Chocolate Maple Fudge Sauce
10m prep 8m cook 38m ready
A rich hot fudge sauce with a twist of pure maple syrup, perfect for ice cream or pancakes. Inspired by a family recipe, it's easy to make and keeps well in the fridge.
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 4.9 mg
- Magnesium: 164 mg
- Phosphorus: 233 mg
- Potassium: 638 mg
- Zinc: 3.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 cup pure maple syrup
- 1 tbsp unsalted butter
- 1/2 tsp pure vanilla extract
- pure maple extract
Let's Cook
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Step 1.
Sift together 1 cup granulated sugar, ⅓ cup cocoa powder, 2 tablespoons all-purpose flour, and ¼ teaspoon salt into a medium saucepan. Whisk in 1 cup boiling water, ¼ cup pure maple syrup, and 1 tablespoon unsalted butter until smooth. Bring to a boil over medium heat, whisking occasionally; then reduce heat to maintain a simmer and cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about half.
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Step 2.
Remove the saucepan from heat and pour the sauce into a heatproof bowl. Stir in ½ teaspoon pure vanilla extract and ⅛ teaspoon pure maple extract. Let the sauce cool to room temperature, stirring occasionally, for about 20 minutes. Do not refrigerate before it has completely cooled, or it may become grainy.
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Step 3.
Once the sauce is completely cooled, transfer it to a glass jar or airtight container and refrigerate for up to 2 weeks. To serve, warm gently in the microwave.
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