Hot Fudge Sauce Recipe
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.
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