If there’s one thing we’ve ever made at Brooklyn Supper that we don’t have to sell anyone on, it’s probably hot fudge and ice cream. It’s hot fudge and ice cream. You already want it. If there’s any question it’s probably: why make my own? The answer is that when you make your own, you can use really high quality chocolate. As good as the stuff from a jar is (and I’m not going to try and say it’s not good), when you use really good chocolate to make your own, it’s insane.
And did we mention that it only takes five minutes to make? That’s about how long it would take to heat up the pre-made stuff anyway. And you only dirty one pot and a spoon. There’s really no reason not to do it right now. In fact, I’m a little surprised you’re still reading this and not whipping some up.
Easy, Decadent Hot Fudge in 5 Minutes
makes 1 cup
1/3 cup heavy cream
2 tablespoons light brown sugar
2 tablespoons light corn syrup
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
3 oz. bittersweet chocolate, chopped
1 tablespoon butter
1/2 teaspoon vanilla extract
In a medium saucepan, heat the cream, brown sugar, corn syrup, cocoa, and salt over medium-low heat. When the mixture is smooth and warm, add the chocolate. Stir constantly until all of the chocolate has melted. Turn heat to low, and cook for 5 minutes, stirring frequently.
Remove the mixture from heat, and add the butter and vanilla. Allow the sauce to cool, and then drizzle over ice cream–sprinkles optional. Any leftover fudge will keep for up to a week in a sealed jar.