Store your homemade hot fudge for up to 1 month in an air-tight jar or container kept in the refrigerator.This isn’t enough espresso to make it taste like coffee instead, it pulls out the flavor of the chocolate. If you want to enhance the flavor notes of the chocolate, feel free to add 1/4 teaspoon of instant espresso powder along with the vanilla.Adding corn syrup helps prevent crystallization and gives hot fudge a glossy shine. The light corn syrup is optional, and not to be confused with high fructose corn syrup.A serving of hot fudge is equal to 1 Tablespoon. This recipe yields 28 ounces of hot fudge total.Cool a little so it isn’t scorching hot, and then serve warm.Remove from the heat and stir in the vanilla.Don’t overcook because it will thicken more as it cools. Once melted, turn the heat down to low and continue cooking until slightly thickened, about 3 minutes, stirring constantly. Add the butter, whisking until melted.Stir or whisk until smooth, about 1 minute. Add the sugar, cocoa, cream, corn syrup (if using), and salt to a medium saucepan over medium-low heat.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. This isn’t enough espresso to make it taste like coffee it simply pulls out the flavor of the chocolate. Adding corn syrup helps prevent crystallization and gives the sauce a glossy shine.ĪDDITIONS – If you want to enhance the flavor notes of the chocolate, feel free to add 1/4 teaspoon of instant espresso powder along with the vanilla. Ingredient Info and Substitution SuggestionsĬORN SYRUP – This ingredient is optional, and not to be confused with high fructose corn syrup. Get all measurements, ingredients, and instructions in the printable version at the end of this post. To make hot fudge you simply whisk the ingredients together in a saucepan and voila – you have a decadent topper for ice cream sundaes or for layering in Reese’s pie or ice cream cakes. To avoid this, it is advisable to let the sauce cool to room temperature before placing it in the refrigerator.This decadent, silky homemade hot fudge recipe comes together in only 10 minutes, perfect for topping sundaes or drizzling over desserts! Why this recipe worksĪ good hot fudge recipe should be rich, silky, and heavy on the chocolate flavor because this treat is certainly an indulgent one. Rapidly cooling the sauce can also lead to a grainy texture. One common error when making hot fudge sauce is over-cooking or overheating it, resulting in a grainy texture. Why Is My Homemade Hot Fudge Sauce Grainy? Hot fudge is usually thicker and richer, while chocolate sauce tends to be thinner.Īdditionally, chocolate sauce is composed of sugar and water or corn syrup, while hot fudge is made with more substantial ingredients such as condensed milk, cream, and/or butter. One of the main distinctions between hot fudge and chocolate sauce is their texture. What Is the Difference Between Chocolate Sauce and Fudge Sauce? Stir the sauce and heat it for an additional 10 seconds or for longer if needed. To reheat leftover hot fudge sauce, place the sauce in a microwave-safe bowl and heat for 30 seconds. This sauce can be stored in an airtight container with a sealable lid in the fridge for up to 1 month once completely cool. Pair this delicious hot fudge sauce with Marshmallow Ice Cream, Snickers Cake, and Air Fryer Churros.Ĭook Time: 5 minutes Why You’ll Love Old Fashioned Hot Fudge Sauceįrequently Asked Questions How Should I Store Old Fashioned Hot Fudge Sauce? It’s also a great way to avoid artificial ingredients or preservatives that often come with store-bought sauces. This Old Fashioned Hot Fudge Sauce is easy to make at home and can be customized to your own taste by using different types of chocolate chips. Why Is My Homemade Hot Fudge Sauce Grainy?.What Is the Difference Between Chocolate Sauce and Fudge Sauce?. ![]()
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