Hot Fudge Sauce
By America's Test KitchenPublished on July 19, 2012
Time
20 minutes
Yield
Serves 8 to 10 (Makes about 2 cups)
Ingredients
Before You Begin
This is the classic ice cream sundae topping. Sifting the cocoa powder prevents lumps from forming in the sauce. Semisweet chocolate chips can be used in place of the chopped chocolate.
Instructions
- Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved.
- Meanwhile, simmer the corn syrup, sugar, cream, water, and salt in a medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
- Off the heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes, before whisking in the melted chocolate until smooth. Serve warm.
- To Make Ahead- The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.
Time
20 minutesYield
Serves 8 to 10 (Makes about 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
While hot fudge sauce is easy enough to buy at the supermarket, we wanted to make our own decadent rendition at home. Our Hot Fudge Sauce recipe combines Dutch-processed cocoa powder and semisweet chocolate for the richest color and fudgiest flavor. Quicker and easier than the double boiler, microwaving the chocolate also prevented scorching. We used corn syrup to give the Hot Fudge Sauce a smooth, velvety texture that clings to the ice cream.
Before You Begin
This is the classic ice cream sundae topping. Sifting the cocoa powder prevents lumps from forming in the sauce. Semisweet chocolate chips can be used in place of the chopped chocolate.
Instructions
- Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved.
- Meanwhile, simmer the corn syrup, sugar, cream, water, and salt in a medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
- Off the heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes, before whisking in the melted chocolate until smooth. Serve warm.
- To Make Ahead- The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.
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