Executive Editor Kat Craddock’s easy homemade hot fudge is leaps and bounds better than the packaged stuff. Be sure it’s warm and completely smooth before drizzling atop ice cream.
Featured in: “The Best Chocolate In Africa.”
- 2 cups heavy cream
- ¼ cups light corn syrup
- 2 tbsp. plus 2 tsp. light brown sugar
- 8 oz. bittersweet chocolate (not chips), finely chopped
- ½ tsp. kosher salt
- To a pot set over medium heat, add the cream, corn syrup, and brown sugar and cook, whisking occasionally, until the sugar is dissolved and the liquid begins to boil, 5–10 minutes. Add the chocolate and salt and cook, whisking continuously, until the chocolate is melted and the mixture begins to boil again, about 3 minutes. Serve immediately, or pour into an airtight jar and refrigerate until ready to use. (Hot fudge will keep for 2 weeks in the refrigerator; reheat it uncovered in the microwave, stirring every 15 seconds, until pourable and hot, 1–2 minutes.)