Old Fashioned Hot Fudge Sauce
Dive into this irresistible Old Fashioned Hot Fudge Sauce - rich, silky, and whipped up in minutes. You'll want to ditch store-bought stuff forever!
EQUIPMENT
- small saucepan - stainless steel
- candy thermometer
- glass jar - 8 ounce, with airtight lid
INGREDIENTS
- 4 ounces chocolate bar - chopped, 60% cocoa
- 6 tablespoons granulated sugar
- ½ cup heavy whipping cream
- ¼ cup light corn syrup
- 1 ½ tablespoons black cocoa powder - sifted
- ⅛ - ¼ teaspoon salt - use less for bitter chocolate and more for sweet chocolate
- 2 tablespoons unsalted butter - cubed, softened to room temperature
- 1 teaspoon vanilla extract
INSTRUCTIONS
- To a small saucepan, add the chopped chocolate bar, granulated sugar, heavy whipping cream, light corn syrup, sifted black cocoa powder, and salt.
- Continually stir and heat the mixture over medium heat until it reaches 200 °F.ELIZABETH'S NOTE: For an extra thick hot fudge sauce, heat it up to 220 °F (but not beyond).
- Remove from heat. Add and stir in the cubed unsalted butter and vanilla extract.
- Serve immediately or allow it to cool to desired consistency. Storing information in recipe notes below.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight jar or glass container, for about 3 weeks.
- Frozen, in a freezer-safe jar, for up to 3 months.
- Reheat in the microwave at half power for 10 to 15 seconds. Or place the jar in a saucepan of water and heat on the stove until desired consistency.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
