Classic Hot Fudge Sauce
By Joe GitterPublished on February 3, 2021
Time
25 minutes
Yield
Makes about 2 cups
Ingredients
1¼ cups (8¾ ounces) sugar ⅔ cup whole milk ¼ teaspoon table salt ⅓ cup (1 ounce) unsweetened cocoa powder, sifted3 ounces unsweetened chocolate, chopped fine4 tablespoons unsalted butter, cut into 8 pieces and chilled1 teaspoon vanilla extract
Instructions
- Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, about 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
- Off heat, stir in chocolate and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Whisk in butter and vanilla until fully incorporated and sauce thickens slightly. (Sauce can be refrigerated for up to 1 month; gently warm in microwave, stirring every 10 seconds, until pourable before using.)
Time
25 minutesYield
Makes about 2 cupsIngredients
1¼ cups (8¾ ounces) sugar
⅔ cup whole milk
¼ teaspoon table salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract
Ingredients
1¼ cups (8¾ ounces) sugar
⅔ cup whole milk
¼ teaspoon table salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract
Ingredients
1¼ cups (8¾ ounces) sugar
⅔ cup whole milk
¼ teaspoon table salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract
Why This Recipe Works
Our classic hot fudge sauce relies on cocoa powder and unsweetened chocolate for complexity, moderate sweetness, and richness. Using milk, rather than cream, helps preserve the intense chocolate flavor, and incorporating cold butter created a thick consistency and imparted an attractive sheen. Pour it over a simple dish of ice cream, or make a special sundae out of Double Chocolate Dessert Waffles with Ice Cream.
Instructions
- Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, about 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
- Off heat, stir in chocolate and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Whisk in butter and vanilla until fully incorporated and sauce thickens slightly. (Sauce can be refrigerated for up to 1 month; gently warm in microwave, stirring every 10 seconds, until pourable before using.)
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