Thick, glossy and smooth hot fudge sauce that’s so decadent you’ll add it to all your desserts! Make ice-cream sundaes or eat it with a spoon directly, this sauce is perfect for indulging.
What is Hot Fudge Sauce and how is it different from chocolate sauce?
Chocolate sauce is what you get in those syrup bottles – it remains liquid and pouring consistency even when refrigerated. Hot fudge sauce is what works best on an ice cream – its richer and thicker and maintains its identity even as the ice-cream softens. The chocolate flavours are more intense here.
I never realized making a hot fudge sauce would be this easy – takes only 10 minutes to make! The ingredients are pretty standard pantry staples too. Chocolate in two forms – a bar of dark chocolate and cocoa powder, plus brown sugar, cream and butter with light corn syrup or golden syrup (even honey works as per some blogs, but I haven’t yet tried it personally to vouch for it). Some sea salt at end gives it that perfect balance of flavours. You can add a little vanilla or amp up the flavours with peppermint extract, or coffee, or even little rum!
The great thing about the hot fudge sauce is that it stores really well in the fridge. You can chill it and reheat it as many times as you want and it will still not split on you and remain the shiny glossy fudge sauce. Take out a little, microwave it slightly to get it to a slightly pouring consistency and then directly put in on your ice-cream!
This recipe yields about 2 cups/jars of sauce. The recipe is inspired from Brown Eyed Baker blog.
Another great topping for ice-cream sundaes is homemade caramel sauce! All these talks about sundaes has made me crave for some vanilla ice-cream with drizzled salted caramel sauce, hot fudge sauce and chopped almonds. You check out the recipe while I try to score some ice-cream!
Follow me on Instagram @noopurs_kitchen. Don’t forget to click, share and tag @noopurs_kitchen when you try this recipe out! I love looking at all your creations.
Hot Fudge Sauce
- 160 g semi-sweet or dark chocolate – chopped
- 160 ml heavy cream
- 160 g light corn syrup or golden syrup
- 50 g dark brown sugar
- 20 g Unsweetened Cocoa Powder
- 30 g unsalted butter
- ¼ tsp sea salt – or a small pinch of regular salt
- 1 tsp vanilla extract
- In a medium saucepan, heat the cream, light corn/golden syrup, brown sugar, cocoa powder, butter and bring it to boil.
- Reduce the heat and add half of the chopped chocolate and stir till the chocolate melts and sauce thickens. (about 4-5 minutes)
- Remove from heat and stir in the remaining chopped chocolate, sea salt and vanilla until smooth. Let the sauce cool for 15-20 minutes before adding to your ice-cream.
- Store the leftover hot fudge sauce in jars and refrigerate for up to 4 weeks.