So I’m going to share something with you but I want you to realize that in no way shape or form can I be held responsible if, and when, you eat the entire jar of this by yourself. Do not blame me, do not ask me to buy you stretchy pants, or get mad at me because you ate the ENTIRE JAR…
Seriously this hot fudge sauce is THAT good! It’s comforting, sinful, and pure evil…
This is one of those things that if you ever had a bad day, fought with your significant other, the boss was on your case, you got a ticket on the way home, or..because it’s Tuesday, you need to make.
No fridge should ever, EVER be without this!
Ever!
Decadent Hot Fudge Sauce
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Ingredients
- 1 1/2 cups unsweetened cocoa powder (if you can get dark cocoa, use that… TRUST ME ON THIS!)
- 2/3 cups boiling water
- 6 tablespoon butter, unsalted
- 2 cups sugar
- 4 tablespoon light corn syrup
- 2 teaspoon vanilla
Instructions
- Put the cocoa powder in a medium heavy-bottomed pot. Put 1/3 cup of the boiling water into the pot with the cocoa and mix to form a thick paste. Put the pot on the stove over medium-low heat.
- Add the rest of the water and the butter. Stir well with a wooden spoon. It will be lumpy and funky looking but don’t despair. Just keep stirring. It will smooth out once it heats up.
- Once it smooths out a bit, add the sugar and the corn syrup. Stir to incorporate. Keep the mixture on the stove over medium-low heat and bring it up to a simmer. By this point, it should be smooth and liquidy.
- Now this is IMPORTANT! You need to take a pastry brush and brush down the insides of the pot with water. As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any stray sugar crystals. If you don’t do this, if you get one sugar crystal in the fudge sauce it’ll end up turning it into solid candy.
- Working fast, use a pastry brush dipped in a little cold water. Try not to get extra water into the mixture You only have to do this a few times.
- Simmer for exactly 8 minutes WITHOUT stirring. So yes, cook this for exactly 8 minutes. Now keep in mind you only want this to be at a good simmer/low boil. Keep an eye on your heat as you may need to adjust it. As soon as your 8 minutes are done, remove the pan from the stove.
- Add the vanilla and stir with a CLEAN wooden spoon. Why? You don’t want any stray undissolved sugar crystals to get into your luscious sauce! Pour into an air-tight, heat-proof glass jar. Store in the fridge. To reheat, remove the jar from the fridge and bring to room temp.
- Once at room temp, remove the lid and put it in a pot of warm water where the water comes up a few inches up the side of the jar and reheat for about 5-10 minutes or until the sauce is heated through.
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