A recipe for homemade, super-chocolatey Hot Fudge. Thick as molten lava. Couldn’t be more delicious.
Hot Fudge
Course: DessertCuisine: American2/3
cup15
minutes35
minutesWhen prepping, measure the chocolate, cocoa, and water directly into the saucepan. Measure the butter and syrup into a measuring cup together, and the sugar and salt in a bowl together.
Ingredients
1.5 oz. bittersweet chocolate (70%)
0.5 oz. (2 Tbs) Dutch-processed cocoa
2.75 oz. (1/3 cup) water
1.5 oz. (3 Tbs) butter
1.5 oz. (2 Tbs) corn syrup
2.25 oz. (1/3 cup) sugar
Pinch of salt
½ tsp vanilla
Directions
- In a small heavy saucepan (ideally nonstick) over medium heat (setting 4), melt the chocolate and cocoa with the water, stirring constantly. Add the butter, sugar, corn syrup, and salt. Simmer, stirring until the sugar has completely melted. Stop stirring and reduce heat so that the mixture is at a moderate boil (setting 2). Let boil until the mixture thickens and reduces to just under ⅔ cup, 5 to 10 minutes (see notes). Swirl the mixture in the pan occasionally but do not stir.
- Cool slightly and add the vanilla. Keep warm or reheat in the microwave, stirring gently.
Notes
- Substitutions: extra dark chocolate (as high as 85%) for the bittersweet, without any adjustment to the sugar amount.
- ⅔ cup: butter a heatproof glass cup before measuring. Once you pour the hot fudge into the cup, you have to stir it down until there are no bubbles. Otherwise you’ll get a wildly inflated measure. Reduced to ⅔ cup, it will be very thick. You don’t have to have it this thick. You can reduce it less if you prefer a runnier sauce.
Social Learning
As an alternative, use a 4-cup heat-proof glass measure or bowl to cook the hot fudge in the microwave instead of on the stovetop.
Chocolate Percentages
If your chocolate bar (or chips) lists a percentage, the higher the percentage, the more bitter the chocolate. The lower, the sweeter. Milk chocolate may be in the 10-40% range. Anything over 50% might be considered dark.
- 60-69% – Semi-sweet
- 70-85% – Bittersweet
- 86-99% – Extra dark. Often an acquired taste.
- 100% – Unsweetened. Used in cooking or baking.
So, if you can’t find the 70% I recommend for this recipe, use what you can find, and make modest adjustments to the sugar, as you see fit. The 70% with the amount of sugar I’ve recommended makes a pretty dark fudge sauce that’s not quite as sweet as store-bought, and more chocolatey.
The Backstory
This recipe comes from “The Cake Bible.” See the reference for it in the fine print, below. I’ve made some adjustments. If you’re curious about the original recipe, or if you want to see some absolutely stellar cake recipes, then you definitely check out the book. I highly recommend it. It’s not for the feint of heart. Instead, it’s for someone who loves to bake super-high-quality, from-scratch cakes. By the way, It’s also jam-packed full of all the tips and tricks that will get you in the major leagues of home baking.
Hot Fudge
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thank you, ⌘+C. References: Beranbaum, Rose Levy. “Hot Fudge” in The Cake Bible. (William Morrow, New York, 1988) p. 88. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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