Hot Fudge Sauce Recipe

Name: Hot Fudge Sauce
Yield: Makes 2 cups (500ml)
Ingredients: 4 ounces (115g) unsweetened chocolate, (chopped); 3 tablespoons unsalted butter (cubed); 1/2 cup (70g) powdered sugar; 1/2 cup (120g) packed dark brown sugar; 1/4 cup (25g) unsweetened cocoa powder; 3 tablespoons light corn syrup or golden syrup; 1/2 teaspoon kosher or sea salt; 3/4 cup (180ml) heavy cream or crème fraîche; 1 teaspoon vanilla extract

0 comments - 10.25.2013

Pin83

Share8

91 Shares

My search for the perfect Hot Fudge Sauce recipe ended here. This sauce is rich, sticky, and boasts an intense chocolate flavor. It’s perfect over ice cream, alongside a favorite cake, or drizzled over a brownie.

To dial up the flavor, you could add crème fraîche in place of the heavy cream, which will add a bit of tang to the sauce. Be sure to use unsweetened chocolate in this recipe. It’s often called “bitter” (not “bittersweet”) chocolate, and is the key to the intense flavor of dark chocolate of this versatile sauce.

Hot Fudge Sauce

Makes 2 cups (500ml)

Adapted from Baked Occasions by Matt Lewis and Renato Poliafito

4 ounces (115g) unsweetened chocolate, chopped

3 tablespoons unsalted butter cubed

1/2 cup (70g) powdered sugar

1/2 cup (120g) packed dark brown sugar

1/4 cup (25g) unsweetened cocoa powder

3 tablespoons light corn syrup or golden syrup

1/2 teaspoon kosher or sea salt

3/4 cup (180ml) heavy cream or crème fraîche

1 teaspoon vanilla extract

1. Melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

2. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds.

3. Remove from heat and whisk in the melted chocolate.

Storage: The hot fudge sauce can be kept in the refrigerator for up to one week. Rewarm gently before serving. If the sauce has become too thick, it can be thinned with a bit of water or milk.

Related Links and Recipes

Making Ice Cream Without a Machine

Tips for Making Homemade Ice Cream Softer

Ingredients for American Baking in Paris

Ice Cream Makers: Buying an Ice Cream Machine

Why and When to Use (and Not Use) Corn Syrup

Chocolate FAQs

Cocoa Powder FAQs

The Best Chocolate Sauce

Cinnamon Ice Cream

Mint Chip Ice Cream

Vanilla Ice Cream