Thick Hot Fudge Sauce

5 from 2 votes

Thick chocolatey hot fudge, what could be better? You'll enjoy this thick hot fudge recipe over ice cream, dip your potato chips in it or just eat it with a spoon if you want, I'm not telling so do as you please in the privacy of your own home, right?

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: Thick Hot Fudge Sauce

Servings: servings

Calories: 330kcal

Author: Wendi Spraker

Cost: $5

Equipment

1 2-3 quart sauce pan
1 rubber spatula
measuring cups and spoons
whisk

Ingredients

2 Cups heavy cream
4 tbs butter
½ cup light brown sugar
¾ cup granulated white sugar
¼ tsp kosher salt
1 ¼ cup unsweetened cocoa powder
1 tsp vanilla extract

Instructions

Over medium low heat, combine cream, butter, sugars and the salt in a 2-3 quart sauce pan. Stir frequently until melted.
Increase the heat slightly to medium and bring to a light simmer (not a boil, just a simmer, reduce the heat if the simmer becomes strong). Add the cocoa powder and whisk well and consistently until the sauce simmers again. Whisk and simmer for 1 minute and remove from the heat. In this final minute, the sauce should become shiny.
Add the vanilla and stir. Allow to cool slightly and serve.

Video

Notes

Be sure to use a liquid measure for the liquids and a dry measure for the dry ingredients. (not what I did in the video).
Keep the flame/heat on the stovetop at medium to medium low. Bring the cream, butter, sugar and salt to a simmer while stirring and allow it to simmer for about a minute.
A simmer is where the edges of the liquid at the pan are just barely bubbling with tiny bubbles. Do NOT allow the whole thing to come to a boil. Do not boil it. A boil is where large bubbles are coming from the center of the pan.
If it does boil, it will likely splash out and burn you AND will like burn to the pan.
To avoid boiling, if you feel it is getting too hot: turn the heat down more and slide the pan completely off of the heat if you need to. This helps to cool the pan more quickly.
Once you have simmered the mix for about a minute, Add the cocoa powder and whisk it well and keep whisking it. Cocoa powder is terrible to clump and this will help to remove the clumps.
After adding the cocoa powder, cut the heat to low and continue to whisk constantly. When sauce beings to simmer, continue to whisk and continue this until the sauce becomes glossy and thick.
Before adding the vanilla, remove the pan from the heat. Vanilla loses its flavor when added to simmering very hot liquids, so to get the most from the flavor, add it after removing from the heat.
Because this is so delicious, it's natural to try and make it in a hurry. The truth is that you can't hurry perfection and part of the secret of this recipe is the simmering. So, keep a steady hand, don't get too over excited and whisk away. You won't be sorry!

Nutrition