Hot Fudge Sauce

Hot Fudge Sauce

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  • Prep Time


  • Total Time


  • Servings



  • cup heavy cream

  • ½

    cup light corn syrup

  • cup packed dark brown sugar

  • ¼

    cup unsweetened Dutch-process cocoa powder

  • ¼

    teaspoon salt

  • 6

    oz quality bittersweet chocolate (not unsweetened), finely chopped

  • 2

    tablespoons unsalted butter

  • 1

    teaspoon pure vanilla extract


1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted. 2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Notes: - This recipe can be easily adapted to create new flavors. I added in 1/4 teaspoon of peppermint extract which yielded a subtle, smooth, minty flavor. I think orange extract would also be excellent. - To store, cool sauce completely and chill in an airtight container within the refrigerator for up to one week.


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