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Bittersweet Hot Fudge

Bittersweet Hot Fudge
Hot fudge makes everything better. Try this dark and barely bitter version over almost any flavor of ice cream.

Makes 1¼ cups
  1. ¾ cup plus 1 to 2 tablespoons heavy cream
  2. ¼ cup corn syrup
  3. 1 teaspoon vanilla extract
  4. 6 ounces bittersweet chocolate chips, or a 6-ounce bar chopped into ½-inch-thick chunks ¼ teaspoon sea salt, plus more to taste
  1. In medium saucepan, bring ¾ cup cream, corn syrup, and vanilla to a low boil over medium-high heat. Reduce heat to medium-low and cook 1 to 2 minutes, stirring, until mixture thickens. Remove from heat and add chocolate, stirring until it melts. If sauce looks grainy, slowly whisk in additional cream, until it turns thick and glossy.
  2. Stir in salt, taste, and adjust as needed. Serve warm.
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Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

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