Chewy Hot Fudge

Chewy Hot FudgeI’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 … Continue reading “Chewy Hot Fudge”


  • CourseCondiments & Pickles
  • CuisineAmerican
  • Yield10 servings
  • Cooking Time5 minutes
  • Preperation Time1 minute
  • Total Time6 minutes


2 tablespoons
light corn syrup
1/4 cup
evaporated cane juice (or granulated sugar)
1/2 cup
heavy cream
2/3 cup
cultured unsalted butter
2 tablespoons
cocoa powder
3 tablespoons
bittersweet chocolate (roughly chopped)
120 grams
vanilla extract
1 teaspoon
sea salt (optional)
1 pinch


  1. The first step to making hot fudge is to bring the cornsyrup and water to a boil.
    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.
  2. Caramelizing the sugar before adding the chocolate makes the best hot fudge.
    Let this mixture boil until until it reaches 320 degrees F (160 C).
  3. Add the cream in batches to the caramelized sugar to make a caramel base for our 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.
  4. Melt the chocolate into your 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.