Stovetop Hot Fudge Sauce
Whisk together cocoa powder, sugar, heavy cream, butter, and a pinch of salt in a heavy-bottomed saucepan over medium heat. Simmer until the sauce coats the back of a spoon, then stir in vanilla extract off the heat. The result is a glossy, dense sauce that holds its warmth and firms slightly as it cools on ice cream.
Watch the temperature to keep the texture smooth.
Use a heavy-bottomed pan to distribute heat evenly; a thin pan creates hot spots that cause the cocoa to scorch and turn bitter.
- Heavy-bottomed saucepan
- Whisk
- Rubber spatula
What goes in.
- 1/2 cupunsweetened cocoa powder, sifted
- 1 cupgranulated sugar
- 1/2 cupheavy cream
- 4 tbspunsalted butter, cubed
- 1/4 tspfine sea salt
- 1 tspvanilla extract
Testing the coat
Dip a metal spoon into the simmering sauce. If the sauce clings to the back and stays put when you draw a line through it with your finger, it is ready.
The method.
Combine the dry ingredients
Whisk the cocoa powder, sugar, and salt in the saucepan until there are no clumps of cocoa remaining.
Incorporate the fats
Add the heavy cream and butter. Place the pan over medium heat, whisking constantly as the butter melts and the mixture comes to a gentle simmer.
Simmer to thicken
Lower the heat slightly and continue whisking for 5 to 7 minutes. The sauce will darken and thicken significantly.
Finish and serve
Remove the pan from the heat. Stir in the vanilla extract. Let the sauce sit for 3 minutes before pouring over cold desserts.
Other turns to take.
Coffee Fudge
Add 1/2 teaspoon of instant espresso powder to the cocoa and sugar at the start.
Spiced Fudge
Add a small pinch of cayenne pepper or cinnamon during the final minute of simmering.
When it doesn't go to plan.
Sift your cocoa powder before measuring to ensure a smooth, grit-free sauce.
If the sauce becomes too thick, whisk in a tablespoon of warm water or cream until it reaches your preferred consistency.
Store leftovers in a glass jar in the refrigerator; reheat gently in a microwave or a small saucepan over low heat before using.
The ones that keep coming up.
Why did my sauce turn grainy?
Graininess often comes from sugar that didn't fully dissolve. Ensure the sauce comes to a steady simmer and whisk continuously until it is completely smooth.
Can I use salted butter?
Yes, but omit the additional pinch of sea salt in the ingredient list to keep the balance.
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