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Homemade Peppermint Hot Fudge Sauce

Featured in the Honolulu Star-Advertiser on November 30, 2016.

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Ingredients:

Homemade Peppermint Hot Fudge Sauce

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup dark brown sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 1/4 teaspoon fine sea salt
  • 6 ounces bittersweet chocolate, chopped, divided
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon peppermint extract
  • Crushed candy canes for serving

Directions:

  1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.
  2. Reduce heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in remaining chocolate, butter, and peppermint extract, stirring until smooth.
  4. Let cool for 20-30 minutes before using.
  5. Store in a jar or airtight container in the refrigerator for up to 2 weeks.
  6. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.
  7. Serve over vanilla ice cream and crushed candy cane topping.

Makes 2 cups.

Approximate Nutrient Analysis per Tablespoon serving:
80 calories, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 25 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein

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