Hot Fudge Sauce
Updated November 23, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups heavy cream
4 tablespoons unsalted butter
½ cup light brown sugar
¾ cup granulated sugar
¼ teaspoon fine sea salt
2 ounces bittersweet chocolate in small pieces
1 ¼ cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
½ teaspoon vanilla extract
Nutritional analysis per serving
56 grams carbs; 110 milligrams cholesterol; 567 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 42 grams fat; 1 gram trans fat; 7 grams fiber; 128 milligrams sodium; 6 grams protein; 45 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Step 2
Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Private Notes
Comments
It came out well; very rich in flavour. I only wished it was a little runny in consistency. How can I make the sauce a little thin now that I've made it? Any suggestions? Thanks.
This hot hot fudge is easy to make, to serve and to reheat. We halved the recipe and served the sauce over Hagan Das vanilla ice cream. Friends commented on how flavorful it was. I commented on how easy it was to make. The sauce doesn't harden, become a slab but stays "like a sauce." I used 70% bittersweet Scharffenberger chocolate and Droste cocao.
this is easy to make thinner: just add more cream, or even a little milk as it's rich enough to take it. you can add this at the beginning of the recipe. or when rewarming it. start with 1/4 cup more and see if that satisfies you. you could also add 1/4 cup of your favorite liqueur if you like- that would change the flavor (add it as the last step and skip the vanilla) of course....but would thin it out.
I've made this 100 times and it's a perfect, simple, flexible fudge sauce recipe. That said, seemingly regardless of whether I sift, the cocoa powder always turns into lumps as soon as it goes into the pan, so I don't bother to sift anymore and the sauce is still silky smooth when I'm finished. I also always add a very generous pinch of salt at the end.
O M G!! Sooo good and very rich. Couldn’t find any of the fancy cocoas mentioned but the Ghirardelli Dutch process seemed to work fine. Added a healthy splash of bourbon, Because of course. Ended up with 4 cups not the three noted. Yum!!!
This dark chocolate sauce rocks! I added extra dark chocolate and I'm just going to say, this stuff is the best.