Semisweet Hot Fudge

This was my first attempt at homemade hot fudge sauce -- and a successful one at that. The sweetness of the sauce depends on what chocolate you use. I used Ghirardelli semisweet chips, but you could use bittersweet or milk chocolate. I followed a recipe in my favorite ice cream book, The Perfect Scoop, and I knew it would turn out great. Everything from that book has been absolutely delicious. I can't tell you enough times how much I adore that book.

As the level of fudge dropped within the mason jar in the fridge, I realized I hadn't taken a photo of it yet. Remnants of fudge in a sticky mason jar wouldn't have been so appetizing, and because I wasn't in the mood for a bowl of ice cream at 10 in the morning, (a rare occasion) I opted for a lighter route since I would be eating it afterwards.

Yes those are graham crackers. Covered in hot fudge. With a squirt of whipped cream. Notice how the fudge is splattered on the plate? According to Steve, that significantly increases the price of a dessert. I think I could charge about $10 for that.

K, maybe not. They're still graham crackers. And kinda stale, but you'd never know.

Semisweet Hot Fudge
adapted from The Perfect Scoop by David Lebovitz

1 c cream
6 T butter, cut into pieces
2 T corn syrup
2/3 c sugar
8 oz bittersweet or semisweet chocolate, chopped (unless you're using chips - no need to chop those)
1 tsp vanilla extract

In a large saucepan, bring the cream, butter, corn syrup and sugar to boil. Boil for 3 minutes, stirring occasionally, making sure it doesn't boil over.

Remove from heat. Add chocolate pieces, stirring until everything is melted and smooth. Stir in vanilla. Serve warm.

Store in the fridge for up to 2 weeks. Reheat in gently in the microwave or on the stovetop over very low heat. Makes 3 cups.