Recipe: Hot Fudge Sauce

One of my favorite childhood memories is going to Friendly’s and getting an ice cream sundae with thick, delicious hot fudge all over it (with whipped cream ears, a cone hat, and Reese’s Pieces eyes too). Whenever I would have a sundae at home or birthday party it just wasn’t the same. Because I was a dumb kid I never realized why but I know now: it was all about the hot fudge. Friendly’s did it right with their homemade hot fudge sauce, the rest of the time I was getting “chocolate syrup” instead.

“Chocolate syrup” is the worst. It’s watery, overly sugary, and the chocolate flavor is completely flat. The classic Hershey’s syrup is terrible but even the fancy all natural, fair trade stuff is not good (which I buy now since I am a responsible and sophisticated lady).

I was inspired to make this hot fudge a few weeks back after eating my millionth bowl of summer ice cream and longing for those Friendly’s memories. A few minor adjustments to the Smitten Kitchen recipe and I had a complete winner/spot on Friendly’s flashback.

Hot Fudge Sauce (original recipe by Smitten Kitchen here)
2/3 cup heavy cream (whipping cream works too)
1/2 cup Lyle’s Golden Syrup (light corn syrup works too)
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/8 tsp. salt
6 oz. (1 cup) chocolate (your preference, I used Guittard semisweet chocolate chips)
2 tbsp. unsalted butter

This recipe calls for Lyle’s Golden Syrup, which may be new to some folks. I have used Lyle’s before and really loved it as a corn syrup alternative. It’s rich, sweet, and perfectly glossy. You can get it at Whole Foods and most chain grocery stores.

The best thing about this recipe (other than the outcome, of course) is that it’s a one pot wonder. So easy! In a sauce pot, bring the cream, golden syrup, sugar, cocoa powder, salt, and half of the chocolate to a boil. Once it begins to boil, reduce the heat to a low simmer and cook for five minutes, stirring occasionally.

After five minutes, turn off the heat and stir in the rest of the chocolate and the butter.

Cool to room temperature before serving so the molten hot fudge doesn’t just melt your ice cream into a puddle.

This hot fudge will keep in the fridge for 1-2 weeks in an airtight container (if it lasts that long, I have been known to eat it straight out of the jar with a spoon). Make sure to warm it up (20-30 seconds in the microwave) before using for the full hot fudge effect – thick and fudgey but loose enough to pour.

This is a must-make recipe! It may be the best hot fudge I’ve had since my Friendly’s days – thick, chocolately, but not overly sweet. This recipe is also really easy too. It’ll totally transform your ice cream sundae game. Trust me.