Hot Fudge

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

Hot Fudge

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    6 ounces bittersweet or semisweet chocolate, chopped 2/3 cup heavy cream
    1/3 cup light agave nectar or light corn syrup


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      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.)

    • 2

      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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