Hot Hot Fudge Sauce

A bowl of vanilla ice cream covered with the Hot Hot Fudge Sundae Sauce.

5 from 2 votes

This luxurious, midnight dark Hot Hot Fudge Sauce takes about 20 minutes from start to clean up. I upped the ante by adding a touch of coffee and cayenne pepper, two ingredients that always give a boost to chocolate.

Prep Time20

Total Time20

Course: Ice Cream

Cuisine: American

Keyword: Chocolate Sauce, Dessert Sauce, Hot Fudge Sauce

Servings: servings

Calories: 253kcal

Author: Helen S. Fletcher

Ingredients

1/2 cup heavy cream
1/4 cup Lyle's Golden Syrup or corn syrup
1/3 cup dark brown sugar (65 grams)
1/4 cup Dutch cocoa (22 grams)
5 ounces semisweet chocoalte (140 grams)
2 tablespoons unsalted butter (30 grams)
1/2 teaspoon instant coffee
1/8 teaspoon cayenne pepper
1 teaspoon vanilla extract

Instructions

Combine all but the vanilla in a 2 quart saucepan. Place over medium low heat and, stirring constantly, bring to a boil. Boil for 3 minutes.
Remove from the heat and stir in the vanilla. Cool to room temperature.
Store in the refrigerator for a couple of weeks.
To use: Microwave on half power just until pourable, stirring often. Use as desired.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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The most important thing is to keep the heat on low and keep stirring. There is a lot of chocolate and cocoa which can easily burn if left unattended. Be sure to stir into the edges of the pan.
Once everything is in liquid form, the heat can be raised to medium low to get it to boil.

Brown Sugar is used for depth of flavor. Granulated can be substituted in the same amount if desired.
Lyle's Golden Syrup from England has so much more flavor that corn syrup. It imparts a carmel flavor and is one of my favorite ingredients. It can often be found in shops that sell European ingredients and online. It comes in squeeze bottles or tins. Regular Corn syrup can be substituted.
Dutch Cocoa is preferred for the dark, rich flavor is brings. The cocoa helps thicken the sauce. It will not be it's typical really thick sauce without it. Natural cocoa can be subbed.
Heavy Cream is best. I've seen the recipes using condensed milk or evaporated milk but I encourage you to use heavy cream for the cleanest most chocolaty, fudgey taste. It makes all the difference.
Callebaut SemiSweet Callets #811 is my chocolate of choice. Although they look like chocolate chips they are pure chocolate.
Using McCormick's Imitation Vanilla Extract is perfect here. An expensive pure vanilla will be a waste due to the intensity of the final taste. For an in depth look at vanilla in all it's forms see my post The Making of Vanilla.

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