This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.
10 ounces semisweet chocolate ( I used chocolate chips)
1/4 cup sifted cocoa powder, Dutch process or regular
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch table salt
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons butter, cut into pieces
In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.
In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.
Adapted from: Mel’s Kitchen Cafe