1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
2/3 cup heavy cream
16 fluid oz. (2 cups) light corn syrup
1 lb. semisweet chocolate, coarsely chopped
2-1/2 oz. (5 Tbs.) unsalted butter
Pinch table salt
- Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
- Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.
Makes about 5 cups.
Nutrition information (per serving): Size: per 1 Tbs.; Calories (kcal): 80; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0.2; Sodium (mg): 5; Cholesterol (mg): 10; Fiber (g): 1.
Hot Fudge Sauce Variations:
- Make mint hot fudge sauce by stirring in 1-1/2 teaspoons pure peppermint extract into the warm sauce.
- Take a nod from Mexico with cinnamon hot fudge sauce. Whisk 1/2 tablespoon ground cinnamon into the warm sauce. Taste and add more if you'd like.
- Condiments/Sauces, Other
- North American