Ingredients:

  • 4 Tablespoons (56 g) Unsalted Butter, cut into cubes
  • ¾ cup (150 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar, packed
  • ½ cup (60 g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • ¼ teaspoon Fine Sea Salt
  • ½ cup (120 ml) Heavy Cream
  • 2 Tablespoons (30 ml) Light Corn Syrup
  • 4 ounces (115 g) Good Quality Dark Chocolate (60–70% cacao), finely chopped
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Whisk the granulated sugar, brown sugar, cocoa powder, and salt in a medium, heavy-bottomed saucepan to break up any lumps.
  2. Add the cubed butter, heavy cream, and light corn syrup to the saucepan.
  3. Place the saucepan over medium heat. Whisk continuously until the butter is completely melted and the mixture is uniform.
  4. Continue cooking, stirring frequently, until the sauce comes to a rolling boil (bubbles erupt vigorously across the surface).
  5. Once boiling, reduce the heat immediately to low to maintain a gentle simmer. Cook for precisely 5 minutes, stirring occasionally. This simmering time is crucial for achieving the desired thick texture.
  6. After 5 minutes, remove the saucepan completely from the heat source.
  7. Immediately add the finely chopped dark chocolate and the vanilla extract.
  8. Let the mixture sit undisturbed for 60 seconds to allow the residual heat to melt the chocolate. Then, whisk vigorously until the chocolate is fully incorporated, melted, and the sauce is perfectly smooth and glossy.
  9. Check consistency. If the Hot Fudge Sauce appears too thick for pouring, stir in one tablespoon of hot water or milk until the desired consistency is achieved.
  10. Serve immediately while hot, or transfer to an airtight jar for later storage.