There’s nothing better than rich, molten chocolate spooned over ice cream, but most store-bought hot fudge is heavy on the high-fructose corn syrup and skimpy on actual chocolate, which this recipe has in abundance. For a zippy holiday treat, add a 1/2 teaspoon of peppermint extract.
Courtesy of Regan Burns Cafiso
|6 ounces bittersweet or semisweet chocolate, chopped||2/3 cup heavy cream|
|1/3 cup light agave nectar or light corn syrup|
Combine chocolate and agave nectar or corn syrup in a small saucepan over low heat and cook, stirring often, until chocolate is melted. (Note: Agave nectar, which is available in large grocery stores and gourmet markets, has a lower glycemic index than many other sweeteners, but light corn syrup works just as well.)
Add the cream and stir or whisk until well combined and thick. Remove from heat and pour into a glass jar or other heatproof container with a lid. Hot fudge will keep in the refrigerator for up to 3 weeks; reheat in the microwave in 5-second increments.
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