Oh. My. Gosh. This was amazing. I have never had better hot fudge, seriously. And I love me some hot fudge, so that’s saying something. The perfect time arose for me to make this ’30 while 30‘ recipe when I was actually on my way to my co-blogger Beth’s house for dinner. I offered to bring dessert – but it was just too darn hot to bake, so I thought ice cream sundaes would be the perfect sweet treat to end our evening. I could have just stopped at the multiple grocery stores between our houses to pick up a jar of hot fudge – but where would the fun in that be?! Instead, I decided to knock one more item off of my list and make it myself. It took me about 10 minutes, start to finish – but if I don’t say so myself, tasted like I spent hours slaving over the stove with a candy thermometer. Let me tell you friends – this recipe is about my favorite recipe ever. It uses things most people (well, most insane blogging-bakers) have in their pantry – items such as cocoa powder, chopped chocolate (in my case, chocolate chips), and corn syrup. Why stop and buy the mass-produced variety when in just 10 minutes you too can look like Ms. Betty Crocker herself!!
Homemade Hot Fudge
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/3 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 6 ounces chocolate chips (or bittersweet chocolate, finely chopped)
- 2 Tablespoon unsalted butter, cup into 1/2 Tablespoons
- 1 teaspoon vanilla extract
In a heavy sauce pan, combine the cocoa, dark brown sugar, corn syrup, cream and salt, along with about half of the chocolate chips. Heat over medium heat until the chocolate melts and the mixture appears smooth. Cook for 5 minutes more at a low boil, remembering to stir intermittently so it doesn’t burn! Remove from the heat, and stir in the remaining chocolate chips, the butter, and the vanilla. Let cool slightly before serving. Enjoy!