Today’s World’s Easiest Hot Fudge Sauce is life changing. No real cooking involved, just heating ingredients and then combining them. But boy oh boy is it ever delicious and super easy to make! While you can find some great store-bought hot fudge sauces, nothing is better than homemade!
When I was in high school, one of our favorite holiday events was Cable Car Caroling. A group of friends, often members of our choir, would jump on the Powell St cable car in San Francisco and sing Christmas carols all the way across the city to Ghirardelli Square.
We would hop off the cable car, head over to the Ghirardelli chocolate shop and stuff ourselves with enormous ice cream sundaes (oh to be young again) and then hop back on the cable car and sing our way back.
My favorite sundae at Ghirardelli was their Emperor Norton (named for a historical San Francisco personality). It was vanilla ice cream, bananas, hot fudge sauce, and miles of whipped cream on top. It was impossible to eat all of it, but boy did we try.
Today’s sauce, based on a recipe from Dorie Greenspan’s Baking Chez Moi cookbook, reminds me of those fun and carefree days – and the killer sundaes! Super simple to make and oh so much better than anything you can buy off a shelf in the grocery store!
This makes a wonderful hostess gift – I mean really, who doesn’t love chocolate! Pour the sauce into heatproof jars such as little Mason jars with tight fitting lids. Cover the jars and store in the refrigerator. Don’t forget to put the reheating directions on the label!
Now, if you will excuse me, I’m heading to the kitchen to grab some vanilla ice cream, a banana, more of this amazing World’s Easiest Hot Fudge Sauce, and build myself my own version of an Emperor Norton sundae!
Happy Chocolate Monday everyone!
This recipe is naturally gluten-free!
- 1/2 stick (4 tbsp; 57g) unsalted butter, cut into small pieces
- 6 oz (170g) semisweet or dark chocolate chips or finely chopped bulk chocolate
- 3/4 cup (180 ml) heavy cream
- 3 tbsp light corn syrup or Golden syrup
- 2 tbsp granulated sugar
- 1/4 tsp fine sea salt or kosher salt
- Place 1 to 2-inches water in the bottom of a medium saucepan. Bring to a low simmer which is steaming with small bubbles around the edges (lower than a boil!).
- In a heatproof bowl that fits snuggly in the pan without touching the water, place the butter pieces and top with the chocolate. Place the bowl over the water and heat until the butter and chocolate are melting, stirring a few times. Remove from the heat and stir until the chocolate is fully melted, the butter is incorporated, and the mixture is smooth and creamy.
- In a second heavy-bottomed pan, this time a small one, combine the cream, corn syrup, sugar, and salt. Bring to a boil stirring to be sure the sugar is fully melted. Boil for 1 minute and remove from the heat.
- Pour about 1/4 cup of the hot cream into the chocolate sauce. Starting in the center of the bowl, slowly whisk in increasingly larger concentric circles until the mixture is smooth again. Add another 1/4 cup of the cream and whisk in the same manner. When the sauce is smooth, add the remaining cream, scraping the sides with a spatula to get every drop, and whisk until the sauce is shiny and smooth.
- Cool the sauce about 10 minutes before using. The sauce will continue to thicken as it cools. Store in a jar with a tight fitting lid and keep in the refrigerator for up to 3 weeks - if it lasts that long! Rewarm gently in a microwave or over low heat until pourable.
- This is delicious over ice cream, brownies, chocolate cake, pound cake, or even as a dip for cookies!
- Yield: about 1-3/4 cups
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