Hot Fudge Sauce
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
About 2 ¾ cups This sauce becomes firm and chewy when served over ice cream.
Ingredients
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup water
- 1 cup heavy cream
- 1 cup light corn syrup
- 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped
- ¼ teaspoon distilled white vinegar
- 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 tablespoon vanilla
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup water
- 1 cup heavy cream
- 1 cup light corn syrup
- 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped
- ¼ teaspoon distilled white vinegar
- 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 tablespoon vanilla
Let's Cook
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Step 1.
Mix in a large heavy saucepan: ½ cup sugar; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt
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Step 2.
Whisk in until well blended: ½ cup water
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Step 3.
Bring to a simmer over medium-high heat. Remove from the heat and whisk in: 1 cup heavy cream; 1 cup light corn syrup; 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped; ¼ teaspoon distilled white vinegar
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Step 4.
Return to medium-high heat and boil, whisking frequently, until the bubbles become small and the syrup is thick and sticky (about 225°F on a candy thermometer), 5 to 8 minutes. Remove from the heat and add: 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped; 4 tablespoons (½ stick) unsalted butter, softened; 1 tablespoon vanilla
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Step 5.
Whisk until smooth. Serve at once, or let cool. Cover and refrigerate for up to 2 weeks. Reheat in a heavy saucepan over low heat.