Hot Fudge Sauce

This is the best homemade hot fudge sauce! Drizzle this over your favorite ice cream for one delicious dessert! 

Can we just drizzled some of that decadent sauce into my mouth right about now? No really. This is hard to not eat by the spoonful. For me it is all about the hot fudge sauce. Whenever I go somewhere to get ice cream (which isn’t that often cause I am not a huge ice cream person unless you are involving brownies or cookies) I usually get a hot fudge sundae. I had never made a homemade hot fudge sauce before and we were having a party with some friends so I knew this was the perfect time to do it! After looking around for a great recipe I knew I couldn’t go wrong with one of Mel’s (Mel’s Kitchen Cafe…her recipes are always a winner!) We made brownies and served them with peppermint ice cream then drizzled this over the top. Oh my! Just ridiculous. Anyways, this keeps in the refrigerator so if you don’t eat it all at once you can save it for later. Or give out some as gifts! I made a double batch and gifted some to my siblings and their families this year for a Christmas treat.

Hot Fudge Sauce

 

Print

This is the best hot fudge sauce. Is great to give out as a gift or make and keep in your fridge for ice cream!

Ingredients

• 10 ounces semisweet chocolate, chopped (I used half semi sweet & half bittersweet)
• ⅓ cup sifted cocoa powder (I used regular but you can use dutch process for a deeper flavor)
• ½ cup sugar
• ¾ cup light corn syrup
• ⅓ cup heavy cream
• dash of salt
• ⅓ cup water
• 1 teaspoon vanilla
• 3 tablespoons butter, cut into pieces

Instructions

1. In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. (Or according to the package directions or melting) Be careful not to overheat and scorch the chocolate. Set aside.
2. In a heavy-bottomed medium sized saucepan, combine the sugar, corn syrup, heavy cream, salt and ⅓ cup water. Warm the mixture over medium-low heat until the sugar is dissolved.
3. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
4. Turn off the heat and whisk in the vanilla and butter.
5. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate.
6. Serve warm.

Notes

This can be refrigerated in an airtight container for up to 3 weeks. To serve, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

3.4.3177