This recipe appears in:Understanding Chocolate Basics: Bean-to-Bar Tutorial with Jacques Torres
Note: Please welcome our new chocolate blogger Liz Gutman. She co-owns the Brooklyn-based candy business Liddabit Sweets. No big surprises, this lady spends a lot of time around chocolate (and a lot of time eating it). When deciding topics for her first post here, she thought, hey it's cold out, why not hot fudge? Mmm, good choice, Liz. —The Mgmt.
Even though I'm a confectioner, I can't claim oodles of experience making hot fudge sauce, but it's relatively straightforward. You just need cream to keep it flowing, light corn syrup for body and shininess without making it too sweet (that's where the brown sugar comes in), cocoa powder for the rich fudgy taste, and regular chocolate to smooth out the cocoa.
The end result is much more interesting than something you'd buy at the grocery store. This is hot fudge with character—but one that also retains the mouth-coating ooey-gooeyness you're craving with that there bowl of ice cream.
As with every recipe, the quality of the ingredients dictates the quality of the end product (so choose wisely, grasshoppa). Simple, versatile, and richly decadent, this recipe is fairly difficult to mess up. Feel free to play around with the ratios and kinds of chocolate. My version mixes milk and semi-sweet chocolates, but if you prefer a darker, super-rich hot fudge, simply use six ounces of semi- or bittersweet chocolate instead.
I'd love to try this with all milk chocolate and a few tablespoons of malted milk powder—but that's for another time. And the best part about hot fudge sauce? There's always another time.
Hot Fudge Sauce
About the author: Liz Gutman co-owns the Brooklyn-based candy business Liddabit Sweets, which means she spends a lot of time around chocolate (and a lot of time eating it). She moved to New York in 2001 to go to, wait for it, acting school. But when the acting life wasn't for her, she wound up in the French Culinary Institute's pastry program while working at Roni-Sue's Chocolates in Manhattan's Lower East Side. She befriended Jen King, aka the other half of Liddabit, at FCI and founded Liddabit in May of 2009.
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened Dutch-process cocoa powder*
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table or sea salt)
- 3 ounces good quality semi-sweet chocolate, finely chopped
- 3 oz good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Bring the cream, corn syrup, sugar, cocoa, salt, and semi-sweet chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring with a spoon or spatula, until the chocolate is melted.
Reduce the heat and cook at a low boil, stirring occasionally, for 5 minutes; then remove it from the heat. Add the butter, vanilla, and milk chocolate and stir until smooth. Cool sauce to warm and serve over ice cream, sorbet, or pretty much anything you want.
Note: This sauce can be made one week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.