Hot Fudge Sauce
This hot fudge sauce is the real deal made when chocolate, sugar, butter, and cream are slowly simmered together. The result is magnificent.
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
- 4 tablespoons (2 oz) unsalted butter, at room temperature
- 2 tablespoons vanilla extract
Instructions
- In a 6-quart or larger heavy pot over medium-high heat, warm the cream, sugar, and syrup, stirring until the sugar dissolves, about 3 minutes.
☞ TESTER TIP: Because the chocolate and cream need to cook for a while, use a sturdy pot to avoid scorching the bottom.
- 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 either breaks and the oils separate from the solids or you still see some chocolate flecks clinging to the back of your spoon, 35 to 45 minutes.
☞ TESTER TIP: Yes, you want everything to separate as you're making this hot fudge sauce. It will be tempting to think that all is lost, but trust us, it's not. Far from it.
- Remove from the heat, 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 it cool at least slightly before using. The hot fudge sauce works splendidly hot, room temperature, or cold and keeps in the refrigerator for up to 6 months. (Hah!)
Nutrition
Serving: 2tablespoons | Calories: 157kcal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 119mg | Fiber: 1g | Sugar: 12g