Hot fudge sauce always seemed sort of like not a pain, exactly, but like more effort than you needed for chocolate sauce. When you could just melt some chocolate and cream together and have a perfect ganache for any occasion, why would you bother with all of those extra ingredients and I never had corn syrup on hand and there’s timed boiling?
Well, I get it. It’s denser and sort of chewy and it’s so shiny. It’s not going to replace ganache in my kitchen for the most part, but it’s definitely earned its place.