Schrafft's Hot Fudge Sauce

Makes 1 scant cup

The sauce can be reheated or kept hot, preferably in the top of a double boiler.

Ingredients:

2 tablespoons non-alkalized cocoa (such as Hershey's brown label)
1/4 cup sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1 ounce bittersweet chocolate, chopped
1 tablespoon salted butter
Few drops malt vinegar
1/2 teaspoon pure vanilla extract

Directions:

In a heavy saucepan, mix together until smooth, the cocoa, sugar, and 1/4 cup of heavy cream.

Stir in the remaining 1/2 cup of cream, the light corn syrup, chopped chocolate, butter, and a few drops of malt vinegar.

Bring to a boil, stirring constantly. Boil over medium heat for 7 to 8 minutes, or until the mixture reaches 220 to 225 degrees on a candy thermometer.

Remove from the heat, stir in the vanilla, then allow to rest about 3 minutes.

TheFoodMaven