How to Make Hot Fudge
Add heavy whipping cream and syrup to a saucepan and combine over medium-low heat., Add the cocoa powder, brown sugar, and a pinch of salt to the cream and syrup, stirring until combined., Continue cooking liquid until it just begins to simmer...
Step-by-Step Guide
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Step 1: Add heavy whipping cream and syrup to a saucepan and combine over medium-low heat.
The syrup you add to this recipe will keep the hot fudge from getting hard when it hits something cold, like ice cream.If you decide that you want your fudge to get hard when it hits cold ice cream, substitute the syrup for extra sugar, or try removing the syrup altogether for a slightly less sugary fudge.
You may choose either golden syrup or corn syrup.
Golden syrup is made from sugar cane, while corn syrup is made from — you guessed it — corn.
Golden syrup has a richer, more complex flavor profile than corn syrup, although it's more expensive.
In America, most corn syrup is genetically modified. -
Step 2: Add the cocoa powder
Stir with a heavy-duty whisk until all the ingredients are combined and the liquid has taken on a distinctly chocolate color. , Remove the pot from the burner.
If you can, make sure the temperature of the liquid does not exceed 240° F (115° C).
This will ensure that hot fudge doesn't seize up and become hard.
In sugar boiling points, this is known as a soft boil.If the liquid exceeds 240° F, it will go into a hard boil and the sugar will become firmer.
For hot fudge, this is not ideal. , Stir to incorporate.
As the fudge begins to cool, it will thicken up, although it will still retain its liquid form. , At this point, the fudge will taste amazing.
But if you want to spice it up a bit by adding something exotic, sweet, or refreshing, here are some suggestions.
Only 1 teaspoon of any of the following is needed:
Orange or mint oil Lavender oil Rum Vanilla extract/essence , Serve over a sundae, a regular old scoop of homemade ice-cream, or even waffles for a decadent treat. -
Step 3: brown sugar
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Step 4: and a pinch of salt to the cream and syrup
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Step 5: stirring until combined.
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Step 6: Continue cooking liquid until it just begins to simmer
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Step 7: about 2 or 3 minutes.
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Step 8: Add the butter and chocolate to the pot.
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Step 9: Add any additional flavorings to the fudge.
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Step 10: Serve and enjoy!
Detailed Guide
The syrup you add to this recipe will keep the hot fudge from getting hard when it hits something cold, like ice cream.If you decide that you want your fudge to get hard when it hits cold ice cream, substitute the syrup for extra sugar, or try removing the syrup altogether for a slightly less sugary fudge.
You may choose either golden syrup or corn syrup.
Golden syrup is made from sugar cane, while corn syrup is made from — you guessed it — corn.
Golden syrup has a richer, more complex flavor profile than corn syrup, although it's more expensive.
In America, most corn syrup is genetically modified.
Stir with a heavy-duty whisk until all the ingredients are combined and the liquid has taken on a distinctly chocolate color. , Remove the pot from the burner.
If you can, make sure the temperature of the liquid does not exceed 240° F (115° C).
This will ensure that hot fudge doesn't seize up and become hard.
In sugar boiling points, this is known as a soft boil.If the liquid exceeds 240° F, it will go into a hard boil and the sugar will become firmer.
For hot fudge, this is not ideal. , Stir to incorporate.
As the fudge begins to cool, it will thicken up, although it will still retain its liquid form. , At this point, the fudge will taste amazing.
But if you want to spice it up a bit by adding something exotic, sweet, or refreshing, here are some suggestions.
Only 1 teaspoon of any of the following is needed:
Orange or mint oil Lavender oil Rum Vanilla extract/essence , Serve over a sundae, a regular old scoop of homemade ice-cream, or even waffles for a decadent treat.
About the Author
Karen Jimenez
Creates helpful guides on creative arts to inspire and educate readers.
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