Hot Fudge never excited me when it came out of an old dusty jar from the back of the grocery store shelf. But… made from scratch at home? Who needs the ice cream then?! This is a grown-up hot fudge that perfectly suits an adults palette while keeping the nostalgia factor intact.
DARK CHOCOLATE HOT FUDGE SAUCE
Yield: Approximately 1.5 cups
INGREDIENTS
1 cup (200 ml) Whole Milk
2 TBS (28g) Unsalted Butter (even better: replace 1 TBS of butter with 1 TBS good olive oil for an extra luscious sauce)
1 cup (194g) Granulated Cane Sugar
1 TBS (5g) Cornstarch (or 2 TBS (10g) all purpose flour)
1/3 cup (40g) Extra Dark Cocoa Powder
1/2 tsp (4g) Salt, fine grain
1 tsp (1g) Instant Espresso Powder (or more to taste, or omit)
2 tsp (9g) Vanilla Extract
DIRECTIONS
1. In a medium saucepan over medium heat, add the Milk and Butter. Warm until the butter is melted.
2. Meanwhile, in a medium mixing bowl, combine the Sugar, Cornstarch (or flour, if using), Cocoa Powder, Salt and Instant Espresso. Stir until well combined.
3. Once the butter is just melted, add the Sugar/Cocoa Powder mixture and whisk until fully incorporated.
4. Stirring slowly, but constantly, allow the mixture to reach a boil. It will become smoother and thicker after about 4 minutes.
5. Remove from the heat, stir in the Vanilla Extract (or other flavor additions noted below) and pour into a glass jar or container.
6. You can either jar it while hot and can. OR let cool completely and pour into a container to keep in the fridge for about a week. You can reheat the jar in a double boiler each time you use it.
FLAVOR NOTES
Obviously, adding different flavors is always something I strongly encourage. Here are some of my favorites…
1/2 tsp Rosewater or Orange Blossom Water
1 tsp Extract: Almond, Lemon, Orange or 1/2 tsp Peppermint
2 TBS Liquor: Bourbon/Whisky, Amaretto, Bailey’s or Frangelico
