There are many ways to make hot fudge, much diversity in the marriage of chocolate cream and fat. I have a good recipe that calls for hot coffee in the sauce. However, this is the hot fudge I make most often. It reminds me of what you get at the ice cream parlor, but more complex.I like my sauce dark and rich. If you like yours a little sweeter, add an extra tablespoon of corn syrup or honey and use semisweet instead of bittersweet chocolate. You can also leave out the cocoa powder to make it less dark.
In anycase, here’s how I take my poison:
- 2/3 cup heavy cream or half-and-half
- 1/3 cup light corn syrup or honey
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 6 oz. bittersweet chocolate (about 1 cup chocolate chips)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
Place cream, corn syrup, dark brown sugar, cocoa, salt, and half the chocolate in a medium size sauce pan.
Bring this to a boil over medium heat, stirring, until chocolate is melted. Reduce heat and cook at a low simmer for about 4 minutes, stirring the whole time.
Remove the pan to a cold burner and then add butter, vanilla, and remaining chocolate.
Stir until smooth.
Ta da! You’re done.
This sauce can be stored in the fridge for a couple of weeks or in the freezer for a couple of months. In fact, it’s really better after a day or two. To serve, just pop it in the microwave on low power (careful with the high power, it will burn) or warm in a double boiler.