Ingredients
Scale
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup unsalted butter
- 2/3 cup heavy cream
- 1/2 cup light corn syrup (or golden syrup)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Ingredients:
- In a medium saucepan, combine the chocolate chips, butter, heavy cream, corn syrup, cocoa powder, and sugar. Cook over low heat, stirring constantly, until the chocolate and butter have melted and the mixture is smooth.
- Simmer:
- Increase the heat to medium-low and continue to cook, stirring frequently, for about 5 minutes or until the mixture slightly thickens. Be careful not to let it boil vigorously as it can cause the sauce to become grainy.
- Add Vanilla and Salt:
- Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt until well combined. The salt will enhance the chocolate flavor and balance the sweetness.
- Cool and Serve:
- Allow the hot fudge sauce to cool for a few minutes before serving. It will thicken further as it cools. Serve warm over ice cream, cakes, or any dessert of your choice.
- Store:
- If you have leftovers, transfer the hot fudge sauce to a jar or an airtight container and refrigerate. It can be stored in the refrigerator for up to 2 weeks. Reheat gently in the microwave or in a saucepan over low heat when ready to use.
