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HOT FUDGE SAUCE
About 2 ¾ cups

This sauce becomes firm and chewy when served over ice cream.

Mix in a large heavy saucepan:

  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt

Whisk in until well blended:

  • ½ cup water

Bring to a simmer over medium-high heat. Remove from the heat and whisk in:

  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped
  • ¼ teaspoon distilled white vinegar

Return to medium-high heat and boil, whisking frequently, until the bubbles become small and the syrup is thick and sticky (about 225°F on a candy thermometer), 5 to 8 minutes. Remove from the heat and add:

  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 tablespoon vanilla

Whisk until smooth. Serve at once, or let cool. Cover and refrigerate for up to 2 weeks. Reheat in a heavy saucepan over low heat.

Own a physical copy? Find this recipe on page 808.

Icings, Fillings, Frostings, and Sweet Sauces