

Hot Fudge Sauce

  • 1 cup heavy cream
  • 12 ounces semisweet chocolate, finely chopped
  • 1/2 cup light corn syrup

1. In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.

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