This hot fudge sauce is too good and too easy not to make. It’s rich, thick, and just slightly sweet. I use it on ice cream, pancakes, waffles, cookies, or just eat all of it with a spoon. It’s that good.
The cocoa powder adds a rich flavor and slight bitterness, so if you prefer a sweet sauce, you can skip it.
- 2 tablespoons (30 g) unsalted butter
- ⅔ cup (160 ml) heavy cream, or more to thin if needed
- 3 tablespoons light corn syrup or honey
- 3 tablespoons dark brown sugar
- 2 tablespoons cocoa powder, optional
- a pinch of salt
- 170 g/6 oz bittersweet or semisweet chocolate, coarsely chopped
- ½ teaspoon vanilla extract
- In a medium saucepan place butter, cream, corn syrup/honey, sugar, cocoa, and salt, and bring just to a boil over moderate heat. Reduce heat to low, stir in vanilla and chocolate and mix until melted and completely smooth. If you prefer a thinner sauce, add more cream. Serve warm. Sauce can be stored in the fridge for three days. Warm before serving.