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Homemade Hot Fudge in 99 seconds

By Jaime |

I’ll never buy hot fudge in a jar again. Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge.

Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder  to make truffles. You can pour it over a cake for a flawlessly glossy icing.  You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities!

Homemade Hot Fudge

1/2 cup heavy cream
1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best)
1/2 teaspoon pure vanilla extract

1. In a microwave safe bowl, heat cream to almost boiling, about 60 seconds. Pour in chocolate chips and vanilla. Allow to rest for 35 seconds, or long enough for the chips to start melting. Whisk until chocolate is smooth and glossy.

2. Serve over ice cream immediately, or refrigerate for later. To reheat, microwave on high for 10* seconds at time, stirring after each interval until ganache is smooth wand shiny again.

*The original post said to reheat in 20 second intervals, but I am afraid that might be too long for some microwaves. Sorry if there was any scorched ganache out there.

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About Jaime

jaimem

Jaime

Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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29 thoughts on “Homemade Hot Fudge in 99 seconds

  1. JulieVR says:

    Brilliant! Love the stuff. Great photos, too!

  2. Jackie says:

    I never thought of using ganache as a hot fudge topping. The one I used (and that is sitting in the fridge right now) is a bit more involved but not nearly as versatile as ganache is. Great idea!

    http://www.mangiodasola.com

  3. niknite says:

    Can it dance!

  4. Corrine says:

    I like to melt chocolate down, mix in nuts, rice krispies, peanut butter etc and pour a thin layer over ice cream. It creates a nummy shell just like .. well.. Shell! But minus all the weird ingredients.

  5. hannah {thepastrykook} says:

    great! i have leftover heavy cream sitting in the fridge. :D

  6. LogicalMama says:

    a family member that went to the Culinary Institute’s baking program told me that ganache is the best fudge!!

  7. Kelsey{itsybitsyfoodies} says:

    This looks great. And you got me at 99 seconds! Can’t wait to try it.

  8. kcmommie says:

    Yum! Could probably substitute heavy cream for half cream half skim. I’m on a diet. :)

    TeriCBrooks.com/kcmommie

  9. Betsy says:

    Pretty sure that the skim won’t make a lick of difference on the diet, stick with cream and pour a tiny bit less.

  10. FoodDude says:

    That is a pretty cool trick. I’ll have to keep that in mind next time I’m whipping up some hot fudge.

    Oh, and if you’re on a diet, substituting half-skim is not going to make this recipe magically healthy. Hell, if you’re on a diet you should probably stay away from chocolate in general.

  11. Jaime (sophistimom) says:

    KCMOMMIE—I don’t know if you can combine the skim milk in this recipe and have it turn out the same. But I suppose you could try it. I would have sided with Betsy and Food Dude on this question, but as I just polished off a full rack of barbecued ribs with my two sons at a restaurant this evening, I figure any reduction of calories is a good idea, at this point.

  12. cheryl says:

    OMGosh!!!!!!!!!!!!!!! This is wonderful. Thx.

  13. Pamela99 says:

    That hot fudge sauce looks fantastic. I wouldn’t think twice about calories with that sauce.

  14. Emma says:

    nice stuff….I love it….

  15. mary says:

    Sounds like fabulous calories to me!! Yum,yum.

  16. Waffles says:

    It’s actually more like “in half an hour”, because I’d have to drive to the store and buy some heavy whipping cream. I mean, who keeps that in their fridge, honestly?

  17. [...] to doll ours up with fresh berries tossed with a little sugar, caramel sauce, or a drizzle of hot fudge sauce, as is or spiked with 1-2 Tbsp. Kahlua. Classic [...]

  18. judy says:

    as you point out, this is not hot fudge, it’s ganache. fudge has a sugar component that ganache does not. and NO, don’t even think of trying this with regular fluid skim milk, unless you want to ruin your chocolate. evaporated skim milk might work, though.

  19. drstenso says:

    I’ve got 99 seconds but a hot fudge ain’t one

  20. thatisreallygood says:

    Nice, Nice, Nice! Sounds like I need to go get some ice cream today!

  21. [...] mini cupcakes chocolate ganache (click here for the recipe) chocolate cookies, crumbled 12 Dum-dum suckers Mike n’ Ike candies green Fruit Roll [...]

  22. Erin says:

    First off, hot fudge sauce is not anywhere near the same thing as ganache. Secondly, if you’re going to suggest using a specific brand of ingredient, you should spell it properly. It’s GhiraRdelli, not Ghiradelli.

  23. [...] Crack the eggs into a large bowl.  With an electric mixer, beat in the cocoa powder, sugar, and vanilla until well mixed.  Pour into pie crust.  Bake in an oven preheated to 400 degrees for 40-45 minutes, or just until the center of the pie is set.  Cool before serving topped with vanilla bean ice cream and Quick Hot Fudge. [...]

  24. [...] make, simply combine sweetened whipped cream with ribbons of chocolate ganache and crumbled store-bought vanilla meringues. Top with shavings of high quality chocolate. Serve [...]

  25. [...] holiday cookies for a fun, and decadent, dessert. Better yet, take it over the top with some amazing homemade hot fudge sauce to make a Christmas ice cream sundae that is to die [...]

  26. [...] holiday cookies for a fun, and decadent, dessert. Better yet, take it over the top with some amazing homemade hot fudge sauce to make a Christmas ice cream sundae that is to die [...]

  27. Naomi says:

    I tried this with semi sweet hershey chocolate chips and it came out very nice…..I would have just added powdered sugar to make it sweeter but I was adding it to a very sweet ice cream pie so it was perfect as is!

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