Homemade Old Fashioned Hot Fudge Sauce
This is a basic ice cream parlor hot fudge sauce. It is perfect on its own, but can be modified with any flavor you choose, such as rum, brandy, orange liquor, raspberry liquor or with chile pepper.
Servings 12 people
Ingredients
- 8 oz chocolate, unsweetened and chopped
- 1 cup sugar
- 1 cup corn syrup, light
- 8 tbsp butter, unsalted salted or sweet cream butter can be substituted, just omit the salt at the end
- 1 tbsp vanilla, extract pure
- 1 tsp cinnamon, ground (optional) mexican or Vietnamese Cinnamon
- 1/4 tsp salt, kosher
- 1 cup water
Instructions
- Add all of the ingredients to a medium size saucepan over medium high heat and bring to a boil. Cook, while stirring constantly with a metal whisk until the sauce comes together and is shiny and smooth. Reduce heat and keep warm. The sauce is ready to use.
- You can save the leftovers by letting the sauce cool completely and storing in an airtight container. To warm up, microwave or heat in a small pan while stirring. Serve immediately.
Notes
For best results let the hot fudge actually cool down a little from off the stove. Traditionally served warm in old fashioned ice cream shops so it would not melt the ice cream too quickly. This sauce can be used on Bundt cakes, cupcakes and with brownies. It has a more limited use than most other recipes I've published, but I thought it would be good to get a baseline for hot fudge sauce. While this sauce is very delicious, I will publish more modern versions in the future.