Hot Fudge

also called hot fudge · hot fudge sauce · fudge sauce · sundae sauce · chocolate fudge sauce

The table

3/4 cup(180 mL)heavy creamsimmer 4 min, until the sugar is gone from the spoonmelt in off the heatstir the vanilla in while it is warm
1/2 cup(100 g)granulated sugar
1/3 cup(110 g)light corn syrup
1/4 cup(25 g)Dutch-process cocoa
1/4 tspfine sea salt
6 oz(170 g; chopped)bittersweet chocolate
2 Tbs(28 g)unsalted butter
2 tsp(10 mL)vanilla extract
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1simmer 4 min, until the sugar is gone from the spoon

2melt in off the heat

goes in with what step 1 made

3stir the vanilla in while it is warm

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 3 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.

  1. simmer 4 min, until the sugar is gone from the spoon

    4 minwalk awayfrom the start

  2. melt in off the heat

    not timed4 min in

  3. stir the vanilla in while it is warm

    not timed4 min in

You'll need saucepan

Goes with

See how it is written
>> title: Hot Fudge
>> category: Sauces & Gravies
>> tags: chocolate, dessert, sundae, sauce, stovetop
>> counters: Diner
>> aka: hot fudge, hot fudge sauce, fudge sauce, sundae sauce, chocolate fudge sauce
>> pairs-with: french-vanilla-ice-cream
>> servings: 8
>> time: 20 min
>> step.1: simmer 4 min, until the sugar is gone from the spoon
>> step.2: melt in off the heat
>> step.3: stir the vanilla in while it is warm

Simmer @heavy cream{3/4%cup}(180 mL), @granulated sugar{1/2%cup}(100 g), @light corn syrup{1/3%cup}(110 g), @Dutch-process cocoa{1/4%cup}(25 g) and @fine sea salt{1/4%tsp} in a #saucepan{} over medium heat ~simmer{4%min}, whisking, until no grit is left on the back of the spoon. The corn syrup is what keeps it from turning grainy in the fridge and is the difference between hot fudge and chocolate sauce.

Melt @bittersweet chocolate{6%oz}(170 g; chopped) and @unsalted butter{2%Tbs}(28 g) into @&(~1)cocoa base{} off the heat, stirring from the middle out until it goes glossy.

Stir @vanilla extract{2%tsp}(10 mL) into @&(~1)hot fudge{} while it is still warm. It thickens to a ribbon as it cools and sets to a chew on cold ice cream, which is the point of it — a sauce that stays runny on the scoop is the wrong sauce.