Hot Fudge

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

Lightly adapted from Bon Appétit Desserts

Course Dessert

Cuisine American

Keyword dessert, egg free, fudge, hot fudge, ice cream topping, nut free, sauce, topping, wheat flour free

Category Sauces, Toppings

Baking Ambition Getting Started

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 135kcal

Place all ingredients other than the vanilla extract into a medium saucepan.
1 1/2 cup heavy cream, 1 1/2 cup sugar, 6 ounce nearly unsweetened (95%) chocolate, chopped, 3 tablespoon unsalted butter, 3 tablespoon light corn syrup, 1 teaspoon vanilla bean paste, 1/2 teaspoon salt
Stir over low heat until the chocolate and butter are completely melted and the color is homogeneous.
Increase the heat to medium and bring the mixture to a boil, stirring often.
Continue to boil for about 8-10 minutes until the mixture has thickened and reduced.
Remove from the heat and cool slightly before stirring in the vanilla extract.
1/2 teaspoon vanilla extract
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.