Easy Hot Fudge Sauce
For years I had been looking to duplicate hot fudge sauces like those made in restaurants. So I was thrilled to find this recipe.
For years I had been looking to duplicate hot fudge sauces like those made in restaurants. So I was thrilled to find this recipe.
- Carbohydrate 19.41727260964 g
- Cholesterol 11.2707108296667 mg
- Fat 5.35533726691833 g
- Fiber 0.784336823790808 g
- Protein 3.23618073672833 g
- Saturated Fat 3.34701398815717 g
- Serving Size 1 1 (38g)
- Sodium 43.2686993171667 mg
- Sugar 18.6329357858492 g
- Trans Fat 0.257714918953166 g
- Calories 130 calories
Step-by-step
- Place all ingredients in a heavy saucepan; cook and stir over medium heat until chocolate is melted.
- Serve warm.
- Store in the refrigerator.
Boiling hot fudge mixture past the point of emulsification destroys the texture. Cook the ingredients over medium heat, watching carefully for the chocolate to dissolve completely into the dairy. Unsweetened chocolate contains high levels of cocoa solids that react with the milk proteins and sugars present in sweetened condensed milk. This chemical interaction yields a thick emulsion without requiring added butter or cornstarch. Use a heavy-bottomed saucepan to prevent scorching along the base. Heavy stainless steel or copper distributes heat evenly, protecting the dairy solids from burning. Once prepared, transfer the sauce to a glass jar for storage. The high sugar content acts as a preservative, allowing the sauce to keep in the refrigerator for up to two weeks. Reheating requires gentle thermal application. Microwave the sauce in fifteen-second intervals, stirring vigorously between each burst to rebuild the emulsion if minor separation occurs. Freezing is also viable for long-term storage up to three months. Thaw frozen portions overnight in the refrigerator before reheating on the stovetop over low heat. Adding a tablespoon of milk during the reheating phase helps restore the original pouring consistency if the mixture thickens excessively during storage.
