I love the shine and consistency of this sauce. As it boils, the water reduces and turns it into a lovely, thick rich sauce worthy of drizzling over many desserts. It is a little bitter, so I added 1/4 cup more corn syrup, 1 tsp. instant espresso powder, and an extra 1 tsp. vanilla. It would also be good with 1 Tbsp. Grand Marnier.
Hot Fudge Sauce
Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make a hot fudge sauce just like theirs. This recipe first appeared with the 2012 SAVEUR 100 item on Itgen's Ice Cream Parlour »
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Credit: Todd Coleman
INGREDIENTS
8 oz. chopped, unsweetened chocolate1 cup sugar
1 cup light corn syrup
8 tbsp. unsalted butter
1 tbsp. vanilla extract
¼ tsp. kosher salt
1⅓ cups water
INSTRUCTIONS
In a 2-qt. saucepan, combine all ingredients. Place over medium-high heat and bring to a boil. Cook, stirring constantly, until sauce thickens and becomes smooth and shiny, about 10 minutes. Let cool slightly before serving, or transfer to a glass jar with a lid and store in the refrigerator for up to 1 week. Before serving, reheat sauce in a saucepan over low heat or in a bowl in the microwave for about 30 seconds, as it will thicken when refrigerated.See the recipe for Wet Nuts »
See the recipe for Marshmallow Sauce »
Ratings & Reviews (2)
I made this with a friend for homemade holiday gifts. It never thickened up. What is the purpose of the water or what would be the agent that would thicken this up? We ended up having to add confectionary sugar and cornstarch to thicken it up. It is absolutely delicious but we almost lost a huge batch due to it not thickening.
Hot Fudge Sauce
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