Homemade Fudge Sauce
User Reviews
5
Homemade Fudge Sauce
Description
This Homemade Fudge Sauce starts with whisking cocoa powder and brown sugar together, then dissolving them in water and corn syrup over medium heat. The mixture simmers until it thickens and foams subside. Semi-sweet chocolate is added in two stages: first to melt into the simmering mixture, then after removing from heat to ensure a smooth finish. Heavy cream is stirred in at the end, enriching the sauce with a creamy consistency and mellowing the intensity of the chocolate.
The sauce develops a glossy, thick texture that coats a spoon, indicating it is ready. The controlled simmering and stirring prevent burning and promote smoothness. The combination of cocoa powder and real chocolate provides a deep chocolate flavor with balanced sweetness. Corn syrup helps maintain a shiny, non-grainy texture.
This fudge sauce is ideal for topping ice cream, pancakes, brownies, or fruit. It can also be stored and reheated gently for convenience in dessert preparations.
Ingredients
- 1 cup cocoa powder unsweetened
- 2 cups brown sugar
- 1 cup water
- 1/2 cup light corn syrup
- 2 ounces semi-sweet chocolate divided
- 1/4 cup heavy whipping cream
Instructions
- In a heavy bottomed saucepan, combine the cocoa powder and brown sugar and whisk to combine. Chop your chocolate into small bits and set aside.
- Place over medium heat and pour in water, stirring until all the cocoa powder and brown sugar are dissolved.
- Pour in the corn syrup and stir until dissolved.
- Let the mixture come to a simmer, stirring frequently with a rubber spatula. The mixture will foam up, reduce the heat to medium low and continue to stir until it recedes.
- Add in half the chopped chocolate and stir to melt.
- Bring to a gentle boil, stirring constantly, being sure to scrape the bottom and sides with the pan with the spatula.
- Cook for 4 to 5 minutes or until chocolate sauce coats a spoon, or you can see some of the bottom of the pot as you scrape your spatula along the bottom.
- Turn off heat and add remaining chocolate, stirring until completely smooth.Then add in the heavy cream and stir until completely incorporated.
- Transfer to a jar or storage container.
- Allow to cool completely then transfer to the fridge for up to one month.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 18mg | 1% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 55IU | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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