Hot Fudge Sauce

 Hot Fudge Sauce

Pretty good – still looking to improve

Melt 2 oz unsweetened chocolate in top of double boiler.  Add 1 T butter, melt, and blend.  Add 1/3 cup boiling water; stir well (be amazed as it gets THICKER!).  Stir in 1 cup sugar.  Boil gently over direct heat for 4 minutes.  Stir in 1 t vanilla.  Serve with ice cream and brownies!

Fudge Sauce (from 02/98 Guidepost)
1⁄2 cup cocoa powder
1 1⁄2 cups sugar
1 can (13.5 oz.) evaporated milk
1⁄4 pound cold butter, cut into pieces
1 tablespoon vanilla
Start with a heavy-bottomed saucepan, at least 2 quarts because sauce doubles in size. Place sugar in pan with cocoa powder. Stir with wooden spoon until well blended. Add evaporated milk. Continue to stir until blended well. Once it’s mixed well, turn heat to medium. Stir constantly. Bring mixture to boil, about 5 minutes. Let it boil for another five minutes, stirring constantly. Make sure chocolate doesn’t burn. Pull sauce off heat and add butter. Stir sauce until butter is completely melted. Add vanilla and serve over ice cream. Store sauce in refrigerator and reheat in microwave or water bath.

Ghirardelli Hot Fudge Sauce
1 bar (4 oz) 60% cocoa baking chocolate
4 T butter, cut into chunks
1 ½ cups sugar
½ cup water
¼ cup light corn syrup
1 t water

In heavy saucepan combine all but the vanilla.  Stir the mixture continuously over medium heat until completely melted and smooth.  Bring to a boil, lower the heat, and simmer for 10 minutes.  Remove from heat and stir in the vanilla.