This is my recipe for the BEST hot fudge. Now, that’s my opinion, and I have very specific hot fudge requirements. Firstly, no ganache. There is a time and a place for that thick, rich, unguent, but on my Sundae it ain’t.
Secondly, the texture. Perfect hot fudge should be glossy, silky, and smooth, with just a hint of goo and chew to it. And finally, it should taste of pure, deliciously dark chocolate, with just the right amount of bitterness. And I mean juuuuuuust the right amount. We’re balancing on a knife-edge here.
People of the internet, I believe I have cracked the fudge-formula. I have come up with a recipe that walks that deliciously sticky line and reaches the other side, triumphant. And on the other side is my mouth.
Now, let’s talk about when we should bust out this fudge….
- The apocalypse
- Moving house (it’s so stressful)
- When you can’t remember where you parked your car
- When you realise how pink you look in these photos
- As a reward for finishing your sandwich
- Queen’s jubilees
- When you remember that hot fudge exists
- During exam periods
- During your period
- Anytime two or more people arrive at your house for dinner
- Anytime you have dinner
- Literally any time
Sundae’s ya’ll! I’m all about them. And this hot fudge is the key to a solid sundae. In the picture the one I chose to very happily tuck into also contained toasted marshmallows, pecans and sea salt – which I highly recommend.
And now that you know all the many times in life when hot fudge is useful, you can find the recipe below! Ohh, and MONDAYS! I forgot to mention that Mondays are a prime time for fudge too. Happy Monday.
- 2 tbsp cocoa powder
- 1 tbsp caster sugar
- ¼ cup glucose syrup
- ¼ cup heavy cream
- 3oz (75g) dark chocolate - 70% cocoa solids
- Sift the cocoa into a small saucepan and add the sugar, glucose and cream.
- Place over a medium heat and stir until everything is steaming hot.
- Remove from the heat and add the chocolate. Leave to sit for a minute, before stirring everything gently together in a smooth, glossy sauce.
- Serve warm or at room temperature.
- Store in the fridge.