This hot fudge sauce recipe was one of the first things I learned how to make in my early days as a pastry cook (thank you, Judy Contino), and I’m still fascinated by the alchemy of the process. Chocolate, sugar, syrup, and cream are simmered until the oils separate from the solids. At first it looks like chocolate gone wrong, but then I add butter and a generous helping of vanilla and whisk the whole thing thoroughly. The hot fudge magically comes together. Because the chocolate and cream need to cook for a while, use a sturdy pot to avoid scorching the bottom. Once made, the hot fudge lasts for weeks and weeks in the refrigerator.–Mindy Segal and Kate Leahy
LC Why You Should Make This Hot Fudge Recipe Note
Two words. Homemade Milanos.
Hot Fudge Sauce
- Quick Glance
- 50 M
- 50 M
- Makes a generous 4 cups
- 3 cups heavy cream
- 1 3/4 cups granulated sugar
- 2 tablespoons golden syrup (such as Lyle’s) or light corn syrup
- 4 ounces unsweetened chocolate, broken into pieces
- 1 1/2 teaspoons kosher salt
- 1/4 cup (2 ounces) unsalted butter, at room temperature
- 2 tablespoons vanilla extract
- 1. In a 6-quart or larger heavy pot over medium-high heat, combine the cream, sugar, and syrup until dissolved, approximately 3 minutes. Add the chocolate and salt and bring to a boil. Lower to a gentle simmer so that the bubbles percolate in the center of the pot. Cook, stirring periodically to avoid scorching the bottom, until the mixture breaks and the oils separate from the solids, 40 to 45 minutes.
- 2. Whisk in the butter and vanilla thoroughly (you can also use an immersion blender to do this if you want it extra smooth) and let cool. The hot fudge sauce keeps in the refrigerator for up to 6 months.