Description
This smooth and velvety homemade hot fudge is made with real ingredients- no corn syrup or refined sugar needed! It comes together easily in less than 10 minutes for a more wholesome spin on a classic.
Ingredients
Units
Scale
- 4 oz semi-sweet chocolate, melted
- 1/2 cup unsweetened Dutch process cocoa powder
- 3/4 cup maple syrup
- 1/2 cup heavy cream
- Pinch salt (about 1/8 tsp)
- 1 tsp pure vanilla extract
- 1 tbsp butter
Instructions
- In a small saucepan over medium low heat, add the chocolate, stirring constantly until completely melted and smooth. Note: Chocolate can also be melted in the microwave. Microwave in 30 second intervals, stirring each time until completely melted.
- Add in the cocoa powder to the melted chocolate, whisking until combined. The mixture will be very thick- this is ok!
- Add in the heavy cream, maple syrup, and salt, whisking together until combined. Turn up the heat slightly and bring the mixture to a boil, boiling for 2 minutes. Make sure to stir constantly so the mixture doesn't burn.
- Remove from heat and add in the vanilla extract and butter, stirring until combined. The mixture should be smooth and glossy! The sauce will continue to thicken as it cools. Enjoy!
Notes
- Melting Chocolate: Be sure to use a pure chocolate baking bar (I used Baker’s brand) that will melt easily. Chocolate chips often contain stabilizers which prevent them from melting easily.
- Thickening Texture: This homemade hot fudge will thicken considerably as it cools. If it turns too stiff, just reheat it in the microwave or on the stovetop, adding a splash more of cream if needed to help loosen it up.
- Storage: Stored in a sealed jar in the fridge, homemade hot fudge lasts about 2 weeks. It can also be frozen for up to 2 months — just thaw in the fridge overnight and reheat before using.
- Cook Time: 5 minutes
- Category: Dessert Recipes
