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Homemade Hot Fudge Sauce Recipe

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3.8 from 27 reviews

This homemade hot fudge sauce is a rich and velvety chocolate topping perfect for ice cream, brownies, or any dessert craving. Made with a combination of heavy cream, golden syrup, dark brown sugar, Dutch-processed cocoa powder, and bittersweet chocolate, it offers a deep, luscious flavor with a silky texture. A touch of sea salt and vanilla enhances the complexity, making it irresistible and easy to prepare at home.

Ingredients

Fudge Sauce Ingredients

  • ⅔ cup (158 ml) heavy cream
  • ½ cup (156 g) Lyle’s Golden Syrup or light corn syrup
  • ⅓ cup (71 g) dark brown sugar
  • ¼ cup (21 g) Dutch-processed cocoa powder
  • ¼ teaspoon sea salt
  • 6 ounces bittersweet chocolate, chopped, divided in half
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Combine Cream, Syrup, and Sugar: In a medium saucepan, combine the heavy cream, Lyle’s Golden Syrup (or light corn syrup), and dark brown sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to warm, but do not boil.
  2. Add Cocoa Powder and Salt: Sift in the Dutch-processed cocoa powder and sprinkle in the sea salt. Whisk continuously to combine thoroughly, ensuring there are no lumps and the mixture is smooth.
  3. Melt Half the Chocolate: Add half (3 ounces) of the chopped bittersweet chocolate to the saucepan. Stir gently until the chocolate melts completely and the sauce becomes smooth and glossy.
  4. Add Butter and Remove from Heat: Stir in the unsalted butter until fully melted and integrated. Remove the saucepan from heat to avoid burning or curdling.
  5. Incorporate Remaining Chocolate and Vanilla: Add the remaining 3 ounces of chopped bittersweet chocolate and the teaspoon of vanilla extract. Stir consistently until the chocolate pieces melt completely and the sauce becomes rich and silky.
  6. Serve Warm: Pour the hot fudge sauce over ice cream, cakes, or any dessert of your choice. The sauce can also be kept warm in a small thermal container or reheated gently before serving.

Notes

  • Use Dutch-processed cocoa powder for a richer and less acidic chocolate flavor.
  • You can substitute Lyle’s Golden Syrup with light corn syrup if unavailable.
  • Store leftovers in an airtight container in the refrigerator for up to one week. Reheat gently before use.
  • For a thicker sauce, reduce the amount of heavy cream slightly or simmer a little longer.
  • Add a pinch of instant espresso powder to intensify the chocolate flavor if desired.

Find it online: https://recipethrive.com/homemade-hot-fudge-sauce-recipe/