Martha Stewart's Hot Fudge

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Light cream or evaporated milk
1/2 cup	164g / 5.8oz	Light corn syrup
1/8 teaspoon	0.6ml	Kosher salt
1 1/2 tablespoons	22ml	Unsalted butter
1/2 teaspoon	2.5ml	Vanilla extract
1/4 cup	27g / 1oz	Unsweetened cocoa powder
		Such as valrhona

Recipe Instructions

Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.

When the mixture comes to a boil, add the cocoa, and continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture thickens.

Serve immediately. (Fudge will keep up to 1 week in the refrigerator). Reheat any remaining fudge by placing a container of fudge in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.

Source:
"Martha Stewart Living Magazine, Feb 1997

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