Homemade Hot Fudge Sauce

Ingredients

⅔ cup (158 ml) heavy cream – ½ cup (156 g) Lyle’s Golden Syrup, or light corn syrup⅓ cup (71 g) dark brown sugar – ¼ cup (21 g) Dutch-processed cocoa powder – ¼ teaspoon sea salt – 6 ounces bittersweet chocolate, chopped, divided in half⅔ cup (158 ml) heavy cream – ½ cup (156 g) Lyle’s Golden Syrup, or light corn syrup⅓ cup (71 g) dark brown sugar – ¼ cup (21 g) Dutch-processed cocoa powder – ¼ teaspoon sea salt – 6 ounces bittersweet chocolate, chopped, divided in half

In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.  

Instructions

Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally. 

Instructions

Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. 

Instructions

Let cool for 20 to 30 minutes before using (it will thicken as it cools).  

Instructions

Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick 

Instructions

Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth.  

Instructions