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….
- Break-ups
- The apocalypse
- Moving house (it’s so stressful)
- Birthdays
- Half-birthdays
- When you can’t remember where you parked your car
- Easter
- 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.
xx Sarah.
- 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.
Ummmm, how do I get my hands on some of this right now?! I should be going to the gym afterwork, but instead I want to sit on the couch and eat this… all of it!
I want this for breakfast right now!
You have created the perfect chocolate fudge sauce! Take your rightful place on the trhone of chocolate goddesses and let us mere mortals grovel at your feet!
Love seeing you in these photos! And love that list. Hot Fudge ALL DAY EVERY DAY! XO
YESSSS. Everything you said about fudge — it’s that little bit of goo that solidifies when it hits the cold that makes it AMAZING. Thanks for sharing this!
Bahaha I LOVE the fudge list. Yes please to gallons of this fudge!!!
Ok, so I’ve never made a TRUE hot fudge before, I just go the lazy route and melted some chocolate with cream and call it a day. This is absolutely something I need to try asap!
I just moved house – I need this right now!
How cute are you in there with your recipes?! Also – I’ll need to bookmark this one.
GORGEOUUUUS hot fudge!! so chocolatey!
hahah this post cracked me up! When I opened my email I was thinking to myself “when ISN’t there a good time for hot fudge??”
Is glucose syrup Aussie for simple syrup (equal parts water and sugar boiled together)? Or is it something else?
Hi Jeanne, it’s something else! If you can’t get hold of glucose syrup, then the closest US equivalent would be corn syrup.
Cheers,
Sarah
Moved halfway across the country this weekend, and while it wasn’t hot fudge, some pudding in the cab of the moving truck made everything better. Can’t move without chocolate and cream in one form or another.
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You don’t look pink to me! just normal human coloured. This would definitely be great on those waffles you posted the other day. I tried that recipe and it turned out great, and so easy too!
Marry Me!
That looks amazing! I’ll admit I was a little nervous when I saw “when to use it”…as if you would make some claims of exclusivity… haha :) The recipe reminds me of the Momofuku Milk Bar recipe, with all that glucose–it works really well, so I’m sure this one is great too :D
Just made the sauce. AWESOME, especially with the toasted marshmallows! Thanks!
Yaaaay! My pleasure Leslie!
It’s totally not weird that I kind of want to lick my computer screen right now, right? Because this fudge looks damn good… and I’ll go ahead and say that I think it would be perfect for basically ANY time and any place…
tHE PIcs have tempted me to make this now!! how long do u think it will stay well in the fridge ? i wanna make a big batch at have it at hand :)
Hi Noshi – in a covered jar or container, this should keep well for about a week in the fridge!
oh ok thanks! i made this last night and it definitely is the BEST fudge sauce ever. ive tried a lot but this one is sooooo soooo good. thanks again
Love your reasons for using it!