Equipment
* optional
Ingredients
Dairy and Sugars
- 250 ml heavy cream
- 60 g unsalted butter, cubed
- 100 g granulated sugar
- 50 g light brown sugar, packed
Chocolate and Flavorings
- 85 g unsweetened chocolate, finely chopped
- 30 g dutch-processed cocoa powder, sifted
- 10 ml vanilla extract
- 5 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 167 kcal
- Protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 11 g
- Sodium
- 137 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 28 mg
- Potassium
- 120 mg
- Calcium
- 23 mg
- Iron
- 1.3 mg
- Magnesium
- 30 mg
- Phosphorus
- 48 mg
- Zinc
- 0.7 mg
- Vitamin A
- 96 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 11 g
- Alcohol
- 0 g
- Caffeine
- 6 mg
Sources: USDA FoodData Central
Method
In a heavy-bottomed saucepan over medium heat, combine the heavy cream, unsalted butter, granulated sugar, and light brown sugar. Bring the mixture to a gentle simmer, whisking occasionally to ensure the sugars dissolve completely.
Once simmering, whisk in the sifted cocoa powder until completely smooth and incorporated. Immediately remove the saucepan from the heat.
Add the finely chopped unsweetened chocolate to the hot liquid. Let it sit undisturbed for 1 minute to allow the chocolate to soften, then gently stir with a heatproof spatula until the mixture is fully melted, cohesive, and glossy.
Stir in the vanilla extract and flaky sea salt. Taste carefully as it will be hot, and add a pinch more salt if a stronger sweet-salty contrast is desired.
Allow the hot fudge to cool in the pan for 5 minutes. It will thicken as it rests. Serve immediately over ice cream, or pour into sterilized glass jars for gifting.
Chef's Notes
- Using both cocoa powder and melted unsweetened chocolate creates a deeper, more complex flavor profile than using either ingredient alone.
- Dutch-processed cocoa powder provides a darker color and smoother, earthier flavor compared to natural cocoa powder, which can be overly acidic in a sweet sauce.
- The sauce will thicken significantly as it reaches room temperature or is refrigerated. If giving as a gift, include a tag advising the recipient to warm it gently before pouring.
Storage
Refrigerator: 1 month — Store in an airtight glass jar.
Freezer: 3 months — Freeze in a freezer-safe container leaving at least 2cm of headspace for expansion.
Reheating: Microwave in 15-second bursts, stirring in between, or place the jar in a hot water bath until pourable.
Troubleshooting
Sauce looks grainy or split with a greasy layer on top
Cause: The mixture was boiled after adding the chocolate, causing the cocoa butter to separate, or the chocolate was added while the pan was still on active heat.
Fix: Add a tablespoon of boiling water or hot cream and whisk vigorously to re-emulsify. Alternatively, blend briefly with an immersion blender.
Prevention: Always remove the pan from the heat source completely before adding the chopped chocolate.
Sauce is too thin even after cooling
Cause: The cream mixture was not simmered long enough or liquid ratios were inaccurate.
Fix: Return to very low heat and whisk constantly for 2 to 3 minutes to reduce slightly, being careful not to boil.
Prevention: Measure ingredients by weight and ensure a proper simmer in step one.
Cultural Context
Hot fudge sauce is a staple of American ice cream parlors, originating in the early 20th century alongside the popularization of the ice cream sundae. The addition of a pronounced salt element is a modern twist that elevates the classic confection, cutting through the intense richness of the butter and heavy cream while enhancing the bitter notes of the unsweetened chocolate.
