7 1/2 ounces bittersweet chocolate, coarsely chopped (I used German Sweet Chocolate)
1/2 cup plus 2 tbsp water
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder
1/4 cup sugar
3/4 tsp instant coffee granules
3 tbsp brandy
Melt the chocolate in the microwave or in a double boiler. Keep warm over warm water until ready to use.
Combine water, corn syrup, cocoa powder, sugar and instant coffee in a large saucepan and bring it to a boil, stirring, over medium high heat. Reduce the heat to medium-low and simmer for a minute or two, stirring constantly to dissolve the cocoa powder and sugar and to prevent scorching.
Whisk in the melted chocolate. Boil the hot fudge for a few minutes to reduce it to the consistency you like; it should be quite viscous and the surace should have a glossy shine. Cool slightly, then beat in the brandy (or vanilla?).
Store in a covered glass jar in the refrigerator and reheat before serving. It will keep for several months.
Feb 2000 – delicious
Version with cream
3 tbsp butter
3 tbsp light corn syrup
1 cup heavy cream
1 cup sugar
5 to 6 ounces unsweetened 100% chocolate (such as Lindt or Ghirardelli)
1 tbsp vanilla extract
1/8 tsp salt, or 1/4 tsp kosher salt
Using a small saucepan with a heavy bottom, melt the butter over low heat and then add the corn syrup. Add the cream (I heat it in the microwave first to save time).
Add the sugar into the middle, taking care that it doesn’t touch the sides of the pan. Stir carefully until the sugar has melted.
Increase the heat to medium and bring the mixture to a low boil. Stop stirring and let it boil on its own for 8 minutes. At that point, it should be about 225° and should not have caramelized yet.
While the sauce is simmering, chop the chocolate into small pieces, 1/4″ at the largest.
Remove the sauce from the heat and stir in the chocolate in batches, letting each addition melt completely before adding more.
Stir in the salt and the vanilla extract. Stir well and let the sauce cool. Store in the fridge or the freezer.
2022