1 / 1
Hot Fudge Sauce
Sugar, unsweetened cocoa, heavy cream, and pieces of butter go into one saucepan and cook on the stovetop for about 10 minutes until the sauce thickens and turns glossy. A teaspoon of vanilla stirs in at the end to round out the bittersweet chocolate flavor. Warm, it pours over ice cream in a smooth ribbon; cooled and reheated, it thickens into a proper fudge consistency. Makes 8 servings and keeps refrigerated for a week.
Equipment
- Stovetop
- Saucepan
Ingredients
- cup sugar
- ½ cup unsweetened cocoa
- ½ cup heavy or whipping cream
- 4 tablespoons butter or margarine, cut into pieces
- 1 teaspoon vanilla extract
Instructions
- 1Combine the sugar, unsweetened cocoa powder, heavy cream, and butter in a heavy saucepan.
- 2Place the pan over high heat and bring the mixture to a boil, stirring frequently. Stirring constantly as it heats prevents the cocoa and sugar from scorching on the bottom.
- 3Remove the pan from the heat and stir in the vanilla extract.
Notes
- Storage: Keep the cooled fudge sauce in an airtight container in the refrigerator for up to 2 weeks.
- Reheat: Warm the chilled sauce gently on the stove over low heat or in the microwave in 15-second bursts before serving.
- Yield: This recipe makes approximately 1 to 1.5 cups of sauce.
Recipe Details
About the Author
