![Image may contain Food Creme Dessert Cream Confectionery and Sweets](https://assets.epicurious.com/photos/640b1ac40745c5b82f056c82/1:1/w_2560%2Cc_limit/bas-best-hot-fudge.jpg)
Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part ofBA's Best, a collection of our essential recipes.
Ingredients
Makes about 2 cups
Special Equipment
Step 1
Cook cream, brown sugar, brown rice syrup, butter, and ¼ cup water in a medium heavy saucepan over medium heat, stirring to dissolve sugar. Increase heat to medium-high and bring mixture to a boil. Fit saucepan with thermometer and cook, swirling pan occasionally (do not stir), until thermometer registers 220°, 6–8 minutes.
Step 2
Remove from heat and remove thermometer from saucepan. Add chocolate and stir until chocolate is melted and mixture is smooth. Bring to a boil over medium-high heat and cook, stirring and scraping down sides and bottom of saucepan with a heatproof rubber spatula to prevent scorching, until thickened and bubbling rapidly, about 1 minute. Remove from heat and whisk in cocoa powder, vanilla, and salt until smooth.
Step 3
Strain sauce through a fine-mesh sieve into a heatproof bowl—it will look oily and separated at this point, but don’t worry! Vigorously whisk 2 Tbsp. water into sauce to emulsify it; whisk until smooth and glossy. Whisk in more water a tablespoonful at a time until sauce is pourable but still thick.
Step 4
Do Ahead:Hot fudge can be made 2 weeks ahead. Cover and chill. Before serving, gently warm in microwave, stirring every 20 seconds, or in a heatproof bowl set over a saucepan of barely simmering water, adding water to thin if needed.
Nutrition Per Serving
Leave a Review
Reviews (1)
Back to Top这在去年20倍!Never disappoints. Not too sweet with just enough salt. My mom, aunt, and grandma have me on a schedule of getting them some jars hahaha. Claire has done it again!
Talia
Los Angeles, CA
7/2/2023