And to Top it All Off

By Angela Denstad Stigeler

Another summer vacation season is coming to a close. Whether you’ve lived it up to the fullest or loafed around a lot, you’ve still got a little bit of time to ponder your response to the inevitable questions about how you spent your season in the sun. Even if you didn’t get a break at all, you should take time this week to polish up your storytelling so you can make the most of your summer narrative. Also, don’t forget to treat yourself to summer’s essential indulgence—ice cream. And to top it all off, here’s an easy, dreamy recipe for a luscious hot fudge sauce. It’s sure to take the last of your summer sweets over the top.

Hot Fudge Sauce

10 ounces semisweet chocolate chips

1/3 cup cocoa powder, sifted

¾ cup light corn syrup

1/3 cup sugar

1/3 cup heavy cream

1/3 cup water

Pinch salt

3 tablespoons unsalted butter, cut into ¼-inch pieces

1 teaspoon vanilla extract

Melt the chocolate in the microwave or over a double boiler, stirring until smooth. Sift the cocoa over the chocolate and stir until fully dissolved. Meanwhile, simmer the corn syrup, sugar, cream, water and salt in a medium saucepan over medium heat, stirring frequently, until thickened, about four minutes.

Off the heat, whisk in the butter and vanilla. Cool the mixture slightly, about two minutes, before whisking in the melted chocolate until smooth. Serve warm. The sauce can be refrigerated in a pint jar for up to 10 days. Reheat gently.

Recipe adapted from America’s Test Kitchen Family Cookbook