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Home ► Recipes ► American

Chewy Hot Fudge

Updated: 04.23.23 | Marc Matsumoto | 8 Comments

4.50 from 4 votes
This hot fudge has a butter caramel base, giving it a magical texture that's molten when hot and pleasantly chewy where it touches a cold scoop of ice cream. This gives the hot fudge some substance, and yet it melts away into a blissful pool of buttery chocolatey caramel in your mouth.
Recipe

Ultra buttery and chocolatey this hybrid hot fudge starts off as a caramel sauce, giving it a magical texture that's both molten and chewy.

I'm not a fudge fan. There... I came clean and said it... It's like eating a huge lump of cloyingly-sweet chocolate flavored frosting. There is one type of fudge though that has a special place in my heart: hot fudge. I'm usually a minimalist when it comes to ice cream, but a good caramel or hot fudge over a bowl of plain vanilla ice cream is a sublime pleasure that words can't describe.

This Chewy Hot Fudge is the lovechild of my two favorite ice cream toppings, creating a glorious caramel hot fudge to rule them all. It's my answer to those starch-fortified jarred chocolate sauces that look dark and chocolatey but fizzle out with a whimper in your mouth, or the gooey cloyingly sweet numbers used in ice cream parlours. I'm talking a hot fudge with impact; a hot fudge whose temperament shifts with the temperature.

And therein lies the magical beauty of this hybrid hot fudge. On the surface, the fudge is molten and creamy, but the side that's touching the ice cream chills to form a chewy network of meaty robust fudge that puts your molars to work. Not so much as to tire out your jaws, but enough to give your mouth some feedback before the warmth of your mouth turns it back into a potent lake of chocolate.

The finished chocolate sauce is like a cross between caramel and hot fudge.

The process isn't so different from making a regular hot fudge, but by caramelizing the sugar, it not only gives the sauce a caramel-like texture, it also tempers the sweetness of the fudge, while providing oodles of Maillard Reaction induced umami. Cream, butter and cocoa powder go into the caramelized sugar before bittersweet chocolate gets melted in and the sauce is finished off with some vanilla extract and a pinch of salt. The resulting hot fudge tastes of caramel, butter, and of course CHOCOLATE!

Once it's made it can be stored in the fridge for a few weeks. Just pop it in the microwave for a few seconds to melt it again, giving it a stir before pouring it onto ice cream, strawberries, or even bread. Because this hot fudge sets in the fridge, you can also pour it into a parchment-lined mold while it's hot, sprinkle it with some flakey sea salt and then slice it into divinely addictive salted chocolate caramels once it's set. If you do decide to go this route, proceed with caution as it's pretty darn easy to eat all of them in one go.
By using caramelized sugar to make this decadent chocolate sauce, it gives the hot fudge a buttery flavor and blissful texture that's both molten and chewy.

📖 Recipe

Ultra buttery and chocolatey this hybrid hot fudge starts off as a caramel sauce, giving it a magical texture that's both molten and chewy.

Chewy Hot Fudge Sauce

4.50 from 4 votes
Print Pin
Prep Time 1 minute min
Cook Time 5 minutes mins
Total Time 6 minutes mins
Yield 10 servings

Units

Ingredients 

  • 2 tablespoons water
  • ¼ cup light corn syrup
  • ½ cup evaporated cane sugar (or granulated sugar)
  • ⅔ cup heavy cream
  • 2 tablespoons cultured unsalted butter
  • 3 tablespoons cocoa powder
  • 120 grams bittersweet chocolate (roughly chopped)
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt (optional)

Instructions

  • Add the water and corn-syrup to a heavy bottomed pot and bring to a boil. Dump the sugar into center of the pot in a mound making sure you don't get any sugar on the sides of the pot.
    The first step to making hot fudge is to bring the cornsyrup and water to a boil.
  • Let this mixture boil until until it reaches 320 degrees F (160 C).
    Caramelizing the sugar before adding the chocolate makes the best hot fudge.
  • Add the cream a little bit a time, whisking well to incorporate. If you add too much cream at once, it will boil over.
    Add the cream in batches to the caramelized sugar to make a caramel base for our hot fudge.
  • Whisk in the butter and cocoa powder and then whisk in the chocolate, a little bit at a time. Finish the hot fudge by whisking in the vanilla extract and a pinch of salt.
    Melt the chocolate into your hot fudge.
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Nutrition Facts

Calories • 206kcalCarbohydrates • 24gProtein • 1gFat • 12gSaturated Fat • 7gCholesterol • 28mgSodium • 17mgPotassium • 102mgFiber • 1gSugar • 21gVitamin A • 310IUVitamin C • 0.1mgCalcium • 21mgIron • 1mg

Comments

    4.50 from 4 votes (1 rating without comment)

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    Recipe Rating





  1. Kathy Stroup says

    November 23, 2024 at 5:18 am

    5 stars
    Yum! My house smells like heaven and it only took a few minutes to make! So much better than store bought!💗🍨🍫😋

    Reply
    • Marc Matsumoto says

      November 23, 2024 at 7:46 pm

      Happy to hear you enjoyed it! I do remember this making the house smell good!

      Reply
  2. Claudia says

    May 04, 2024 at 1:09 am

    Is this the same Hot Fudge Sauce they used to serve at Currier’s in Plymouth MA back in the 50’s??

    Reply
    • Marc Matsumoto says

      May 05, 2024 at 10:53 pm

      Hi Claudia, I got the inspiration for this from the ice cream shop at Ghiradelli Square in SF years ago. They had a chewy hot fudge. It might not be the same one, but it does make a delightfully chocolatey fudge with the texture of melted caramel.

      Reply
  3. Nancie says

    July 29, 2023 at 10:55 pm

    3 stars
    I found this too bitter for my liking

    Reply
    • Marc says

      July 30, 2023 at 8:23 am

      Hi Nancie, I'm sorry to hear you didn't enjoy it. There are a few possible culprits. Did you use a candy thermometer to measure the temperature of the sugar? If not it's possible the sugar got too hot and got to a later stage of caramelization. You want the sugar to reach the "clear liquid" stage where it's very light amber in color (320°F). If it goes any darker it will get bitter. The other possibility is the cocoa powder and chocolate you used was different than mine. I used Valrhona dutch processed cocoa powder and dark chocolate that was 66% cacao. You could try substituting milk chocolate for something more sweet.

      Reply
  4. Omar D’Souza says

    January 11, 2022 at 8:42 am

    5 stars
    Hello,
    This is a fantastic recipe I will be using for my ice cream. Do you have a similar recipe for “chewy caramel sauce” used for sundaes? If not what would you suggest doing to your caramel sauce to add the chewy texture. Thanks

    Reply
    • Marc Matsumoto says

      January 11, 2022 at 1:32 pm

      Thanks Omar! I do have a caramel sauce that creates a chewy texture. Here's the recipe https://norecipes.com/vanilla-caramel-sauce/

      Reply
Marc Matsumoto

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