Hot Fudge - Homemade

By MJH

The hot fudge is thick, rich, dense, fudgy, very intensely chocolaty and not overly sweet. Serve over ice cream, brownies, cakes, cookies, waffles, pancakes, or just find a spoon and dig in.

Ingredients

• 2/3 cup heavy cream (or half-and-half)
• 1/2 cup light corn syrup
• 1/3 cup dark brown sugar, packed
• 1/4 cup unsweetened natural cocoa powder
• 1/4 teaspoon salt, optional and to taste
• 6 ounces dark or bittersweet chocolate, finely chopped (such as 3 ounces 54% and 3 ounces 72%)
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Details

Servings 16
Cooking time 10mins
Adapted from averiecooks.com

Preparation

Step 1

Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.

Reduce heat and cook at a low boil for 5 minutes, stirring frequently.

Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth.

Cool slightly before serving.

Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week)

Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.