Hot Fudge
Seriously Bitter Sweet by Alice Medrich
- 50 g cocoa
- 100 g sugar
- 100 g heavy cream
- 20 g softened butter
- 2 heavy pinches of salt
Mix the cocoa and sugar in a saucepan, then add the heavy cream and stir everything into a thick paste. Add the butter, and your preference of salt and/or vanilla. Place the saucepan over low to medium heat, and without over-stirring, gently stir everything together until the sugar melts and mixture is very hot, but do not simmer.
Makes about 1 1/2 cups
The best iteration of this fudge is when done in a slow cooker (on the low/warm setting) and the hot fudge has time (1-2 hours) to steam off the rest of its moisture, resulting in an ultra rich and thick fudge. Sugar cannot crystallize without water, so less moisture means it will keep and reheat better.