4ouncesbittersweet chocolatechopped into smaller pieces
2ouncesunsweetened chocolatechopped into smaller pieces
1/3cuplight corn syrup
1cupmini marshmallowsor 1/2 cup marshmallow fluff or 8 regular marshmallows
1teaspoonpure vanilla extract
Melt the chopped bittersweet chocolate with the butter in a double boiler, or a large metal bowl set over a pot of simmering water.
Meanwhile, warm the cream in a medium saucepan over low heat. Add the sugar and corn syrup to the cream, and stir until the sugar dissolves completely. Add the warm sweetened cream to the melted chocolate, and continue to heat gently over simmering water for 10 minutes, stirring constantly.
Remove from heat, add the marshmallows and the vanilla, and stir until the marshmallows melt completely.
Makes about 2 cups, and I estimated about 2 tablespoons per serving.Hot fudge sauce can be made ahead, kept in the fridge, and reheated for serving.
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