why make this recipe
Hot fudge is a classic dessert topping that never goes out of style. It’s rich, chocolatey, and perfect for drizzling over ice cream or brownies. Making your own hot fudge sauce at home allows you to control the ingredients and customize the flavor to your liking. Plus, there’s nothing quite like the smell of melted chocolate filling your kitchen!
how to make Hot Fudge
Ingredients:
- 1/4 cup unsalted butter
- 4 ounces bittersweet baking chocolate or 2/3 cup semisweet chocolate chips
- 8 ounces evaporated milk or half and half
- 3/4 cup granulated sugar
- 6 to 8 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Directions:
- Melt the butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium-low heat, stirring frequently.
- Once the chocolate and butter have melted, slowly whisk in the evaporated milk or half and half until everything is combined.
- Whisk in the granulated sugar, unsweetened cocoa powder, and salt until well mixed.
- Keep the mixture over medium-low heat, whisking frequently, for about 5 to 6 minutes until it comes just to a boil.
- Reduce the heat and let it simmer for another 2 to 3 minutes, stirring continuously.
- Remove from the heat and stir in the vanilla extract.
- Serve the hot fudge sauce warm over ice cream, or allow it to cool, then transfer it to a heat-safe jar or container. Store in the fridge for up to 3 weeks.
how to serve Hot Fudge
Hot fudge is best served warm. Drizzle it generously over scoops of vanilla ice cream for a classic treat. You can also use it to top brownies, pancakes, or even waffles. Get creative and mix in nuts or whipped cream for an extra special dessert!
how to store Hot Fudge
To store your hot fudge, allow it to cool completely, then pour it into a heat-safe jar or airtight container. Keep it in the refrigerator, and it will last for up to 3 weeks. When you’re ready to use it again, simply reheat it in the microwave or on the stovetop until it’s warm and gooey.
tips to make Hot Fudge
- Use good quality chocolate for the best flavor. Bittersweet chocolate works well, but semisweet chocolate chips are a convenient alternative.
- Adjust the cocoa powder to your taste. You can use less for a milder chocolate flavor or more for a richer taste.
- Make sure to whisk frequently to prevent the mixture from scorching.
variation
You can easily customize your hot fudge by adding flavorings like a pinch of espresso powder, peppermint extract, or even a bit of cinnamon. For a richer sauce, consider adding a splash of heavy cream during the mixing process.
FAQs
1. Can I use milk chocolate instead of bittersweet?
Yes, you can. However, milk chocolate will make your hot fudge sweeter than bittersweet chocolate.
2. Can I freeze hot fudge?
It’s best to store hot fudge in the refrigerator, but if you must freeze it, make sure it’s in a well-sealed container. Thaw it in the refrigerator before reheating.
3. How can I make hot fudge thicker?
If you want a thicker sauce, allow it to simmer a bit longer to reduce the liquid. You can also add more cocoa powder to thicken it up.
Hot Fudge
Ingredients
For the hot fudge sauce
- 1/4 cup unsalted butter Use good quality butter for the best flavor.
- 4 ounces bittersweet baking chocolate or semisweet chocolate chips Bittersweet chocolate is preferred.
- 8 ounces evaporated milk or half and half Either works well, depending on preference.
- 3/4 cup granulated sugar
- 6 to 8 tablespoons unsweetened cocoa powder Adjust to taste for desired chocolate flavor.
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Preparation
- Melt the butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium-low heat, stirring frequently.
- Once the chocolate and butter have melted, slowly whisk in the evaporated milk or half and half until everything is combined.
- Whisk in the granulated sugar, unsweetened cocoa powder, and salt until well mixed.
- Keep the mixture over medium-low heat, whisking frequently, for about 5 to 6 minutes until it comes just to a boil.
- Reduce the heat and let it simmer for another 2 to 3 minutes, stirring continuously.
- Remove from the heat and stir in the vanilla extract.
Serving
- Serve the hot fudge sauce warm over ice cream, or allow it to cool, then transfer it to a heat-safe jar or container.
Storage
- To store, allow the hot fudge to cool completely, then pour it into a heat-safe jar or airtight container.
- Keep it in the refrigerator, and it will last for up to 3 weeks. Reheat it in the microwave or on the stovetop when ready to use.