Homemade Hot Fudge Sauce
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.98 out of 5 stars
(101)
Ingredients
2 cups
- ⅔ cup heavy cream
- ½ cup Lyle’s Golden Syrup, or light corn syrup
- ⅓ cup dark brown sugar
- ¼ cup Dutch-processed cocoa powder
- ¼ teaspoon sea salt
- 6 ounces bittersweet chocolate, chopped, divided in half
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
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Preparation
Step 1
In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt, and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
Step 2
Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools).
Step 3
Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.
Step 4
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Chef's notes
Lyle’s Golden Syrup can be substituted with light corn syrup.
You can substitute light brown sugar, but dark gives the sauce a richer flavor.
Do not substitute natural unsweetened cocoa powder for Dutch-processed cocoa powder for the richest flavor.
You can use semisweet chocolate if you want a sweeter flavor.
Store leftovers in an airtight container in the refrigerator for up to 1 month.
Microwave for 30 seconds increments to reheat until pourable but still thick.
Transfer the completely cooled hot fudge to an airtight, freezer-safe container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat as instructed above.
Change up the sauce flavor by using different extracts; use ¼ teaspoon and reduce the vanilla extract to ½ teaspoon. Suggestions include peppermint extract, orange extract, and coconut extract.
Add a little kick with a tablespoon or so of rum or bourbon.
Balance the flavors with a sprinkle of flaky sea salt at the end.
Transform this recipe into a chocolate peanut butter version by stirring 2 tablespoons of creamy peanut butter once the chocolate is melted.
Add instant espresso for a mocha hot fudge or ground cinnamon for a Mexican-inspired hot fudge sauce.
