I had ice cream and I wanted hot fudge sauce. I specifically wanted the kind that gets thick and glossy and chewy when it gets cold; the kind that reminds you of those DQ ice cream cakes you had as a kid before you started appreciating quality of ice cream over quantity; the kind that you’d cheerfully section out of a tub of Original Moose Tracks, leaving the rest of the ice cream behind. It seemed a lot more efficient to just find out how to make the fudge rather than pulling it out of a pre-existing commercial product, so I went on the hunt for a recipe.
Candy- and caramel-making experience told me I needed to look for a recipe containing basic corn syrup if I wanted something that ended up chewy and not brittle, and with that as a keyword, I came across the Epicurious recipe that I will now add to my recipe book.
Sauce source: here.
Details
- Yield: 500 mL
- Total time: 5 minutes + 10 minutes
- Active: 5 minutes
- Passive: 10 minutes (cooking/baking)
Equipment
- Saucepan
Ingredients
- 167 mL (⅔ cup) heavy cream
- 125 mL (½ cup) light corn syrup
- 73 g (⅓ cup) packed dark brown sugar
- 26 g (⅓ cup) unsweetened Dutch-process cocoa powder
- ¼ tsp salt
- 170 g (1 cup) fine-quality bittersweet chocolate (finely chopped, not unsweetened)
- 2 tbsp unsalted butter
- 1 tsp vanilla
Method
- Add cream, corn syrup, sugar, cocoa, salt, and 3 oz chocolate to a medium saucepan, and heat until chocolate is melted, stirring frequently,
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Remove from heat and add butter, vanilla, and remaining chocolate. Stir until smooth.
- Let sauce cool until just warm before serving.
Notes
Store in a jar in the refrigerator.
Sources
“Hot Fudge Sauce.” Epicurious, epicurious.com/recipes/food/views/hot-fudge-sauce-109144.