Hot Fudge Sauce

My favorite hot fudge sauce is the receipe my mother has. I won't blog that at this time but will share this American's Test Kitchen version (yet to be tested). Maybe I'll do it for Session at the end of the month.

ATK found that combining cocoa powder, Dutch-processed for the richest color, and semisweet chocolate produced the fudgiest flavor. Makes about 2 cups
10 ounces semisweet chocolate, chopped
1/3 cup Dutch-processed cocoa powder, sifted
3/4 cup light corn syrup
1/3 cup sugar
1/3 cup heavy cream
1/3 cup water
Pinch table salt
3 tablespoons unsalted butter, cut into 1/4-inch pieces
1 teaspoon vanilla extract

1. Microwave chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in cocoa until dissolved.
2. Meanwhile, simmer corn syrup, sugar, cream, water, and salt in medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
3. Off heat, whisk in butter and vanilla. Cool mixture slightly, about 2 minutes, before whisking in melted chocolate until smooth. Serve warm.

The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.