I scream. You scream. We all scream for homemade hot fudge sauce!!!
Why buy a jar of hot fudge sauce at the store (full of ingredients you DON’T need) when you can make your own? It’s far tastier … and really doesn’t take that much effort.
There are some things you’ll need to know upfront:
- Use the best, deepest, densest chocolate you can find. (Tcho, Scharffen Berger, or Valrhona are some suggestions.) When it comes to chocolate, you really do get what you pay for. Better chocolate means better sauce. (And don’t skimp on the cocoa powder either! It puts the fudge in hot fudge sauce.)
- You’re going to need some coffee. A little bit of instant espresso actually. Coffee has this magical effect; it actually makes your chocolate taste more like, GASP!, chocolate. Just a pinch will do, and no, you will never taste it.
- Corn syrup. I know, everything in your sustainable brain says NO!!!! It has a horrible reputation, and we’ve even written why you should never eat corn syrup. BUT … you really do need it to give your hot fudge body, shine, and smoothness. Corn syrup is an invert sugar, which means that it prevents sugar crystals from forming as it cooks.
- You likely don’t need anything else. (Other than ice cream, of course.) Whipped cream? Nuts? Cherries? If you’ve got a killer sauce, you won’t need toppings.
Hot Fudge Ingredients
(makes about 2½ cups)
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup dark brown sugar
- pinch of salt
- 1/4 cup Dutch-processed cocoa powder
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon instant coffee powder
- 1 teaspoon vanilla
Mix and heat: Mix together the heavy cream, corn syrup, brown sugar, salt, and cocoa powder in a small (one to two quart) heavy-bottomed saucepan. Add half the chocolate and stir over medium heat until the chocolate is melted.
Keep cooking: Cook for about five minutes, while still stirring, until the sauce is smooth. Add the butter, the remaining chocolate, vanilla, and coffee and keep stirring, off the heat, until the sauce is again smooth and shiny.
Serve or store: Pour it over vanilla ice cream (or your favorite) and revel in the flavor. Or let it cool and keep it in a covered jar in the refrigerator for up to a couple of weeks.
The dog days of summer just got a little bit sweeter!
photo credit: Marc Majcher