Perfect Hot Fudge

Name: Perfect Hot Fudge
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: makes 3 cups
Ingredients: 2 cups heavy cream; ¼ cups light corn syrup; 2 tbsp. plus 2 tsp. light brown sugar; 8 oz. bittersweet chocolate (not chips), finely chopped; ½ tsp. kosher salt

Whip up the perfect molten drizzle in just minutes.

Serves
makes 3 cups
Time
20 minutes

PHOTOGRAPHY BY EVA KOLENKO

By Kat Craddock

Updated on July 18, 2022

Executive Editor Kat Craddock’s easy homemade hot fudge is leaps and bounds better than the packaged stuff. Be sure it’s warm and completely smooth before drizzling atop ice cream.

Featured in: "The Best Chocolate In Africa."

Equipment

Ingredients

2 cups heavy cream
¼ cups light corn syrup
2 tbsp. plus 2 tsp. light brown sugar
8 oz. bittersweet chocolate (not chips), finely chopped
½ tsp. kosher salt

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Instructions

Step 1

To a pot set over medium heat, add the cream, corn syrup, and brown sugar and cook, whisking occasionally, until the sugar is dissolved and the liquid begins to boil, 5–10 minutes. Add the chocolate and salt and cook, whisking continuously, until the chocolate is melted and the mixture begins to boil again, about 3 minutes. Serve immediately, or pour into an airtight jar and refrigerate until ready to use. (Hot fudge will keep for 2 weeks in the refrigerator; reheat it uncovered in the microwave, stirring every 15 seconds, until pourable and hot, 1–2 minutes.)

To a pot set over medium heat, add the cream, corn syrup, and brown sugar and cook, whisking occasionally, until the sugar is dissolved and the liquid begins to boil, 5–10 minutes. Add the chocolate and salt and cook, whisking continuously, until the chocolate is melted and the mixture begins to boil again, about 3 minutes. Serve immediately, or pour into an airtight jar and refrigerate until ready to use. (Hot fudge will keep for 2 weeks in the refrigerator; reheat it uncovered in the microwave, stirring every 15 seconds, until pourable and hot, 1–2 minutes.)