10 – 20 – 30 Minute Homemade Hot Fudge: 36 years ago tonight Fran embarked on a hiatus from chocolate consumption. You see, our son Daniel would be born the next morning and as Fran was going to nurse, she had to abstain. It was certainly worth it, especially as I had no such restrictions.
To commemorate Dan’s birth I made what was amusingly referred to as 10 Minute Hot Fudge. I suppose it would be an accurate title if you started the timer after you measured and chopped all ingredients before you started the clock, but I didn’t. 30 minutes later our celebration began. It was well worth the wait. It is exceptional hot fudge.
The hot fudge is not to sweet and has a great consistency. Well worth the effort!
10- 20- 30- Minute Homemade Hot Fudge
• 2/3 cup heavy cream (I used half-and-half)
• ½ cup light corn syrup
• 1/3 cup light brown sugar – not packed
• 1 Tbl molasses
• ¼ cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it)
• ¼ teaspoon salt, optional and to taste
• 6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 63% Guittard and 3 ounces 70% Scharffen Berger chocolate.)
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
- Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
- Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.