Top ice cream, cheesecake or just eat by the spoonful…and I promise you, you will!
Hot Fudge Sauce
- 3 tbs butter
- 1/2 heavy whipping cream
- 1/3 cup each of packed brown sugar and white sugar
- 1/2 cocoa powder
- a pinch of salt
Heat butter and cream in a small heavy bottom sauce pan over medium high heat. Bring to a low boil.
When butter is melted add sugars and salt until the sugars are dissolved. Lower heat and whisk in 1/2 cup of cocoa, stirring with a wire whisk until you have desired thickness.
Serve immediately over cold ice cream or once cooled you can store in a pourable container. This sets up thick when cooled so if you are reheating it later add a little bit of milk to it to thin it out.