best hot fudge sauce

Chocolate By Elena Boaghi |

Over the years, I’ve reduced the sugar a little, replaced the corn syrup with honey and/or golden syrup successfully, and then this last time, I accidentally put everything but the vanilla in the pot at the same time — instead of stirring in the chopped chocolate or chocolate chips at the end — and it was fine. I’m still nervous to give in my full support, however. It seems that it would be at risk to make the sauce grainy, if the chocolate cooks too long or burns slightly, but do know that if you’re making this as absentmindedly as I often do, it hasn’t failed me yet.

More ideas: You can add a little rum or bourbon at the end, or even a few flakes of sea salt, you could add some cinnamon or instant espresso during the cooking process, and this one time I stirred in a couple tablespoons of peanut butter at the end once the chocolate melted and I don’t want to say everyone liked me more that week, that would be weird, but it also might be true.

  • 2 tablespoon (30 grams) unsalted butter
  • 2/3 cup (155 ml) heavy or whipping cream
  • 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
  • 1/4 cup (50 grams) packed dark-brown sugar
  • 1/4 cup (20 grams) cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.

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