10-Minute Homemade Hot Fudge Recipe
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Contributor: |
Contributor: Cyndi Pomerantz
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS
2/3 cup heavy cream (I used half-and-half)
1/2 cup light corn syrup
1/3 cup dark brown sugar, packed
1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it)
1/4 teaspoon salt, optional and to taste
6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
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Directions: |
Directions:INSTRUCTIONS
Bring cream, corn syrup* (See Notes below), 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 but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. 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. |
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Number Of
Servings: |
Number Of
Servings:16 ounces |
Preparation
Time: |
Preparation
Time:5 minutes, cook 5 minutes = 10 minutes |
Personal
Notes: |
Personal
Notes: This homemade hot fudge sauce is thick and fudgy, but not overly sweet. Serve over ice cream, brownies, cakes, cookies and more!
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This recipe for 10-Minute Homemade Hot Fudge, by 