Let's get something clear: Making your own hot fudge sauce is not about kitchen snobbery. You might be perfectly fine with a thin pour from a brown bottle, or you might have fallen in love with the dense, dark chocolate coconut version sold at your local grocery store. Like your first romance, you'll always think of them fondly, but this recipe might be The One you always keep.
This not-too-thin, not-too-dense hot fudge recipe requires only two fresh ingredients, comes together in a snap, and will last in your fridge for as long as you can hold off on hosting a Sundae Sunday party. Store in a glass dish or clean Mason jar and reheat, without a lid, in your microwave.
FAVORITE HOMEMADE HOT FUDGE
Adapted from The New York Times Cookbook
- 1/2 cup cocoa
- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup light cream
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- Combine cocoa, sugar, corn syrup, light cream, salt and butter in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
- Boil briskly for three minutes, stirring occasoinally.
- Remove the pan from the stove and add the vanilla. After allowing to partially cool, pour into a glass container and store in your fridge.