Hot Fudge Sauce

  • 115g unsweetened chocolate, chopped
  • 3 tablespoons unsalted butter, cubed
  • 70g powdered sugar
  • 120g packed dark brown sugar
  • 25g unsweetened cocoa powder
  • 3 tablespoons golden syrup
  • 1/2 teaspoon salt
  • 180ml heavy cream or crème fraîche
  • 1 teaspoon vanilla extract
  1. Melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.
  2. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds.
  3. Remove from heat and whisk in the melted chocolate.

Storage: The hot fudge sauce can be kept in the refrigerator for up to one week. Rewarm gently before serving. If the sauce has become too thick, it can be thinned with a bit of water or milk.


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