Rich and fudgy, this luxurious hot fudge sauce adds deep dark chocolate flavor to ice cream sundaes. Easy to make, you'll use this fudge topping to elevate a scoop of ice cream to celebration status!
Combine the heavy cream, golden syrup, brown sugar, dark chocolate cocoa powder, butter, and salt in a small saucepan over medium heat. Bring to a simmer, stirring until the mixture is smooth.
Cook on low, stirring, for 3 to 5 minutes more.
Remove from heat and add the chocolate wafers or chopped chocolate, stirring until melted. Add in the vanilla and stir it again. It's ready!
Pour the hot fudge into a jar (like a pint mason jar), and allow to cool for 15 to 20 minutes. The sauce will thicken as it cools. Serve warm over ice cream.
Storage Instructions: Hot fudge sauce can be stored in the refrigerator for 2 to 3 weeks, and frozen for longer term storage. Just thaw completely before reheating.
Reheating Instructions: You can reheat the topping uncovered in the jar using short bursts in the microwave (10 to 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.
Recipe Notes
The darker the chocolate, the richer the taste this hot fudge sauce will be - 60 to 72% works best. You can substitute 1 cup chocolate chips for the chopped chocolate if you’d like. Also, you can use regular cocoa powder for the dark cocoa powder. The hot fudge sauce just won’t be quite as intense.Hot Fudge VariationsWho says you have to make the same ol' Hot Fudge Sauce? Here are some ideas to jazz up your ice cream sundaes:
Play with flavoring extracts! Substitute ¼ teaspoon of mint extract, almond extract, or Fiori di Silicia (an orange-vanilla extract) in place of the vanilla extract.
Add a few flakes of sea salt, some cinnamon, or instant espresso during the cooking process.
Stir in a couple tablespoons of peanut butter at the end once the chocolate has melted.
Spike the sauce with 2 tablespoons of bourbon or rum. Add the spirit in at the start of cooking to cook off the alcohol, or add at the end for a happy (but not kid-friendly) version.