Tell me you like HOT FUDGE SAUCE as much as I do.
Really no ice cream sundae would exist without it if I had anything to say.
I’m not sure the first time I ever had hot fudge sauce, but I certainly know my life is better for knowing it well.
I made my first batch of hot fudge sauce the other day and….the jar was empty before I knew it. I whipped up another batch to finish what I was working on, which I will tell you about soon.
I am now dreaming of other ways to enjoy hot fudge sauce. Do you have a favorite? Please share it with, I’m thinking three servings a day of this stuff will be a good balance.
Yep, it’s my opinion that everyone needs hot fudge sauce….and it’s super easy to make.
I’m thinking this on top of a tray of brownies next, are you with me?
I even think I see it smiling back at me!
This is a quick and easy recipe and I have made many batches of this Hot Fudge Sauce. I really like the flavor of the dutch process cocoa and the 60% cacao chocolate together.
Hot or cold, hot fudge is yummy! This recipe made 2 cups.
This hot fudge sauce is so rich and creamy!
- ⅔ cup heavy cream
- ½ cup corn syrup
- ⅓ cup packed brown sugar
- ¼ cup unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 6 oz Ghirardelli 60 % Cocoa Chips
- 2 tablespoons butter
- 1 teaspoon vanilla
- In a medium saucepan, bring heavy cream, corn syrup, sugar, cocoa, salt 3 oz. chocolate chips to a boil over medium heat.
- Stir until chocolate has melted.
- Cook on low for 5 minutes.
- Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.
- Stir until smooth.
- Serve hot or pour into a canning jar and cool before placing the lid on top.
- Refrigerate after it has cooled.
- Heat before serving if you want a smooth pouring sauce or spread on at room temperature for a thick fudge like frosting or filling.
When I got down to the end of the jar, of course, I had a spoonful or two, quality control….it’s tough, but I got it done.
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*recipe slightly adapted from Epicurious