Of all the ice-cream toppings, I have to confess I like Hot Fudge the best. Nothing else really compares. Caramel is good, Salted Caramel is fantastic and Butterscotch, what can I say? I wouldn’t turn any of them down but Hot Fudge Sauce? That I would seek out!
I mean hot fudge is so seriously amazing. I love how it goes on all warm and liquidy and then hits that ice-cold ice-cream and thickens up into a gooey candy like substance, don’t you?
When I was young, my Mom taught me how to make Hot Fudge – she called hers “Heavenly Hot Fudge” and it must have been a thing because I found the same recipe in my Grandma’s recipe box.
I’m always willing to try a new Hot Fudge recipe (I have a half-dozen recipes in my family cookbook – I wish I would have taken notes on what I liked and didn’t about each one – I guess I’ll just have to take one for the team and make them all again!) so when I saw Serious Eats had hot fudge on their site, I thought “What’s one more?”
This recipe is super quick and super easy and uses only ingredients I happened to have on hand. I just used chocolate chips for the chocolate, but you can use just about any kind of chocolate you like. I mean, really, how could you go wrong?
I always try to stock up on chocolate around holidays, especially after Valentine’s or Easter for good eating quality chocolate and the winter holidays for baking chocolate and other baking items. Use coupons when available. And only stock up if you have willpower!
I had a heck of a time getting pictures of the Hot Fudge Sauce – and had to eat – I mean sacrifice – more than a spoonful of the stuff. Finally, I decided if I froze the ice-cream in the cups it might work better, but then I got condensation so that’s what’s going on there.
Hot Fudge Sauce
- 6 ounces bittersweet chocolate, finely chopped, or chocolate chips
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/4 cup (3/4 ounce) cocoa powder
- 2 tablespoons unsalted butter
- Pinch salt
- 1 teaspoon pure vanilla extract
In medium saucepan, stir all ingredients (except vanilla) together over medium low heat until combined and melted. Increase heat to medium and bring to a low boil, stirring frequently. Continue to cook for 3 minutes, stirring frequently.
Stir in vanilla off-heat. Cool slightly (to about 140°F) before serving.
Reheat in microwave in 30 second intervals, stirring after each.
recipe from Serious Eats
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 4 g||21 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 6 mg||2 %|
|Sodium 25 mg||1 %|
|Potassium 13 mg||0 %|
|Total Carbohydrate 27 g||9 %|
|Dietary Fiber 2 g||8 %|
|Sugars 24 g|
|Protein 1 g||2 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I’m posting this recipe on Fiesta Friday Blog Link Party, hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.
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