Hot Fudge Sauce

Apr 11th

Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle. 

Everyone loves ice cream. There’s a song about it. We have a new fave brand in our house – Turkey Hill All Natural. It’s just five ingredients, and it’s absolutely delicious. Serving up a bowl of ice cream to guests (or bringing it to a dinner) seems sort of like cheating but honestly, I’d rather have ice cream than most any other dessert and I know plenty of people who share my sentiments. In the past I’ve had raw chocolate cookie dough in the freezer and baked it off after dinner. Then I top each spanking hot cookie with a scoop of ice cream for what is arguably the best company dessert in the world.

The fact of the matter is this – if you make some caramel sauce or hot fudge sauce on your own and pour it over store bought ice cream, it’s basically like a homemade dessert (for one iota of the work). Plus, these sauces can be made more than a week ahead and just reheated when the time is right. You don’t often find homemade desserts you can make a week ahead, just sayin’.

Hot Fudge Sauce

Makes about 2 cups

2/3 c. heavy cream

1/2 c. light corn syrup

1/3 c. light brown sugar

1/4 c. cocoa powder

1/4 tsp. kosher salt

1 1/4 c. bittersweet chocolate chips, divided

2 tbsp. unsalted butter

1 tsp. vanilla

1. Whisk heavy cream, corn syrup, brown sugar, cocoa, salt, and about 1/2 of the chocolate chips in a medium sauce pan over medium high heat.

2. When mixture boils, reduce heat to low and simmer for about five minutes, whisking occasionally.

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3. Remove heat from pan and add the remaining chips, the butter and the vanilla. Whisk until completely smooth.

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4. Store in a sealed container in the fridge, up to two weeks.

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