Is there anything better than a hot fudge sundae?
I spent a summer scooping ice cream at Haagen Daz in Paris, developing a scooping muscle in my right hand that I still have to this day. I wish I had a picture to share of the sexy little lace apron and black skirt I had to wear at our ice cream “cafe.” At the end of the night, we were allowed to have one free scoop that weighed exactly 37 grams. We literally had to weigh them, as if each tub of ice cream was filled with expensive truffles, but we had free rein over the toppings. I spent all day debating what flavor to get but always ended up with either French vanilla or Belgian chocolate, and always drizzled hot fudge on top.
You would think that I would have gotten sick and tired of ice cream after a summer of scooping but it is still an irresistible dessert. There’s something so perfect about that spoonful of hot and cold, eaten quickly to keep the temperatures distinct, before everything melts and blends together. Throw on a spoonful of malt powder for a little crunch, and I am in heaven.
Until recently, the hot fudge I drizzled on top of my ice cream was store bought. It was decadent enough to just have it in the house, and it never occurred to me to make my own. Turns out that homemade hot fudge sauce is easy to make, and way more delicious than what I had been buying at my local supermarket. I combined some local honey with some dark corn syrup to give it a distinctive sweetness. The sauce was a huge hit with the entire family: rich enough for me, but not too bitter for the kids.
This recipe will yield close to 4 cups of hot fudge sauce. You’ll want to share it with friends!
- 9 Ounces of semi-sweet chocolate
- 6 Tablespoons of Unsalted Butter
- 1⅓ Cups of Water
- ⅔ cups of Sugar
- 10 Tablespoons Dark Corn Syrup
- 2 Tablespoons of Honey
- Generous Pinch of Salt
- Melt the chocolate and butter in a double boiler or in the microwave. Stir it frequently to keep it from scorching.
- Heat the water in a large saucepan to boiling.
- Add the melted chocolate into the water. Fold in the sugar, corn syrup, salt, and honey. Mix with a heatproof spatula on medium heat until thoroughly blended.
- Continue to heat the mixture, stirring frequently, until it is boiling.
- Lower the heat to keep it at a low boil, keep boiling for 10 minutes.
- Remove from heat and let it cool for 20 to 30 minutes. Spoon into small or large jam jars. Refrigerate until ready to serve and you can warm it up in the microwave to drizzle over ice cream or even strawberries.