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+ servings
Rich And Creamy Hot Fudge Sauce

Hot Fudge Sauce

YIELD 2 cups


  • 2 tablespoons (30 g) unsalted butter
  • 2/3 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
  • 1/2 teaspoon vanilla extract


  1. 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.