Hot Fudge

I’m certain that no one is surprised to discover that hot fudge is my favorite dessert topping. I love it drizzled over the top of cake slices or ice cream scoops, swirled into cake batter before baking, layered into an ooey-gooey, chocolatey pie or tart, or, my personal preference, loaded into an ice cream sundae. And I do mean loaded, it should be the first item placed into a sundae glass, overlaying each scoop of ice cream that goes in, and the final item to go on just before the whipped cream. You should get a good dollop of hot fudge in every bite and look forward to that last gooey bit that is nearly all hot fudge lightly swirled with a bit of melted ice cream.

There are certainly plenty of commercial options available to choose from, at least a handful of options in most grocery stores, more if you include chocolate sauces and syrups (to be clear, I do not – chocolate syrups and sauces lack the texture, body, and depth of flavor to be found in hot fudge). So why make your own?

• The ingredient list is relatively simple, consisting mostly of pantry/refrigerator staples
• The process is very accessible, even for someone new to cooking or baking
• You control the flavor – your favorite brand of chocolate will make your favorite hot fudge
• Once you know how to make it, you will never need to do without (or fall back on chocolate syrup)

Much like the caramel sauce I posted about previously, I consider hot fudge to be a must have, on hand ingredient in my kitchen. When it is so easy to make, there is absolutely no excuse not to keep a batch in the refrigerator and ready to go.

Hot Fudge

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Decadent, creamy, rich and dark – perfect to drizzle over or swirl into ice cream, cakes, pies, or tarts.

Lightly adapted from Bon Appétit Desserts

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 28

Course: Dessert

Cuisine: American

Calories: 135

Equipment Ingredients Method Nutrition

Equipment

• ▢
  medium saucepan
• ▢
  measuring cups (or kitchen scale)
• ▢
  measuring spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• ▢ 1 ½ cup heavy cream
• ▢ 1 ½ cup sugar
• ▢ 6 ounce nearly unsweetened (95%) chocolate, chopped or unsweetened
• ▢ 3 tablespoon unsalted butter
• ▢ 3 tablespoon light corn syrup
• ▢ 1 teaspoon vanilla bean paste
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon vanilla extract

Method

 

Cook Mode Cook Mode

 

1. Place all ingredients other than the vanilla extract into a medium saucepan.
   1 1/2 cup (360 ml) heavy cream, 1 1/2 cup (300 g) sugar, 6 ounce (170 g) nearly unsweetened (95%) chocolate, chopped, 3 tablespoon (42 g) unsalted butter, 3 tablespoon (48 ml) light corn syrup, 1 teaspoon (5 ml) vanilla bean paste, 1/2 teaspoon (3 g) salt
2. Stir over low heat until the chocolate and butter are completely melted and the color is homogeneous.
3. Increase the heat to medium and bring the mixture to a boil, stirring often.
4. Continue to boil for about 8-10 minutes until the mixture has thickened and reduced.
5. Remove from the heat and cool slightly before stirring in the vanilla extract.
   1/2 teaspoon (3 ml) vanilla extract
6. Transfer to a heat-proof storage container (such as a large mason jar). Use immediately, or store in the refrigerator until ready to use. Heat the sauce in the jar in the microwave for about 30 seconds at a time until it is pourable before using.

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Nutrition

Serving: 2tbspCalories: 135kcalCarbohydrates: 15gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 18mgSodium: 48mgPotassium: 63mgFiber: 1gSugar: 13gVitamin A: 228IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg

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