Killer Hot Fudge Sauce

Killer Hot Fudge Sauce

Killer Hot Fudge Sauce!

This is a recipe for Killer Hot Fudge Sauce that is easy, peasy to make. The trick is you must, Must use good Chocolate! 

OMG, I use this Killer Hot Fudge Sauce over my Texas Vanilla Ice Cream Pecan Balls.

Add it to an ice cream shake or topping for pound cake!

Put this Killer Hot Fudge Sauce in Mason Jars, tie a bow around it, and give as a gift! Your friends will be smiling ear to ear…I guarantee!

Makes 2- 12 oz Mason Jars

[ingredients title=”Equipment”]

  • 1  Medium/large mixing bowl
  • 3 Qt. Heavy sauce pan
  • Chef Knife
  • Measuring cups and spoons
  • Whisk
  • Rubber Spatula
  • 2 -12 oz. Mason Jars

[ingredients title=”Ingredients”]

  • 1              Stick Butter, unsalted 
  • 1 1/3 C    Sugar *
  • 1 C          Light Corn Syrup
  • 2 C          Heavy Cream
  • 1 t            Sea Salt
  • 2/3 C      Whole Milk
  • 1/4 C       Cocoa Powder (Scharffen Berger or Girardelli) *
  • 2 T + 1 t  Water
  • 2 T          Brewed Coffee, Kahlua, or Rum *
  • 1 t            Vanilla Extract 
  • 8 oz         Dark Chocolate 70-80%, chopped (Lindt, Scharffen Berger, or Girardelli) *


Chef Gerrie’s Notes *

* Dark Chocolate 70-80% is the trick that gives this rich dark fudge sauce it’s outstanding flavor. And using good chocolate and cocoa is essential. I am not the Chocolate Police Here! If Hersey’s semi-sweet is what you have…use it, but cut the sugar to 1 Cup!

* Brewed Coffee, Kahlua or Rum is just a little something extra…if you favor other liquor…by all means use it.

[directions title=”Directions”]

  1. In a medium/large bowl, whisk together the cocoa powder, 2 T water, coffee/Kahlua/rum and vanilla into a thin paste.
  2. Chop the chocolate into small pieces and add to that bowl.(above).
  3. Combine the dairy mixture – butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan.
  4. Heat over medium heat until it comes to a boil.
  5. When the dairy mixture comes to a boil, regulate the heat so it maintains a slow boil but doesn’t boil over.
  6. Stir the dairy mixture frequently and continue a “lazy” boil until it reaches a caramel color, about 20-30 minutes. You don’t want the color to be dark…Think Kraft Caramels…
  7. Pour over the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth, no lumps.
  8. Store in mason jars in the fridge.
  9. The hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. 


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