Chewy Hot Fudge Sauce

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.

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.

Course Condiments & Pickles, Dessert

Cuisine American

Level Beginner

Main Ingredient Chocolate

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 206kcal

Equipment

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 2 tablespoons water and ¼ cup light corn syrup to a heavy bottomed pot and bring to a boil. Dump the ½ cup evaporated cane sugar into center of the pot in a mound making sure you don't get any sugar on the sides of the pot.
2 tablespoons water, ¼ cup light corn syrup, ½ cup evaporated cane sugar
Let this mixture boil until until it reaches 320 degrees F (160 C).
Add the ⅔ cup heavy cream a little bit a time, whisking well to incorporate. If you add too much cream at once, it will boil over.
⅔ cup heavy cream
Whisk in the 2 tablespoons cultured unsalted butter and 3 tablespoons cocoa powder and then whisk in the 120 grams bittersweet chocolate, a little bit at a time. Finish the hot fudge by whisking in the 1 teaspoon vanilla extract and 1 pinch sea salt
2 tablespoons cultured unsalted butter, 3 tablespoons cocoa powder, 120 grams bittersweet chocolate, 1 teaspoon vanilla extract, 1 pinch sea salt

Nutrition