Homemade hot fudge sauce takes ice cream, brownies, or your favourite spoon to a whole new level of deliciousness.
Warm and gooey.
The best possible way chocolate can behave.
This particular recipe is a favourite. One that my ten-year-old self wrote carefully on an index card in her neatest handwriting. The hearts dotting the i’s must have only started when I turned eleven.
It has been made so often, and is so very loved, that I’m shocked it has not yet made an appearance.
Many hot fudge recipes call for melted chocolate and corn syrup. I find the cocoa-based version has a thicker texture and better flavour.
As it cools, it becomes almost chewy. And you don’t have to worry about tempering chocolate or having it seize. Easy peasy.
Also, you wanna talk about making a killer ice cream cake? Just spread a layer of softened ice cream in the bottom of a springform pan. Freeze. Make cocoa hot fudge sauce, cool slightly, and spread on frozen ice cream layer. Top with crushed chocolate wafers and another layer of softened ice cream, in a complementing flavour. Freeze again.
Or just pour it all over chocolate and bananas.
My recipe is made in the microwave. But you could make it on the stove if you prefer. Either way, watch it closely and stir often. Unless you enjoy scraping chocolate from all your kitchen crevasses. Boiling cream + sugar = sticky volcano.
Speaking of chocolate mess, in this photo I am pouring hot fudge sauce all over the floor.
Oliver was thrilled.
Cocoa Hot Fudge Sauce
- 3/4 cup sugar
- 1/2 cup cocoa
- 1/2 cup heavy cream or milk
- 4 tbsp butter
- 1 tsp vanilla
- pinch of salt
1. In a large microwave-safe bowl, combine sugar, cocoa and cream. Cook on high 2-3 minutes, until sugar dissolves and mixture boils.
2. Stir in butter and cook on high 2-4 minutes more, watching closely and stirring every 30 seconds or so, until mixture thickens. Stir in vanilla and a pinch of salt.