Back
0 from 36 votes

Hot Fudge Sauce

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Course: Dessert
Cuisine: American

Ingredients

  • 10 10 ounces semisweet chocolate chopped
  • ⅓ ⅓ cup sifted cocoa powder Dutch process or regular (the flavor will be more decadent, deep with the Dutch process)
  • ½ ½ cup granulated sugar
  • ¾ ¾ cup light corn syrup
  • ⅓ ⅓ cup heavy cream
  • pinch table salt
  • ⅓ ⅓ cup water
  • 1 1 teaspoon vanilla extract
  • 3 3 tablespoons butter cut into pieces

Instructions

    Cup of Yum
  1. In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Alternately, you can melt the chocolate in a double boiler or in a small heat-proof bowl set over a pan of simmering water.
  2. Once the chocolate is melted, remove from microwave or heat and whisk in the sifted cocoa until smooth. Set aside.
  3. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
  4. Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
  5. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks.
  6. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

Notes

  • Cocoa: it is important to sift the cocoa before whisking it in with the melted chocolate so it doesn’t make the chocolate mixture lumpy.
  • Chocolate: I have used chopped chocolate or Ghirardelli semisweet chocolate chips – both with great results.