Rich, gooey hot fudge sauce is essential to the classic ice cream sundae. The simple sauce comes together in minutes and gives you an opportunity to tailor the ingredients. Choose corn syrup or agave to achieve the sticky texture, while balancing the sweetness with a combination of unsweetened cocoa powder and chocolate. Customize the sauce with flavors such as espresso, peanut butter or peppermint.
Things You'll Need
Whisk together 4 parts heavy cream, 3 parts light corn syrup or agave, 2 parts unsweetened cocoa powder and 1 part sugar in a heavy saucepan.
Bring the mixture to a simmer over medium heat. Let the mixture bubble gently for five to 10 minutes, stirring frequently, until it becomes thick and syrupy.
Take the saucepan off of the burner and stir in 1 part chopped bittersweet chocolate or semisweet chocolate chips. Whisk the sauce until the chocolate is melted and the sauce is smooth.
Cut cold butter into small pieces and stir it into the sauce, along with some salt. Use 2 tablespoons of butter and a pinch of salt per cup of fudge sauce.
Serve the sauce warm. For best results, cool the sauce completely to allow it to firm up, then rewarm the sauce over low heat just before serving it over ice cream.
Store extra sauce in the refrigerator in a sealed container.
References and ResourcesCook's Country: Hot Fudge Sauce
Bon Appetit: Hot Fudge Sauce
Fine Cooking: Hot Fudge Sauce