Hot Fudge Recipe
User Reviews
5
Hot Fudge Recipe
Description
The Hot Fudge Recipe uses a blend of heavy cream, granulated sugar, butter, semi-sweet chocolate, and cocoa powder to create a luscious chocolate sauce. The process begins by heating cream, sugar, salt, and butter over medium heat just to simmer, avoiding high temperatures that could burn the chocolate. After melting the chocolate and whisking in cocoa powder and vanilla, the sauce becomes smooth and glossy.
The flavor balances rich chocolate with a subtle saltiness and vanilla aroma, while the texture is velvety and thickens as it cools. This sauce can complement ice cream, cakes, or other desserts needing a decadent chocolate topping.
Stored in the refrigerator, the hot fudge will firm up but can be reheated gently over medium-low heat to regain its pourable consistency. Adding corn syrup at the start is optional for a softer, glossier finish. Using unsalted butter and low heat prevents burning and enhances control over seasoning.
Ingredients
- 1 cup heavy cream (240ml)
- ½ cup granulated sugar (100g)
- ¼ teaspoon salt optional
- ½ cup butter 113g, unsalted
- 6 ounces semi-sweet chocolate finely chopped (170g, or bittersweet chocolate
- ¼ cup unsweetened cocoa powder 20g, natural
- 1 teaspoon vanilla extract
Instructions
- Combine the cream, sugar, salt, and butter in a small pot the place over medium heat, stirring frequently until the butter melts and the mixture starts to simmer.
- Simmer for just under a minute then reduce heat to medium-low. Add the chocolate in and stir until melted.
- Remove from heat and whisk in the cocoa powder and vanilla then return to heat and cook on low for about 30 seconds or until glossy and smooth.
- Jar and store in the refrigerator, when ready to use reheat in a saucepan over medium low heat.
Notes
- Adding ¼ cup light corn syrup at the beginning of cooking will yield a softer and glossier hot fudge.
- Use unsalted butter to better control salt levels; you can omit salt if preferred.
- Keep heat low to medium to avoid burning the chocolate and cocoa powder.
- Hot fudge thickens as it cools, so it may be thinner right off the heat.
- Using chocolate bars with 60%-70% cacao instead of bittersweet can make the sauce sweeter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 43mg | 2% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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