Posts may contain affiliate links that help enable me to continue to provide you with free recipes. As an Amazon Associate, I earn from qualifying purchases. Please see my Privacy Policy for further details.
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, fight with your significant other, 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!
Kapeesh?!
PrintDecadent Hot Fudge Sauce
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
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 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 really only have to do this a few times.
- Steps 8 and 9 should be fairly quick as you only want this to simmer 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. Wait… who am I kidding? This’ll be gone in 1 setting 🙂
- 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.
Now if you don’t mind, I have one of these to go make…
Patricia says
I have to agree with Lori. I would like to have a temperature. I live at considerable altitude and it changes EVERYTHING! I have to adjust the reduce the temperature when I make any cooked candy by about 14 degrees. But I have to calibrate my thermometer each and every time. The first time I made caramel I ended up with toffee because it didn’t connect for me that it was getting cooked too much. I actually have much better success if I use ice water to test for the stage. For this I think I would cook it to the same as my caramel (which I have perfected as all recipients have said) and that is to firm ball.
Dave says
Lori,
I did not check the temperature and just went with your suggested time. It turned out great!
Dave
TKWAdmin says
Oh awesome Dave! I’m so happy it worked out for you. So happy you loved it!
Best Kitchen Wishes!
Dave says
Lori,
I have a question regarding your Decadent Hot Fudge Sauce. In the recipe you say to simmer exactly 8 minutes. It has been my experience (with fudge for example) that trusting time rather than temperature will make a recipe fail. Do you know what temperature to bring the sauce up to?
Thank you.
Dave
TKWAdmin says
Hi Dave!
Baking (and sometimes cooking for that matter) is almost always science; agreed. To be honest I’ve never taken the temp on this as 8 minutes is the time that works best. However there are a million variables – does the person making the recipe have their set at the exact same heat level or could their stovetop run hotter at medium heat than mine. I’ll make a note of this and see if I can take a temp when I make this next time, k?
Best Kitchen Wishes!
Laura B says
Could this be canned for shelf life…love to can thing for the pantry instead of fridge
TKWAdmin says
It’s not recommended as if has dairy in it. Commercial ones you buy in the store have additives to stabilize it and they use special pressure canners.
You could always freeze it though.
Best Kitchen Wishes!
Debra McDanald says
I made it with dark cocoa and it’s delicious, but just too thick to put on ice cream. It solidifies right away. Any tips on thinning it out?
TKWAdmin says
Hi Debra,
Hmmm.. it is thick but I tend to heat it up as the heat thins it out. If you want it a little more thinner you can add a a little more water to the mixture. See Step 15 about how I make it well, a sauce and not so fudgy.
Best Kitchen Wishes!
Barbara Karr says
I understand and remember what it is like to try and keep something like this in the house. Now that I live alone I can expect it to be there the next day.So can you give me a rough estimate on how long this could last in the fridge.Being as you have had little experience in this area, I will not hold you to your answer. Barb
TKWAdmin says
Hi Barbara!
Fortunately I posted this recipe several years ago which has afforded me years of experience on keeping this on hand in my fridge.
This typically lasts up to 3 weeks when kept in a lidded container in the refrigerator.
Best Kitchen Wishes!
Lovisa says
It reminds me of Swedish Kladdkaka!! I used a strainer when pouring it into the jar! = no lumps at all
TKWAdmin says
Yeah! I had to google Swedish Kladdkaka and OMG that looks AMAZING!!! Where has that been my entire life??? And I’m so happy you loved this as much as I do!
Happy Thanksgiving and Best Kitchen Wishes!
Andi says
I wonder if mixing the cocoa and sugar together first would fix the lumping problem. I have a fudge recipe that’s done like that, and it doesn’t lump up…just a thought.
TKWAdmin says
Andi
I tried that but it doesn’t work in this recipe. If you heat the sugar with the cocoa you run the risk of it turning more towards a caramel versus keeping it in a pure sugar state. But then again caramel hot fudge isn’t necessarily a bad thing 😉
Best Kitchen Wishes!
Maria says
Can this be used in frozen deserts? I’m looking for that fudgy texture while still being frozen. Thanks 😉
TKWAdmin says
Hi Maria!
I use it in my Oreo Fudge Chocolate Cream Pie with Chocolate Whipped Cream Topping (http://www.thekitchenwhisperer.net/2013/07/13/oreo-fudge-chocolate-cream-pie/) and it stays fudgy.
Best Kitchen Wishes!