Rich, chewy, chocolatey hot fudge sauce! I have memories of my mom making something very similar, as it cools it actually starts to become “fudge” on the ice cream creating a chewy, chocolatey, hot fudge sundae. The recipe is inspired from a recipe from my Great Aunt Vi. I keep finding and losing that recipe, but this one is pretty darn close, I’ve written to her once again asking for it, sorry Aunt Vi!
Rich & Chewy Hot Fudge Sauce
I found this recipe on The Merchant Baker and just tweaked it slightly, it’s the closest thing to my Great Aunt Vi’s.
This sauce is legendary in my family, well for me at least. In fact on our honeymoon, in Banff, Canada, in the middle of November, with sub-zero temps, what was I craving? Yep, you guessed it an amazing Hot Fudge Sundae. Oh there were ice cream shops around, but none of them had the real, true hot fudge; in most cases it was that runny, thin chocolate sauce, it wasn’t even hot for crying out loud! I thought I’d go home with out truly enjoying a real, hot fudge sundae. But alas, on our last night in Canada, we went to a small steak house in Calgary, when our waiter asked if we would like dessert, my sweet husband of 12 days asked if by chance they had a hot fudge sundae? Our waiter told us that they didn’t have one on the menu, but the chef had prepared an amazing rich, fudgey sauce for another dessert that evening and they did indeed have vanilla ice cream, would we like to try it? It was the BEST hot fudge sundae I’ve ever had, in November, in Canada! This is just like that sauce!
Chewy Hot Fudge Sauce
Start by chopping up your chocolate (use a good quality chocolate) into fine pieces, some small chunks is fine. Get all of your other ingredients ready as this will all come together quickly.
Get out a small heavy bottomed saucepan, it’s important to use a heavy pan so that you don’t burn your ingredients.
Place your cubed butter, chocolate and corn syrup (I normally don’t like to use corn syrup, but there isn’t much, you might be able to substitute honey, some day I will give it a try).
Stir constantly over medium-low heat until it’s fully melted and combined.
Pour the cream into the chocolate mixture.
Pour the sugar into the center of the pot and carefully stir trying not to get the sugar on the sides of the pan, this will minimize sugar crystals sticking to the side of the pan. Stir until sugar is dissolved.
Once the sugar as dissolved, stop stirring and increase heat to medium. Bring the mixture to a boil. DO NOT STIR.
Allow to boil for 7-8 minutes until thickened.
Remove from heat and stir in the vanilla…
Stir well to combine.
Serve hot, over ice cream and enjoy the thick, rich, chewy, fudge-y goodness.
If not using immediately, cool completely before storing in the refrigerator.
Store in an airtight jar.
When you are ready to use it, scoop desired amount out and place in microwave safe jar, heating for 20 seconds or until bubbly.
Look at how thick and fudgey it is!
This is amazing stuff, the moment it hits the ice cream it firms up into chocolate chewy fudge-i-ness!
Another sauce you might like is this Vanilla Bourbon Caramel Sauce.
- 2 oz unsweetened chocolate, finely chopped
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- ¾ cup heavy cream
- 1 cup sugar (I used natural cane sugar)
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- In a heavy-bottomed saucepan, melt the butter, chocolate and corn syrup.
- Stir over medium-low heat until chocolate, butter and corn syrup are combined and smooth.
- Add the cream, then pour the sugar in the middle of the pan trying to avoid the sides.
- Stir carefully, trying to keep the sugar from the edges of the pan.
- Stir until the sugar is dissolved.
- Once the sugar is dissolved, give it a final stir and then stop stirring and increase the heat to medium.
- Bring the mixture to a boil | DO NOT STIR!
- Allow to boil for about 7-8 minutes until thick and smooth.
- Remove from heart and stir in the vanilla and the salt.
- Serve hot over ice cream.
- If saving, allow to cool completely before jarring and refrigerating.