Super Dark Hot Fudge

This recipe is Jeni’s Splendid Ice Creams Extra-Bitter Hot Fudge Sauce. It is extra dark, but that paired with the super-sweet buttery Savannah Buttermint, or Salty Caramel is Heaven in a bowl. Each time I heat it up, I like it more than the time before.

Extra-Bitter Hot Fudge Sauce
For this recipe you will need:
1 medium pot
1 whisk
1 spatula
1 pint-sized container for storage
1cup water
1T + 1tsp cornstarch
1/3cup granulated sugar
1/3cup light corn syrup
1/4cup unsweetened cocoa powder
1/2tsp vanilla extract
3ounces unsweetened chocolate, chopped
5ounces bittersweet chocolate, chopped
Chop the bittersweet and unsweeted chocolate and set aside.

1. Mix 1cup water, 1/3cup sugar, and 1/3cup corn syrup over

medium heat and bring to a boil to dissolve the sugar.

2. Stir in 1/4cup cocoa until it is smooth.

3. Add 1/2tsp Vanilla

4. Add the chocolate and let it melt for 3minutes, then stir until it is smooth and shiny

5. Enjoy! The hot fudge tastes really, really good with the Savannah Buttermint because its bitterness cuts some of the sweetness of the ice cream. The sauce is so dark and the ice cream so creamy, the combination is reminiscent of Junior Mints, Jay’s favorite candy!

My favorite is the sweet and salty combo of our Salty Caramel with the dark hot fudge.

Another good thing about this recipe is that it makes about a pint of hot fudge, which you can easily warm up several times and keeps very well in the fridge.

This recipe is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.


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