Description
Homemade hot fudge sauce comes together in just 5 minutes on the stove, and you can use it on any and all of your ice cream confections, from ice cream cake to brownie sundaes… or serve it as a dip for fruit… or simply savor a spoonful of it all on its own!
Ingredients
- 4 ounces (113g) semi-sweet chocolate, chopped (see Note)
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (120ml) heavy cream (cold or room temperature)
- 1/4 cup (80g) light corn syrup
- 3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder
- 1/8 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220°F (104°C). (If you don’t have a thermometer, 3 minutes is usually the amount of time.)
- Immediately remove from heat and stir in the butter and vanilla extract until combined.
- You can use the sauce immediately for ice cream or other desserts. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.
Notes
- Special Tools (affiliate links): Saucepan | Whisk or Rainbow Whisk | Instant-Read Thermometer
- Chocolate: You can use 4 ounces of high-quality chocolate chips if needed (I prefer Ghirardelli or Guittard), but I recommend using chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Ghirardelli brand best.
- Corn Syrup: I don’t recommend skipping this. Without corn syrup, the mixture could crystallize or separate, and it won’t be as syrupy, soft, and glossy. I haven’t tested an alternative like golden syrup, agave nectar, or honey. They should each work as a 1:1 substitute, but the flavor and consistency will vary slightly.
Adapted from Food Network. I reduced the sugar, heavy cream, and butter, and added cocoa powder for more flavor.