Chocolate Hot Fudge Sauce

Course: Desserts

Cuisine: American, North American

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: servings

Calories: 175kcal

Author: Dini Kodippili

Easy hot fudge sauce that's ready in 10 minutes. Perfect for ice cream sundaes as a topping, or to make the best chocolate ice cream shakes! So much better than store-bought.

EASY - Fast & easy recipe. Recipe is flexible for slight variations in ingredients.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

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Ingredients

115 g corn syrup ⅓ cup
100 g packed brown sugar ½ cup
20 g cocoa powder ¼ cup, sifted
160 mL whipping cream ⅔ cup
½ tsp kosher salt or sea salt or less if that's your preference
1 tsp vanilla extract
200 g of semisweet chocolate 7 oz. Replace with bittersweet chocolate for a less sweet fudge sauce with a deeper chocolate flavor
45 g unsalted butter 3 tbsp

Instructions

Place the corn syrup, brown sugar, cocoa powder, cream, salt and vanilla extract in a medium-sized saucepan.
115 g corn syrup, 100 g packed brown sugar, 20 g cocoa powder, 160 mL whipping cream, ½ tsp kosher salt or sea salt, 1 tsp vanilla extract
Heat over medium heat while whisking occasionally until the cocoa powder has dissolved, and you get a smooth mix.
Continue to cook the hot fudge sauce until it comes to a boil. Then lower the heat and let it simmer for about 3 minutes.
Remove the saucepan from the heat and add the chocolate chips and butter. Whisk to dissolve.
200 g of semisweet chocolate, 45 g unsalted butter
Transfer the sauce into glass jars and let them cool slightly.
Serve over ice cream while still warm.
Store in the refrigerator, but warm it up gently in the microwave (or in a water bath on the stove), before serving.

Notes

Storage

The chocolate fudge sauce can be stored in a container with an air tight lid and stored in the fridge for about 7 - 10 days.

Nutrition