Homemade Hot Fudge Sauce

Name: Homemade Hot Fudge Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 4 ounces (113g) semi-sweet chocolate, chopped (see Note); 6 Tablespoons (75g) granulated sugar; 1/2 cup (120ml) heavy cream (cold or room temperature); 1/4 cup (80g) light corn syrup; 3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder; 1/8 teaspoon salt; 2 Tablespoons (28g) unsalted butter, softened to room temperature; 1 teaspoon pure vanilla extract

Homemade hot fudge sauce comes together in just 5 minutes on the stove, and you can use it on any and all of your ice cream confections, from ice cream cake to brownie sundaes... or serve it as a dip for fruit... or simply savor a spoonful of it all on its own!

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Bahan-bahan

1 porsi

4 ounces (113g) semi-sweet chocolate, chopped (see Note)
6 Tablespoons (75g) granulated sugar
1/2 cup (120ml) heavy cream (cold or room temperature)
1/4 cup (80g) light corn syrup
3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder
1/8 teaspoon salt
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract

Langkah-langkah

In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220°F (104°C). (If you don’t have a thermometer, 3 minutes is usually the amount of time.)
Immediately remove from heat and stir in the butter and vanilla extract until combined.
You can use the sauce immediately for ice cream or other desserts. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.

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