More Hot Fudge Sauce

A while ago, I bought a small container of light cream with this recipe in mind.  Well, I never got around to making it.  I had to use the cream in something else before it spoiled, so I chose hot fudge sauce, because I could make it and store it in the fridge and not have to eat it right away.  Although, I had to take a photo, so of course I ate the ice cream and hot fudge (above) after I was done! 

I'm glad I had that cream to use up, because this is delicious!  It rivals my favorite hot fudge in both taste and simplicity. 

I made the whole recipe on the stove, not using the microwave, as the original recipe suggests.  There will be a point where it looks all grainy, separated, and weird, but just get out your whisk.  Whisk the heck out of it, and it'll come together all nice and smooth for ya.

Creamy Hot Fudge Sauce
adapted from Allrecipes

4 (1 ounce) squares unsweetened chocolate

1 cup white sugar

1/8 teaspoon sea salt

1 tablespoon butter

1 cup heavy or light cream

1/2 teaspoon vanilla extract

1.  In a heavy-bottomed saucepan over low heat, melt chocolate until mostly melted.  Stir in sugar, salt and butter.   Whisk in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Serve warm, and store in refrigerator.  Can re-heat, gently, in the microwave.

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