Easy, quick, and full of rich chocolatey flavor, this hot fudge recipe is a definite keeper. Drizzle over cookies, cakes, pies, pastries, and of course, ice cream!
1Tablespoonlight corn syrupoptional, see notes below
1/8teaspoonsalt
1/2cupunsalted butterat room temperature
1 1/2teaspoonspure vanilla extract
Instructions
Add the sugar, cocoa, cream, corn syrup (if using), and salt to a medium saucepan over medium-low heat. Stir or whisk until smooth, about 1 minute.
Add the butter, whisking until melted. Once melted, turn the heat down to low and continue cooking until slightly thickened, about 3 minutes, stirring constantly. Don’t over-cook because it will thicken more as it cools.
Remove from the heat and stir in the vanilla.
Cool a little so it isn’t scorching hot, and then serve warm.
Notes
This recipe yields 28 ounces of hot fudge total. A serving of hot fudge is equal to 1 Tablespoon.
The light corn syrup is optional, and not to be confused with high fructose corn syrup. Adding corn syrup helps prevent crystallization and gives hot fudge a glossy shine.
If you want to enhance the flavor notes of the chocolate, feel free to add 1/4 teaspoon of instant espresso powder along with the vanilla. This isn’t enough espresso to make it taste like coffee; instead, it pulls out the flavor of the chocolate.
Store your homemade hot fudge for up to 1 month in an air-tight jar or container kept in the refrigerator. It will stiffen in the fridge. You can reheat hot fudge on the stovetop or in the microwave but don’t heat it up too much, it just needs to be pourable!
To freeze - Allow it to fully cool before transferring to a ziptop bag or air-tight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.