Okay, let’s face it – hot fudge sauce does not need much of an introduction, does it? Rich, gooey, chocolately deliciousness that’s perfect atop waffles, ice cream sundaes, or eaten straight from the spoon. (Ahem.)
The most shocking aspect of this post? The fact that it’s taken me so long to try my hand at the homemade version of this classic topping! The recipe was really easy, and the finished product can easily be kept in your fridge for a couple of weeks….. if it lasts that long. (In our household, it did not.) Store it in a glass jar for easy re-heating when you’re ready to serve it.
Bonus: It would make a great gift, if you’re feeling generous enough to share!
I know what you’re thinking, and I’m here to tell you that it absolutely tastes as good as it looks!
Homemade Hot Fudge Sauce Recipe
Yield: A heaping 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half [note: I used Ghirardelli “60% cocoa” baking chips. I stand by that decision!]
2 tablespoons unsalted butter
1 teaspoon vanilla extract
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.
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). 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 pour-able but still thick.
(Recipe slightly modified from Brown Eyed Baker.)