Hot Fudge Sauce

Hot Fudge Sauce

Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle. 

Everyone loves ice cream. There’s a song about it. We have a fave brand in our house – Turkey Hill All Natural. It’s just five ingredients, and it’s absolutely delicious. Serving up a bowl of ice cream to guests (or bringing it to a dinner) seems sort of like cheating but honestly, I’d rather have ice cream than most any other dessert and I know plenty of people who share my sentiments. In the past I’ve had raw chocolate cookie dough in the freezer and baked it off after dinner. Then I top each spanking hot cookie with a scoop of ice cream for what is arguably the best company dessert in the world.

The fact of the matter is this – if you make some caramel sauce or hot fudge sauce on your own and pour it over store bought ice cream, it’s basically like a homemade dessert (for much less work). Plus, these sauces can be made weeks ahead and just reheated when the time is right. You don’t often find homemade desserts you can make weeks ahead, just sayin’.

Dark Chocolate Fudge Sauce

America’s Test Kitchen

Makes about 2 cups

1 3/4 c. sugar

2/3 c. 2% or whole milk

1/4 tsp. salt

1/3 c. unsweetened cocoa powder, sifted

3 oz. unsweetened chocolate, chopped fine

1 1/4 c. bittersweet chocolate chips, divided

4 tbsp. unsalted butter, cut into 8 pieces and chilled

1 tsp. vanilla

1. Heat sugar, milk, and salt over medium low heat in a saucepan. Whisk gently until liquid has started to bubble around the edges, about 5 minutes.

2. Reduce heat to low and add cocoa, whisking until smooth.

3. Remove pan from heat and add chocolate. Let stand 3 minutes, then whisk until chocolate is fully melted. Add butter and whisk until fully incorporated and sauce has thickened slightly. Whisk in vanilla. Serve, or store in the fridge (up to 1 month).

*Best stored in a glass container like a mason jar. To reheat, remove lid and microwave in 10 second increments, stirring in between.

Print Friendly, PDF & Email
error