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
Ingredients
- 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
Directions
- 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.
Recipe Testers Reviews
This hot fudge is easy to make and spreads easily. Use this in the homemade MIlanos recipe, and the end result is a cookie that tastes better-quality than store-bought Milanos. The cookies are buttery and the chocolate is fudgy. I made the second batch of cookies with a thicker layer of fudge and prefer that.
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Hey David,
Just checking to see if this is a typo …. The fudge recipe reads… cook the fudge, stirring periodically to avoid scorching the bottom, until the mixture breaks and the oils separate from the solids, 40 to 45 minutes. .. Is 40-45 minutes correct or is it 4-5- minutes?
Thanks,
wls
Hey wlsherry, I know you addressed your query to David, but I wanted to get back to you right away. It is actually 40 to 45 minutes, which I know is surprising, but several of us made this recipe for the Homemade Milanos recipe and the timing worked just dandy in our kitchens.
Hey Renee- Thanks for getting back to me with the fudge cooking time. I plan to make the sauce tomorrow and add it to a batch of homemade espresso ice cream…can’t wait to taste it. Yum!!
You’re more than welcome, wlsherry.
Help, I followed the recipe accordingly and it is watery and grainy. Is there anything I can do to save it?
Hi Jill, sorry that your fudge sauce isn’t very fudgey. Couple of questions. What kind of chocolate did you use? And did you use golden syrup or corn syrup?
I used unsweetened chocolate that I normally use when I am baking and light corn syrup. It eventually thickened up once refrigerated but it remained grainy. It still tasted good, even though it does not look like velvet chocolate. Is there anything to get rid of the graininess?
Jill, was it grainy before you put it in the fridge?
yes it was. It is the color of a light to medium chocolate mousse with flecks of chocolate
Jill, my best guess is that it was the chocolate. None of us had the problem while testing it for the site or making it since. Can you please write me personally at david@leitesculinaria.com?
It’s going to be hot fudge soon!!!!
Gorgeous sight to behold!
I have only one question in regards to this recipe………how is it possible that someone discovered this would last for “weeks and weeks”? I don’t think mine will make it to the end of the day!
Laughs! Kindred souls, Karen. Kindred souls.