Homemade Hot Fudge Sauce
Rich, glossy, and ready before your ice cream even has a chance to soften. This one's simple enough to whip up on a random Tuesday and good enough to bottle up as a gift.
Servings: 12 servings (2 tablespoons each)
Calories: 106kcal
Cost: About $3
Equipment
- Whisk or wooden spoon
- Airtight jar or container
Ingredients
- ¼ cup unsweetened cocoa powder
- ½ cup white granulated sugar
- ½ cup light corn syrup like Karo, or Lyle's Golden Syrup (see Notes)
- ¼ cup heavy cream or evaporated milk
- ⅛ tsp coarse kosher salt
- 1 ½ tbsp unsalted butter
- ½ tsp vanilla extract
Instructions
- Combine the cocoa powder, sugar, corn syrup, cream, salt, and butter in a saucepan. Everything except the vanilla. Heat over medium, stirring constantly, until it reaches a full boil.
- Let it boil briskly for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla.
- Let cool slightly before serving. Store in an airtight container in the fridge for up to 1 month. To reheat: microwave in 30-second bursts, stirring between each, until pourable but still thick.
Notes
No corn syrup on hand? Lyle's Golden Syrup makes a great substitute and is easy to find in most grocery stores these days, often right in the baking aisle.
This sauce firms up in the fridge. That's normal. A quick zap in the microwave brings it right back to pourable.
Doubles beautifully if you're making a batch for gifting. Just don't double the boil time. Three minutes still applies.
Nutrition
Serving: 2tbsp | Calories: 106kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 46mg | Potassium: 33mg | Fiber: 1g | Sugar: 19g | Vitamin A: 117IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.3mg
