You’ll never buy store bought hot fudge sauce again. This easy recipe makes rich, smooth, fudgy, homemade hot fudge sauce in minutes, without corn syrup.
I love hot fudge sauce, I don’t even need the ice cream, just give me a jar of hot fudge and a spoon and I am good. Truth be told I rarely, if ever, eat ice cream. Weird I know but it’s just not my thing. That said if you are serving ice cream sundaes and you offer me a pitcher full of hot fudge sauce to accompany my scoop of ice cream I will eat it.
When I was little and visiting my grandparents one of my favorite outings was to the Pig & Whistle. My grandfather would take us there on Friday evenings for hamburgers, and ice cream. I always got the brownie sundae with a pitcher of extra hot fudge. This sauces reminds me of those happy days days.
Today I am sharing an easy and D-E-L-I-C-I-O-U-S, homemade hot fudge sauce that I discovered years ago in the NY Times. This fudge sauce is made using ingredients that you probably already have in your pantry and refrigerator and does not contain corn syrup. You can serve this over ice cream, cakes, berries or whatever else you like. Make some for yourself and make some to share.
Homemade Hot Fudge Sauce
How to Make the Sauce
- Gather your ingredients, cream, butter, brown sugar, sugar, salt, chocolate, cocoa and vanilla
- In a medium saucepan, combine the heavy cream, butter, white sugar, brown sugar and the salt
- Bring to a simmer
- Add chopped chocolate
- Add sifted cocoa powder
- Whisk until smooth, return to heat for 20 seconds
- Add vanilla, stir to combine
Homemade Hot Fudge Sauce(without corn syrup)
2 cups heavy whipping cream
4 tablespoons unsalted butter
1/2 cup light brown sugar
1/4 teaspoon sea salt
3/4 cup granulated white sugar
2 ounce bittersweet chocolate chopped
11/4 cups sifted Dutch Cocoa( I use Valrhona or Droste)
1/2 teaspoon vanilla extract or vanilla bean paste
In a medium saucepan combine the heavy cream, butter, white sugar, brown sugar and the salt. Whisk until combined. Then bring the mixture to a simmer over medium-low heat(do not boil). Simmer for 45 seconds.Add the chopped chocolate and whisk until melted. Remove the pan from the heat and add the sifted cocoa. Whisk until there are no lumps.
Return the pan to low heat and simmer and whisk until the mixture is smooth and glossy, about 20 seconds. Remove the pan from the heat and stir in the vanilla extract. Serve the sauce warm.
To re-heat the sauce, warm in a sauce pan over low heat, stirring constantly. DO NOT BOIL.
Planning an ice cream party or dessert bar this summer? Check out my recipes for No-churn Vanilla Bean Ice Cream or no churn chocolate peanut-butter cup and cookie ice cream.
I realize this post for ice cream and sauces is trivial in the wake of yesterdays’ tragic news. My heart breaks for the families of the 19 children and 2 teachers who lost their lives in a senseless act of violence. My prayers are with them and the community of Uvalde, TX as they heal.
Take care friends and have a nice day.
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