Hot Fudge Topping
It’s officially ice cream season—woot! If you like your ice cream with a generous serving of decadent hot fudge on top, look no further.
Now, no judgment here if you buy your hot fudge topping from the supermarket. I just want to convince you that making your own is pretty easy and made with real ingredients that you probably have in your fridge and pantry (if you bake at all and like chocolate!). Compare the ingredients in the recipe below to the ingredients listed on a jar of Mrs. Richardson’s Hot Fudge Topping:
Ingredients from the label: high fructose corn syrup, corn syrup hydrogenated coconut oil, water, sugar, non-fat dry milk, cocoa (processed with alkali), food starch modified, salt, disodium phosphate, preservatives (potassium sorbate, sodium benzoate), vanillin (an artificial flavor), lecithin, contains milk soy.
Hope I’ve convinced you to try this easy, decadently rich and thick hot fudge topping!
Hot Fudge Topping
Ingredients
- 1 1/4 cups sugar
- 2/3 cup whole milk
- 1/4 tsp. salt
- 1/3 cup (1 oz.) unsweetened cocoa powder, sifted
- 3 oz. unsweetened chocolate, chopped fine (I prefer Ghirardelli)
- 4 tbl. chilled unsalted butter, cut into 8 pieces
- 1 tsp. vanilla extract
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Directions
Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave—do not let it exceed 110 degrees. Stir every 10 seconds, until just warmed and pourable.)
Source: Recipe from America’s Test Kitchen