Quick to make hot fudge sauce that can be stored in the refrigerator and reheated every time you need a bit of hot fudge to drizzle over your ice cream.
Place corn syrup, cream, cocoa powder and water in a sauce pot. Whisk together until smooth.
1 cup corn syrup, ¾ cup heavy cream, ¼ cup cocoa powder, ¼ cup water
Add chocolate chips and place on medium heat.
1 cup chocolate chips
Heat until boiling, stirring often (approximately 5 minutes)
Turn heat to low. Continue stirring for about 5 more minutes until mixture reaches 215 degrees.
Remove from heat and stir in butter and vanilla.
3 tablespoons butter, 1 teaspoon vanilla
Use right away, or pour into a heat proof container and let cool. Once cool, cover and refrigerate.
Each time you are ready to use, remove from refrigerator, remove cover and microwave for 30 seconds or until hot. Scoop out desired amount and place remaining hot fudge back in refrigerator.
Notes
If you don't have a thermometer you can use this method:
Once your sauce comes to a boil, turn heat to low. Continue cooking for about 5 minutes. Watch the bubbles while the sauce boils. Initially the bubbles will be small and almost foamy. As it nears 5 minutes, the bubbles will become bigger and the foam will disappear.
Test your sauce with an ice cube. Place an ice cube in a bowl. Drizzle a small amount of sauce directly on the ice cube. Let sauce sit for a few seconds and test with your fingers. The sauce should have some consistency and hold together, but not be hard. If the sauce is still liquidy after it cools on the ice cube, keep cooking it.