10-Minute Homemade Hot Fudge

10-Minute Homemade Hot Fudge

from averiecooks.com
10 min
16 ounces

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

Directions

  1. 1

    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.

  2. 2

    Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.

  3. 3

    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.