Hot Fudge Sauce
Updated Nov. 24, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups heavy cream
- 4tablespoons unsalted butter
- ½cup light brown sugar
- ¾cup granulated sugar
- ¼teaspoon fine sea salt
- 2ounces bittersweet chocolate in small pieces
- 1¼cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
- ½teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
567 calories; 42 grams fat; 26 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 45 grams sugars; 6 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Step 2
Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Private Notes
Comments
It came out well; very rich in flavour. I only wished it was a little runny in consistency. How can I make the sauce a little thin now that I've made it? Any suggestions? Thanks.
This hot hot fudge is easy to make, to serve and to reheat. We halved the recipe and served the sauce over Hagan Das vanilla ice cream. Friends commented on how flavorful it was. I commented on how easy it was to make. The sauce doesn't harden, become a slab but stays "like a sauce." I used 70% bittersweet Scharffenberger chocolate and Droste cocao.
this is easy to make thinner: just add more cream, or even a little milk as it's rich enough to take it. you can add this at the beginning of the recipe. or when rewarming it. start with 1/4 cup more and see if that satisfies you. you could also add 1/4 cup of your favorite liqueur if you like- that would change the flavor (add it as the last step and skip the vanilla) of course....but would thin it out.
Great sauce! My family are long time devotees of the old, chocolate caramel-like, revered JOY recipe which gets v chewy when cooked for ‘the longer amount of time’ suggested. It can seize up v fast if the cook looks away for a minute too long. Then it congeals mercilessly in the pot. If any sauce makes into one’s mouth, it will taste delish while extracting your molars. I would refer friends who admired my sauce to Joy, but sadly they frequently ended up with the fudgey cement. My goal for today, therefore, was a thick, glossy, delectably chocolatey sauce that retained some chewiness but not over much. This recipe is totally different from JOY’s, but a few small changes. I adore brown sugar, but was wary, so I used slightly less than called for, and topped off the measure with more white. I omitted a easure the white
Great sauce. I wanted to achieve thickness, glossiness, sublime flavor, but not lose all of the chewineame together so quickly ss of our revered, old Joy recipe. Couldn’t believe this c Followed instructions except: Used slightly less b sugar, and made up deficit with light corn syrup.
So easy, lasts a long time in the fridge and tastes delicious. Made the recipe exactly as described. Reheats well in the microwave on low power, just stir and serve.