Hot Fudge Sauce

I won’t beat around the bush here: this is the best hot fudge you will ever make and probably the best you will ever have. I can say this unequivocally because it’s not my recipe ; ) It’s my mom’s. My mom makes the best ever fudge.

Buttery and satiny: the kind all your old-fashioned-ice-cream-parlor dreams are made of.

Try the recipe, and I defy you to contradict me. Okay, I know everyone has their own idea of the perfect sundae sauce, but if you like pouring liquid fudge over your ice cream, this one’s for you.

Mom’s Hot Fudge Sauce

3 oz bittersweet chocolate (cannot emphasize the bittersweet enough)
1 cup salted (yes salted) butter
pinch of sea salt
2-3 cups sugar (3 tips this toward caramel-fudge and 2 makes a darker version; have fun experimenting with white and brown sugars too)
1 cup heavy cream

On medium low heat, melt the butter and the chocolate; add a pinch of salt.

Add the sugar slowly—about ½ cup at a time— stirring constantly and giving it plenty of time to dissolve; if you add it too fast, the sauce will be grainy. Count on a five minute process.

Once all the sugar has dissolved, slowly add and stir in the cream. Another five minutes.

Makes about 3 ½ cups.