Peppermint Hot Fudge Sauce
Rating
4.5 out of 5 stars
(200)
Ingredients
~2 cups
- 2/3 cup heavy or whipping cream
- 1/2 cup light corn syrup or golden syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened cocoa powder, ideally Dutch-processed
- Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt
- 6 ounces bittersweet chocolate, chopped (or about 1 cup bittersweet chocolate chips), divided
- 2 tablespoons unsalted butter
- 1/4 teaspoon peppermint extract, or to taste
- Crushed candy canes, for serving (optional)
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Preparation
Step 1
In a 1 1/2 to 2-quart heavy saucepan, bring cream, syrup, sugar, cocoa, salt (if you’d like the salt to remain slightly textured, add it with the butter and extract at the end) and half the chocolate to a boil.
Step 2
Reduce to a low simmer and cook for 5 minutes, stirring occasionally.
Step 3
Remove from heat and stir in remaining chocolate, butter, and extract until smooth.
Step 4
Cool the sauce to warm before serving so that it can thicken up.
Step 5
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Chef's notes
Keep the sauce in the fridge for up to two weeks and reheat gently before serving.
Golden syrup is used instead of corn syrup for a richer flavor; however, honey or maple syrup can be substituted but will alter the taste.
Sauce is not suitable for canning due to dairy content; advise to keep refrigerated.
