The problem I have is this: I am in love with ice cream and everything that goes with it. My last meal would be this brownie sundae with Scharffen Berger hot fudge sauce from Picco. A giant bowl of smooth ice cream drenched in rich hot fudge sauce and covered in a pile of whipped cream…now that’s the good life.
I can’t help what I love. So I’ve created the one hot fudge recipe to rule them all. I’ve been working on it for over two years – two years! – and I’m really excited to share it with you guys. If I ever own my own ice cream shop (hey, a girl can dream), this will be why people keep coming back. It’s runny when warm, thickens beautifully on cold ice cream, and is never gummy, grainy, or tooth-achingly sweet (the usual pitfalls of hot fudge recipes). It is also the most intense chocolate experience your tongue will ever have. And possibly the closest you will ever get to heaven.
Two things you need to know:
1) Your cocoa powder and chocolate have to be top shelf stuff. I used Valrhona. Scharffen Berger would be fantastic, as would Callebaut, but just make sure that whatever you use is high quality. You’ll taste the difference.
2) Don’t substitute the unsweetened chocolate for semisweet and reduced sugar – it’s not the same. There’s a reason unsweetened chocolate called for in recipes makes things better, and I believe it is because it contains fewer additives to cloud its taste. Also, the amount of sugar in this recipe is exactly right, so don’t mess with it. Same goes for the tiny bit of corn syrup – it prevents the sugar from crystallizing and is the reason this fudge is so smooth.
This recipe makes A LOT of fudge. Like, 5 cups. I usually give a couple of jars away, and oddly enough no one ever turns down homemade hot fudge sauce. Do yourself a favor and make the whole batch, don’t half it. I promise you won’t regret it.
Hot Fudge Sauce
Makes 5 cups
14 Tbsp (7 oz) unsalted butter, cut into pieces
1 cup (4 1/2 oz) cocoa
1 3/4 cups (13 oz) milk
3/4 cups heavy cream
2 1/2 cups (20 oz) granulated sugar
3/4 cups (6 oz) unsweetened chocolate, broken into chunks
tiny squeeze of corn syrup – no more than 1/4 tsp
Dump everything into a heavy bottomed pot and turn the heat on medium, whisking constantly until everything is melted and combined. Lower the heat and, continuing to whisk occasionally, bring to a low simmer – tiny bubbles will appear on the surface of the fudge and a slight steam will rise off of it.
Raise the heat back up to medium and bring it to a gentle boil. It should look like lava glugging. Whisk constantly while allowing it to boil like this for at least 5 full minutes. When it’s done, it will look dark, smooth, and just slightly thicker than when it was first melted down. Remove from heat and use immediately.
Pour the rest into jars or any airtight, heatproof containers and immediately refrigerate. To reheat, microwave desired amount in 30 seconds intervals, or heat it up in a saucepan, stirring constantly. Be careful when reheating as the fudge burns easily…and that would be a damn shame.