problem with wonderful thing about this luscious hot fudge sauce is that it's quick and easy to make from simple ingredients that I always have on hand. It makes ice cream time into something special and is a quick trick to keep in mind if you have unexpected visitors drop by in the evening for a little something.
This is my adaptation of a recipe out of an old Penzey's catalog.
5 tablespoons butter
2/3 cup cocoa
1 cup half and half
3/4 cup sugar
1 teaspoon vanilla extract
Melt the butter in a medium saucepan over medium heat. Take the pan off the heat and whisk in the cocoa. Gradually pour in the half and half, whisking well after each addition so you don't get any lumps. After you have mixed in all of the half and half return the pan to the burner. Whisk in the sugar and the mixture will become smooth and shiny. Bring the sauce to a simmer, whisking frequently and scraping the edges of the pan once or twice with a spatula if you need to.
Once it has started to boil I let it simmer for about three or four minutes, whisking almost constantly - it will be nice and thick. Be careful not to let it burn. Remove from heat and whisk in the vanilla.
Serve over ice cream or pound cake or use for dipping strawberries...(like I need to tell anyone what to do with fudge sauce).
Hide Store any leftovers in the refrigerator, where it will be found and snitched with spoons. It also can be reheated nicely in the microwave.