Easy hot fudge sauce

    (134)
    20 min

    This fudgy chocolate sauce is made with dark chocolate, caster sugar, salt, butter, double cream and vanilla. Delicious poured over brownies with a scoop of vanilla ice cream.


    1 person made this

    Ingredients
    Serves: 8 

    • 120g dark chocolate, broken up
    • 200g caster sugar
    • 1/8 teaspoon salt
    • 1 tablespoon butter
    • 250ml double cream
    • 1/2 teaspoon vanilla extract

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in fridge.

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    Reviews & ratings
    Average global rating:
    (134)

    Reviews in English (119)

    by
    151

    I made this the first time using exactly what the recipe called for and it was incredible but the 83 grams of fat (in the entire recipe) bothered me. I tried it again and used fat free half and half and it was again, incredible. I honestly could not even tell it was made without the cream. (I used about 3/4 cup of half and half instead of the full cup since it is thinner than cream.) My hubby said it was better than anything you can buy from the store. The fat is incredibly low with only that from the butter. Try it with the FF half and half--you might be surprised! Thanks for the great recipe!  -  07 Apr 2008  (Review from Allrecipes US | Canada)

    by
    61

    Satiny, shiny, chocolate-y, smooth, rich and delicious...but could be thicker. Next time I'll either cook and stir till good and thick, or add less cream.  -  18 Feb 2008  (Review from Allrecipes US | Canada)

    by
    55

    This is the best fudge sauce I've ever tasted; husband and sons agree with me!! I didn't have any unsweetened chocolate squares on hand so I mixed 12 tablespoons of premium unsweetened cocoa powder with four tablespoons of canola oil and then prepared the rest of the recipe as written. Outstanding!! Never again will there be store-bought chocolate sauce in this house. I can't wait to try this with ice cream cakes and as a topping for brownies. My search for a truly delicious, rich chocolate sauce is now over. Thank you for sharing this recipe!  -  16 Jul 2006  (Review from Allrecipes US | Canada)

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