Dig in to this luxurious Dark Chocolate Hot Fudge sauce that begs for vanilla ice cream and a special celebration (or any day that needs improvement)
Today is my Daddy’s birthday. And while he’s on one end of the continent, and I’m on the other, I’m definitely going to help him celebrate by having one of his favorite desserts…a hot fudge sundae with a candle in it. In the interest of fire safety, I’ll blow it out for him instead of waiting around to see if he comes over to do it himself…he is 2600 miles away, after all.
Making homemade hot fudge
Oh sure, I can go out and buy some jarred chocolate fudge topping, but remember it’s me we’re talking about, Miss I-don’t-want-preservatives-in-my-food-thank-you-very-much (or is that Mrs.?).
I want a sauce that’s a thick and rich dark chocolate, not cloyingly sweet or plastic-y. Something that clings to my spoon as it slowly melts the ice cream beneath.
In short, I want an over the top dark chocolate hot fudge sauce. It can be done.
Luckily, I have the interweb to turn to, and Smitten Kitchen, one of my favorite food blogs, didn’t let me down. I adapted her recipe for best hot fudge sauce to add that intense dark chocolate punch I wanted by using 72% cacao dark chocolate, Lyle’s Golden Syrup (left from when I made Sticky Toffee Pudding), and dark chocolate cocoa powder.
What you need
Here are some notes about my ingredient choices...
- Dark brown sugar: The molasses in the sugar adds an undertone to the chocolate
- Dark chocolate cocoa powder: I prefer dark chocolate, but regular cocoa powder will work as well
- Dark chocolate: I use a 60-72% dark chocolate. You can use semi-sweet if you'd prefer
(whoa, that’s a lot of darkness!).
This is good stuff, folks. Off to the stove, pronto!
How to make a good hot fudge sauce
It's incredible how easy this recipe is to make...you're mixing and heating up what's basically hot chocolate, then adding in chopped chocolate and vanilla. Stir, stir, stir, and you have the best hot fudge out there.
Put it on your ice cream sundae
This sauce is a truly luxurious dark chocolate hot fudge that begs for vanilla ice cream and a special celebration (or even a Monday that needs improvement).
Grab the ice cream, or maybe ditch the ice cream and just grab a spoon, and dig in. Me, I’ll be lifting my hot-fudge-and-ice-cream-covered-spoon in salute to the best father there is. Happy Birthday, Daddy!
Slainté! L’chaim! Cheers!
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
- Mini Skillet Hot Fudge Pudding Cake
- One-Bowl Chocolate Cupcakes - no eggs needed
- Dark Chocolate Hot Fudge
- Dark Chocolate Whisky Fudge
- Easy Dark Chocolate Truffles
- The Best Dark Chocolate Pudding - no eggs needed
- Dark Chocolate Buttercream Frosting
- Dark Chocolate Bourbon Brownies
- The Best Triple Chocolate Brownies
- Whiskey Marshmallow Topped Brownies
- Quick Mini Chocolate Raspberry Jam Tarts
- Easy Kahlua Chocolate Fudge
- Dairy-Free Chocolate Mousse
- Black Bottom Maple Bourbon Pecan Pie
- Port Wine Chocolate Cake
- Chocolate Ganache - can be used as a truffle base or a frosting, this is an easy and versatile two-ingredient recipe to have in your repertoire!
- White Chocolate Marshmallow Pecan Fudge - ok, this is white chocolate, but you can use whatever chocolate you'd like!
Dark Chocolate Hot Fudge
- small saucepan
- 2 Tbsp butter, unsalted or salted (1 oz, 30g)
- ⅔ cup heavy cream, (6-1/2 oz, 155g)
- ½ cup Lyle’s Golden Syrup, light corn syrup, or honey (6 oz, 170g)
- ¼ cup dark brown sugar, packed (1-3/4 oz, 50g)
- ¼ cup dark chocolate cocoa powder, (3/4 oz, 20g)
- ¼ tsp kosher salt, if using unsalted butter
- 1 cup dark chocolate, chopped, 60-75% cacao works best (6 oz, 170g)
- ½ tsp vanilla extract
- Combine the butter, cream, syrup or honey, brown sugar, dark chocolate cocoa powder, and salt (if using unsalted butter) in a small saucepan over medium heat and bring to a simmer. Cook on low, stirring, for 3 to 5 more minutes after everything has melted.
- Remove from heat and stir in chopped chocolate, stirring until melted. Add the in vanilla and stir it again. It's ready!
- You can reheat the sauce in the jar using short bursts in the microwave (10-15 seconds on HIGH), stirring each time until warm (don’t overheat it or it will burn). Alternatively, place the jar in a steamer basket over an inch of simmering water. Stir until warmed.
- Pour leftovers into a jar (I like these jars) and refrigerate. Hot fudge sauce keeps chilled in the fridge for a month or two.