This summer I’ve made this hot fudge sauce three times so that means it’s due time that I share the recipe. It’s my favorite hot fudge sauce recipe! It’s so easy to make and it’s a thousand times better than the store bought stuff, there’s just no comparison. It’s deliciously rich, velvety smooth, and perfectly chocolatey. In other words, before summers up I hope you’ll have made it at least once. It just makes ice cream that much better.
If you are a seriously chocolate lover and want some extra decadence feel free to use bittersweet chocolate. I don’t like it too strong so I stick with semi-sweet. It’s got just enough chocolatey power that it won’t overwhelm vanilla or strawberry ice cream. Then if you are lucky enough to have some leftover just refrigerate it (sneak a few spoonfuls here and there) and reheat it within a week for another treat. Being the huge ice cream lover that I am this is definitely my kind of dessert. An upgrade on ice cream, yes please!
When the chocolate sauce is just finished it will be fairly runny (and incredibly hot!) so let it cool until it has a thicker consistency. Then bring on ice cream and load on the hot fudge sauce!
I mean how could this not be good? It’s made with all the best things. Chocolate. Cocoa powder. Cream. Butter. Sugar. I’m sold.
The Best Hot Fudge Sauce
- 2/3 cup (155ml) heavy cream
- 1/2 cup (120ml) light corn syrup
- 1/3 cup (70g) packed dark or light brown sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1/8 tsp salt
- 5 oz semi-sweet chocolate, finely chopped, divided
- 2 Tbsp (28g) unsalted butter
- 1 tsp vanilla extract
In a 1 1/2 quart saucepan combine cream, corn syrup, brown sugar, cocoa powder, salt and 3 oz. of the chocolate.
Bring mixture to a light boil over medium heat, reduce heat and let simmer, stirring frequently, about 5 minutes.
Remove from heat, add in remaining 2 oz. chocolate, butter and vanilla extract and stir until smooth. Let cool to warm. Serve over ice cream.
Sauce can be store in an airtight container in refrigerator for 1 week. Reheat before serving.
Recipe source: adapted from Gourmet