Peppermint Hot Fudge Sauce
Photo © Deb Perelman
- 2/3 cup heavy or whipping cream
- 1/2 cup light corn syrup or golden syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened cocoa powder, ideally Dutch-processed
- Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt
- 6 ounces bittersweet chocolate, chopped (or, about 1 cup bittersweet chocolate chips), divided
- 2 tablespoons unsalted butter
- 1/4 teaspoon peppermint extract, or to taste
- Crushed candy canes, for serving (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Cooking & Baking
- Bittersweet chocolate (6 ounces)
- Brown sugar, packed dark (1/3 cup)
- Cocoa powder, unsweetened (1/4 cup)
- Corn syrup or golden syrup, light (1/2 cup)
- Peppermint extract (1/4 teaspoon)
- Sea salt or, fine (1/4 Heaping teaspoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Heavy or whipping cream (2/3 cup)
- Desserts
- Candy canes (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 19, 2011 (1 year ago).
123 people saved this recipe.
