Fantastic Hot Fudge Sauce

I developed this recipe one day after I had spent the afternoon watching the original movie Willie Wonka and the Chocolate Factory with my kids.  We were all craving something chocolate, and I thought we’d all enjoy some homemade brownies, topped off with vanilla ice cream and some hot fudge.  My kids loved the hot fudge, and it quickly became a family favorite.  The only problem I have when I make this is that if either of my sons, Danny or Benji realizes this is in the fridge, they eat it cold or hot, and then it’s not there when I take it out to serve!  I recommend you find a really good hiding place for it.  Anyway, a very easy but impressive dessert at a family gathering is a batch of homemade brownies right out of the oven served with good vanilla ice cream and a bowl of this dark, rich, hot fudge.

Post note:  Aug. 2010:  Danny’s great friends, Emily and Stephanie came over for dinner last night, and I made homemade vanilla ice cream and chocolate chip ice cream served with this hot fudge for dessert, and happily they actually swooned over it.  I loved it.

The following recipe makes about a quart of hot fudge sauce.  Just halve all of the ingredients to make half the amount of hot fudge.(info in parentheses will give half)

  • 1 1/2 cups granulated sugar (3/4 cup)
  • 1 cup half and half (1/2 cup) – or mix heavy cream with whole milk as a substitute
  • 8 oz. unsweetened chocolate (I use Baker’s or Nestle’s squares) (4 oz.)
  • 4 tablespoons light corn syrup (2 tbsp.)
  • 2 tablespoons unsalted butter or margarine (1 tbsp.)
  • 3/4 teaspoon kosher salt(heavy 1/4 teasp.)
  • 1/8 teaspoon pure vanilla extract

Note:  If I have semisweet chocolate chips on hand I throw about a handful in- about 2 oz. for the full recipe, and about 1 oz.- a handful for half the recipe.

In 2 quart saucepan, melt butter over tiny flame.  When butter is about three quarters melted, add the squares of chocolate.  Move the chocolate around as it melts to prevent burning.  (You may do this in a double boiler, but I don’t.)

Whisk in the sugar, the corn syrup, the half and half, and the salt.  Continue to whisk over low heat for a few minutes until  all the sugar has dissolved and the mixture just starts to thicken. This will take less than 5 min.   Take off the heat, and whisk in the vanilla.  Pour into a bowl and serve warm or refrigerate and heat up in microwave on low power level.

Notes:  I always make this one or two days in advance and store in a one quart plastic container.  When I am ready to serve it, I spoon as much as I need into into a microwave safe bowl, and heat it on a low power level until it just starts to bubble.  I stir it a few times during the heating process.  I serve it in the same bowl I heated it in.