Hot fudge is the king of ice cream toppings, and this homemade version is such a snap that you'll never need to buy it in the jar again.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook . Follow Yvonne on Twitter.
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- Yield:makes about 1 1/2 cups
- Active time: 10 minutes
- Total time:15 minutes
- 6 ounces bittersweet chocolate, finely chopped
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/4 cup (3/4 ounce) cocoa powder
- 2 tablespoons unsalted butter
- Pinch salt
- 1 teaspoon pure vanilla extract
In medium saucepan, stir all ingredients (except vanilla) together over medium low heat until combined and melted. Increase heat to medium and bring to a low boil, stirring frequently. Continue to cook for 3 minutes, stirring frequently.
Stir in vanilla off-heat. Cool slightly (to about 140°F) before serving.