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Semisweet Hot Fudge

This sauce is very rich and very thick. If you prefer your hot fudge on the sweeter side, this is the one for you.

Recipe information

  • Yield

    makes 3 cups (750 ml)

Ingredients

1 cup (250 ml) heavy cream
6 tablespoons (85 g) unsalted butter, cut into pieces
2 tablespoons light corn syrup
2/3 cup (130 g) sugar
8 ounces (230 g) bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla extract

Preparation

  1. Step 1

    Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil. Boil for 3 minutes, stirring occasionally, making sure it doesn’t boil over.

    Step 2

    Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Stir in the vanilla. Serve warm.

  2. Storage

    Step 3

    This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

The Perfect Scoop
TagsSauceChocolateGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessCookbooks
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