Hot Fudge Sauce
User Reviews
5
Hot Fudge Sauce
Description
This Hot Fudge Sauce recipe starts by melting quality semi-sweet chocolate, then blending in sifted cocoa powder for deeper chocolate flavor and thickness. A saucepan combines sugar, corn syrup, cream, salt, and water, simmered to dissolve and develop the sauce's body. After removing from heat, vanilla extract and butter are stirred in to enrich the sauce’s smoothness and shine. The melted chocolate mixture is then blended in until fully smooth and glossy.
Served warm over ice cream with optional whipped cream, sprinkles, and a maraschino cherry, this sauce offers a luscious, velvety texture and balanced sweetness. It stores well in the refrigerator for weeks and can be frozen for months, conveniently reheated to pourable consistency with gentle warming and stirring to avoid scorching.
Ingredients
- 10 ounces semi-sweet chocolate chopped, good quality
- 1/3 cup cocoa powder measured, then sifted, unsweetened
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup heavy whipping cream
- 1/8 teaspoon salt
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3 Tablespoons butter , chopped
For Hot Fudge Sundae (optional):
- Ice cream , any flavor
- Whipped Cream
- maraschino cherries
- Sprinkles
Instructions
- Add chopped chocolate to a microwave-safe bowl (or double boiler on the stove, stirring constantly) and melt the chocolate on half power, stirring ever 30-seconds, until melted and smooth.
- Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer. Simmer for 4 minutes. Remove from heat and stir in vanilla and butter.
- Add the melted chocolate mixture then stir until smooth.
- Serve warm, over ice cream for a hot fudge sundae, topped with whipped cream, sprinkles, and a cherry on top.
Notes
- Use high quality semi-sweet chocolate such as Baker's or Ghirardelli for the best flavor.
- Store sauce in an airtight container in the refrigerator for up to 3 weeks and rewarm slowly.
- Freeze cooled sauce in a freezer-safe container for up to 3 months; thaw in refrigerator overnight before reheating.
- Reheat sauce in microwave in short intervals, stirring often to maintain smooth consistency and prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 67mg | 3% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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