Author: originally from The Houghton College Community Cookbook submitted by Janet Spegen (with a pinch of salt added.)
Recipe type: Dessert, Condiment
Seriously fudgy hot fudge sauce that firms up ever so slightly when poured over ice cream to form caramel-like ribbons of chocolatey goodness. Oh yes. It does.
6 tablespoons unsalted butter
6 ounces unsweetened chocolate
2 cups granulated sugar
½ cup light corn syrup
¾ cup boiling water
1½ teaspoons vanilla extract
pinch of salt
Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally.
Stir in sugar, corn syrup, and boiling water.
Increase heat to medium and stir mixture until it reaches boiling.
Boil without stirring for 8 minutes. Really. Do not stir that stuff.
Remove from heat and stir in the vanilla extract and salt. It will bubble up violently, so be careful.
Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes.
Leftovers can be stored in the refrigerator.
Remove lid from the jar and microwave for about 30 seconds.
Heat in additional 10 second bursts until the hot fudge flows freely when poured.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/07/07/grandma-vals-hot-fudge-sauce/