One of the popular searches that brings readers to this website is “butterscotch shake”. It doesn’t matter that it’s November and the leaves are falling, people want their milkshakes. Here’s to you, butterscotch shake googler. I present thee with hot fudge sauce the day before Thanksgiving.
- 1 cup white corn syrup
- 1/4 cup unsalted butter
- 2 cups high-quality semi-sweet chocolate chips
- 1 1/2 cup heavy whipping cream
- 1/4 teaspoon sea salt
Place all ingredients in a saucepan over medium heat until sauce comes to a boil. Stir continually. Reduce heat and allow to simmer for about 5 minutes.
Serve over the best ice cream your money can buy. I recommend Haagen Daz, Umpqua, or homemade. Place leftovers in the refrigerator to reheat for another time…. this fall.