10-Minute Homemade Hot Fudge Sauce
User Reviews
4.7
10-Minute Homemade Hot Fudge Sauce
Description
10-Minute Homemade Hot Fudge Sauce uses dark chocolate, cocoa powder, and cream with light corn syrup and brown sugar to achieve a thick, glossy sauce. The heat gently melts the chocolate and dissolves sugars creating a smooth, luscious texture. Using a combination of chocolates contributes a complex bittersweet depth. A brief cook time keeps the chocolate glossy without graininess. Butter and vanilla enrich the flavor and add silkiness to the sauce.
The sauce can be served hot over ice cream or desserts, or allowed to cool slightly to thicken and be used as a dip or spread. It stores well refrigerated and can be quickly reheated with care so it returns to the smooth state.
A suggested variation from the notes includes substituting honey for corn syrup due to allergies; this can work while still allowing the fudge to set properly, although it is an experimental tweak.
Ingredients
- ⅔ cup heavy cream I used half-and-half
- ½ cup light corn syrup
- ⅓ cup dark brown sugar packed
- ¼ cup unsweetened cocoa powder I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it, natural
- ¼ teaspoon salt optional and to taste
- 6 ounces dark chocolate finely chopped (I used 3 ounces 54% and 3 ounces 72%, or bittersweet chocolate
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
Instructions
- Bring cream, corn syrup* (See Notes below), brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
- Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
- Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.
Notes
- This fudge sauce stores in the refrigerator for up to one week and can be reheated gently to restore the smooth texture.
- If corn syrup is not preferred or causes allergies, honey may be used as a substitute, though this is untested personally by the recipe author.
- Use finely chopped chocolate for easier melting and smoother consistency in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16ounces
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 133kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 45mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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