Hot Fudge Sauce

Thick, rich and chocolatey, with just the right amount of sweetness. By changing the type of chocolate you use, or mixing different types of dark chocolate, you can control the sweetness and make it just right for you.

In a saucepan over medium heat combine cream, butter, brown sugar, syrup and salt. Whisk and bring to a simmer then add chocolate and cocoa.

Reduce heat to low and stir until mixture is smooth and chocolate is melted, about 3 minutes. Remove from heat, stir in vanilla and let cool for 10 minutes before serving.

Hot Fudge Sauce

Marla Hingley

Thick, rich and chocolatey, with just the right amount of sweetness

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 16

Ingredients

  

1x2x3x

• 1 cup heavy cream
• 4 Tbsp butter
• 1/3 cup brown sugar packed
• 1/3 cup light corn syrup
• Pinch salt
• 8 oz semi-sweet* chocolate chopped
• 1/4 cup cocoa
• 1 Tbsp vanilla

Instructions

 

• In a saucepan over medium heat combine cream, butter, brown sugar, syrup and salt. Whisk and slowly bring to just a simmer then add chocolate and cocoa (you don't want to heat this fast and bring to a rapid boil using high heat - using medium heat, once you start to see the first few bubbles then add the chocolate and cocoa).
• Reduce heat to low and stir until mixture is smooth and chocolate is melted, about 3 minutes.
• Remove from heat, stir in vanilla and let cool for 10 minutes before serving.
• To store, cool completely and refrigerate for up to 2 weeks. Reheat before serving.

Notes

For a sweeter version, substitute in a bit of milk chocolate. Or you can make it less sweet by substituting in some or all 70% dark chocolate.
Makes 2 cups

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