Just made a batch of hot fudge sauce to serve for dessert tonight with vanilla icecream. There will be only six for dinner and the recipe made four cups. How can I preserve the rest for future sundaes? Will it freeze?
heavy cream, choc chips, brown sugar, vanilla, and salt.
I agree with everything kitchen witch said…Any chance of sharing the exact recipe with us?? Thanks.
Got it from a guest on Paula Deen’s show. Paula said it was a better recipe than hers (I think because of the brown sugar vs white sugar).
1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semisweet choc chips
1/8 tsp salt
1 tsp vanilla extract
In heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add butter and mix until completely melted, then stir in the choc chips. Wait 3 to 5 minutes so that choc is very soft before folding in using a spatula. Stir in the salt and vanill and blend until well incorporated. Let cool for 15 minutes: it will thicken as it cools. Can be stored up to one week in the fridge in a glass container. Heat until warm but not hot b4 serving.