Hot Fudge Sauce
This recipe creates a rich, decadent hot fudge sauce with just four pantry staples: sugar, cream, dark cocoa, and salted butter. Ready in minutes, it's perfect for topping desserts. The sauce thickens upon cooling but can be easily reheated for a velvety smooth consistency, offering a generous yield for future indulgences.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 1 Measuring Cups For both dry and liquid ingredients
- 1 Heat-Resistant Spatula For scraping down sides
Ingredients
Main
- 2 cups sugar
- 2 cups heavy cream
- 2 cups dark cocoa powder
- 2 sticks 1 cup salted butter
Instructions
- Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
- Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
Notes
For the best flavor, use a high-quality dark cocoa powder; this is the primary flavor component. Stir the mixture constantly over medium heat to prevent scorching at the bottom of the pot and to ensure a smooth, homogenous emulsion. If using unsalted butter, add a generous pinch of salt (approximately 1/4 teaspoon) to the mixture to balance the sweetness and enhance the chocolate notes. To elevate the sauce, consider adding a teaspoon of vanilla extract or a pinch of espresso powder after removing it from the heat. When reheating, always use low heat and stir gently to prevent separation or burning.