Classic Hot Fudge Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
12
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Calories
157 kcal
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Course
Condiments
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Cuisine
American
Classic Hot Fudge Sauce
Description
This hot fudge sauce begins by gently simmering a mixture of heavy cream, butter, sugar, and salt. Off the heat, bittersweet chocolate chips are stirred in and allowed to melt. Cocoa powder is whisked in to add depth and richness, then the sauce is returned to low heat briefly to thicken until it coats the back of a spoon with a glossy finish.
The addition of vanilla extract at the end brightens the chocolate flavor. The final product is a warm, velvety sauce that can be drizzled over ice cream or desserts to enhance their flavor with deep chocolate notes and smooth texture.
The sauce can be refrigerated in an airtight container for up to two weeks and gently warmed before serving. Boiling the sauce during reheating is discouraged to preserve texture and prevent separation. Freezing is not recommended as it affects quality.
Ingredients
- 130 g light brown sugar ⅔ cup, or granulated sugar
- 40 g Dutch-process cocoa powder ½ cup, sifted
- 45 g bittersweet chocolate chips ¼ cup, or chopped chocolate bar (e.g., Ghirardelli or Baker’s
- 2 tablespoons butter cut into 4 pieces and chilled, unsalted
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 240 ml heavy cream 1 cup
Instructions
- In a medium saucepan, combine the cream, butter, sugar, and salt. Bring to a simmer over medium-low heat and let it simmer for about 1 minute.
- Off heat, stir in chocolate, and let sit for 1 minute. Whisk the sauce until smooth, and the chocolate is fully melted. Add the cocoa powder and whisk until smooth, with no lumps remaining.
- Return the pan to low heat and simmer the sauce, whisking constantly, until it becomes glossy and thick enough to coat the back of a spoon, about 1 minute.
- Remove from the heat and stir in the vanilla extract. Serve the sauce warm.
Notes
- Store prepared hot fudge sauce in an airtight container refrigerated for up to 2 weeks.
- Reheat gently in the microwave, stirring every 10 seconds to maintain a smooth consistency; do not boil.
- Freezing this sauce is not advised as it may compromise texture and quality.
User Reviews
Overall Rating
5
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