There’s something about a drizzle of hot fudge sauce that makes any dessert feel like a lavish indulgence. It’s like wrapping your taste buds in a warm, chocolatey hug – pure bliss. Last week, I poured it over a scoop of vanilla ice cream, and it was like a scene from a movie where time slows down, and everything’s perfect.
Steps
- In a medium saucepan over medium heat, combine chopped chocolate, granulated sugar, heavy cream, light corn syrup, cocoa powder, and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
- Allow the mixture to come to a boil, whisking occasionally. Let it boil for about 3 minutes, or until the temperature reaches 220°F (104°C) if using a thermometer.
- Remove the saucepan from heat and stir in the softened butter and vanilla extract until fully incorporated.
- Use the hot fudge sauce immediately for topping ice cream or other desserts. If storing, let it cool completely before placing it in an airtight container in the refrigerator for up to a week.
- To reheat the sauce, warm it gently over low heat on the stove or in the microwave until it reaches the desired consistency.
Ingredients
- 4 ounces (113g) semi-sweet chocolate, chopped
- 6 tablespoons (75g) granulated sugar
- 1/2 cup (120ml) heavy cream, either cold or at room temperature
- 1/4 cup (80g) light corn syrup
- 3 tablespoons (18g) unsweetened cocoa powder, either natural or Dutch-process
- 1/8 teaspoon salt
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
FAQ
- Does this hot fudge sauce solidify on ice cream?
- No, it doesn’t form a hard shell like traditional chocolate toppings. While it thickens significantly when chilled, it won’t have the crisp “snap” that cooled melted chocolate does.
- Can I prepare this hot fudge without using corn syrup?
- It’s not recommended to omit the corn syrup, as it helps prevent crystallization, ensuring the sauce remains smooth and glossy. Without it, the sauce might crystallize or separate, losing its syrupy texture.
- What chocolate should I use for this recipe?
- While high-quality chocolate chips can work, it’s best to use chopped chocolate baking bars for optimal results. Brands like Ghirardelli or Guittard are recommended for their quality.
- How do I store homemade hot fudge sauce?
- Allow the sauce to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to a week. To reheat, gently warm it on the stove or in the microwave.
- What are some creative ways to use hot fudge sauce?
- Besides drizzling it over ice cream, try pouring it over desserts like pound cake, brownies, or cheesecake. It also makes a delightful dip for fruits, pretzels, or biscotti.
Tips
- Use Quality Chocolate: Opt for high-quality chocolate baking bars instead of chocolate chips for the richest flavor and smoothest texture. Brands like Ghirardelli or Guittard are excellent choices.
- Don’t Skip the Corn Syrup: Including light corn syrup in the recipe is crucial as it prevents crystallization, ensuring your hot fudge remains smooth and glossy. Avoid substituting with other syrups unless necessary, as it might alter the sauce’s texture.
- Check Temperature for Perfect Consistency: Use an instant-read thermometer to ensure the mixture reaches 220°F (104°C) while boiling. This step is key to achieving the desired thickness and consistency.
- Reheating Tips: When the hot fudge thickens after cooling, gently reheat it on low heat on the stove or in the microwave to restore its silky texture before serving.
Equipment
- Instant-Read Thermometer – Useful for checking the temperature to achieve the perfect fudge sauce consistency.
- Medium Saucepan – Essential for cooking the ingredients together.
- Whisk or Rainbow Whisk – Needed for mixing the ingredients smoothly.
