Food Everything+ Add
← All recipes

The World's Best Hot Fudge Sauce

familyprinted-with-annotations
Yield: 1 cup
The World's Best Hot Fudge Sauce

Ingredients

You have 1 of 5
dairy
  • ✓1/2 cupheavy cream
  • ○3 tablespoonsunsalted butter(cut into small pieces)
pantry staple
  • ○1/4 cupgranulated sugar
  • ○1/4 cupdark brown sugar(firmly packed)
  • ✓salt
  • ○1/2 cupDutch-process cocoa powder(strained)

Instructions

  1. Place the cream and butter in a heavy 1-quart saucepan over moderate heat. Stir with a small wooden spatula until the butter is melted and the cream comes to a low boil.
  2. Add both sugars and stir for a few minutes until they are dissolved.
  3. The surest test is to taste; cook and taste carefully without getting burned until you do not feel any undissolved sugar in your mouth.
  4. Reduce the heat.
  5. Add the salt and cocoa and stir briskly with a small wire whisk until smooth.
  6. Serve immediately or cool and reheat slowly in the top of a double boiler over hot water, or in a heavy saucepan over the lowest heat. This should be thick, but when it is reheated it may be too thick. If so, stir in a bit of hot water, adding very little at a time.

My notes

This is very thick, coal black, as shiny as wet tar, and not too sweet. It will turn chewy and even thicker when it is served over cold ice cream—great! It may be served hot or warm, but at room temperature or chilled it will be too thick. It may be refrigerated for a week or two before serving.