Hot Fudge Sauce

3 squares (1 ounce each) unsweetened baking chocolate
4 tablespoons (1/2 stick) butter
½ cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 pinches salt

Put the chocolate, butter, and cream in a 4-cup glass measure. Microwave, uncovered, on high, until the chocolate and butter are nearly melted, about 2 minutes, stopping once halfway through to stir. Remove from the microwave, and stir until the chocolate and butter finish melting.

Stir in the sugar. Microwave 1 minute, uncovered, on high. Remove and stir well with a wire whisk. If the sauce is grainy, microwave just until the sugar melts, 30 seconds to 1 minute more. Do not overcook. Whisk to stir well.

Whisk in the vanilla extract and salt, and let the mixture cool a little. Serve warm or at room temperature.*

* Notes

Sauce can be refrigerated, covered for up to 2 weeks. Or frozen for up to 2 months. Thaw in refrigerator and reheat in microwave, uncovered, on high, until warmed through, about 1 minute.

Believe it or not, it's the 2 pinches of salt that make this sauce special, so don't be tempted to leave it out!

Approximate Values Per Tablespoon: 56 calories (46% from fat), 3 g fat (2 g saturated), 5 mg cholesterol, .7 g protein, 7.5 g carbohydrates, trace dietary fiber, 24 mg sodium

Print this recipe:

• Print Full-Page Recipe with Color Image
• Print Full-Page Recipe without Image (black & white)
• Print Compact Recipe (without image or backstory or nutrition information)
• Print with Large Type (without image or backstory or nutrition information)