Classic Homemade Hot Fudge
Servings 2 cups
Ingredients
- 1 cup heavy cream
- ½ cup granulated sugar
- one pinch of good quality sea salt or kosher salt salt (skip if using salted butter)
- ½ cup unsalted butter
- 6 ounces semi sweet or bittersweet chocolate, chopped
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon Vanilla paste or extract
Instructions
- In a small pot over medium heat, gently stir together cream, sugar, and salt, until the butter melts and the mixture starts to simmer. Simmer for just under a minute, stirring frequently, then reduce heat to medium-low. Add the chocolate in and whisk until melted and smooth.
- Take pot off heat, whisk in the cocoa powder and vanilla, until well incorporated, then return to heat and cook on low, gently whisking for about 20-30 seconds or until glossy and silky smooth. It may seem a little thin, no worries, it thickens up as it cools.
- Allow to cool a bit, pour into a jar and allow to cool completely before sealing with a lid. Store in the refrigerator for up to a month or freeze for up to three months.
- When ready to use, heat in a small pan or in the microwave.
Notes
Just a reminder to never let this sauce boil. Chocolate and sugar burn very quickly, so keep at a low simmer.