Hmmmmm hot fudge. Do those two glorious words send you on a trip down memory lane like they do me? My wonderful father would take me on ice cream dates as a little girl. And those daddy/daughter dates are still some of the best memories from my childhood. I suppose there is something a bit retro and simple about hot fudge in the age of salted caramel everything. But in my book it’s still a delicious ice cream topping and a recipe everyone should have in their repertoire simply because it’s so easy to make. And thoroughly scrumptious.
I love this particular recipe! I literally struck gold with the very first recipe I attempted. To me it’s the perfect flavor and consistency. It’s not super, sickeningly sweet like you find in most jarred sauces. And it’s not so dark chocolatey that your kids won’t like it. My oldest son celebrated his ninth birthday this past week and this was his request. Hot fudge atop a perfect brownie in the form of a sundae. What can I say? My boy has good taste! Everyone in our family loved this and I will never buy a jar from the store again. Here’s to retro. Here’s to simplicity. Here’s to heaven!
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar (packed)
1/4 cup cocoa powder (unsweetened)
1/4 tsp salt
6 ounces bittersweet chocolate (finely chopped or alternatively you can use bittersweet chocolate chips)
2 tablespoons butter
1 teaspoon vanilla
Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.