Homemade Hot Fudge Sauce unlike any other recipe you have tried. Double the chocolate and made with creamy, sweet milk chocolate, sugar, cream, butter and vanilla. So unbelievable and ready in 10 minutes!
A few years back we were planning a trip to visit my family in Florida. I am always received with open arms and then thrust into the kitchen to cook, albeit NOT kicking and screaming. So, for this trip I decided to plan some fun food. It was my dad's birthday so I planned our favorite chocolate cake and my mom's favorite carrot cake. Well apparently that wasn't quite enough for me.
I also planned an all out ice cream bar with our favorite dessert toppings and sauces. The hot fudge sauce was the star of the show. It is amazing, I can see why everyone is so crazy about it. It was drizzled on cake, as a side dessert on its own, on ice cream and well... with a spoon (guilty as charged). Not a drop left.
I have never forgotten this fudge, I've made it several times since that trip to Florida, but this last few times I decided to kick it up a notch and I doubled the chocolate. I created this recipe with 100% milk chocolate, because that is my favorite and really isn't it all about me anyway??? LOL
Seriously though, you can use semi sweet or dark chocolate too. I am anxious to try white chocolate chips in this recipe and see how it works out. If you get a chance to try it let me know.
I am so excited to get back to my Homemade Double Chocolate Hot Fudge Sauce sitting in the fridge. Got a shovel?
With love from our kitchen table to yours.
RECIPE AT THE BOTTOM
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Homemade Double Chocolate Hot Fudge Sauce
MAKES 2 Cups | ACTIVE TIME 10 Min | TOTAL TIME 10 Minutes
½ cup granulated sugar
1 ½ cups heavy cream
2 tablespoons light corn syrup (or brown rice syrup)
8 ounces milk chocolate chips (or your favorite flavor)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Add all ingredients (except vanilla) to a medium pot over medium heat. Whisk to combine. Bring to a low boil (bubble) until hot fudge thickens enough to look like fudge, whisking constantly. About 5 minutes.
Remove from heat, add vanilla. Whisk to combine. Allow to cool and transfer to a resealable glass jar or serve right away. Keep refrigerated and reheat as necessary.
Cook's Note: You can use dark or semi sweet chocolate in this recipe. Chips or bars (chopped) work fine. Fudge will keep in the fridge for about 2 weeks.
Recipe developed by Donna Elick - The Slow Roasted Italian
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