Hot Fudge Sauce

Yields
Makes 3 cups (serving size: 1 tbsp.)

Total Time
15 mins

This is hot fudge as it's meant to be. Deeply chocolaty, it acquires an almost chewy quality when poured over ice cream. It's adapted from a recipe in Sweet Cream and Sugar Cones (Ten Speed Press, 2012; $25), by Anne Walker, Kris Hoogerhyde, and Dabney Gough.

1 cup heavy cream

1 cup sugar

1/4 cup Dutch-process unsweetened cocoa powder, sifted

1/2 cup light corn syrup

1/2 teaspoon kosher salt

4 ounces bittersweet chocolate (about 60% cacao), finely chopped

4 ounces unsweetened chocolate, finely chopped

1 teaspoon vanilla extract

Step 1

Mix cream, sugar, cocoa, corn syrup, and salt in a medium saucepan. Bring to a boil over medium-high heat and cook just until sugar has completely dissolved, about 3 minutes. Remove from heat.

Step 2

Add chocolates and vanilla and stir until chocolate is melted and sauce is completely smooth. If you have any lumps, gently press and smear them against the bottom of the pan with a spatula as you stir.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 69Calories from Fat 49

% Daily Value *
Total Fat 3.8g6%

Saturated Fat 2.5g13%
Cholesterol 6.9mg3%
Sodium 23mg1%
Total Carbohydrate 9.6g4%

Dietary Fiber 0.5g2%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Hot Fudge Sauce