- 2 tablespoons Water
- 1/4 cup Light corn syrup
- 1/2 cup Evaporated cane juice (or granulated sugar)
- 0.7 cup Heavy cream
- 2 tablespoons Cultured unsalted butter
- 3 tablespoons Cocoa powder
- 120 grams Bittersweet chocolate (roughly chopped)
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt (optional)
- The first step to making hot fudge is to bring the cornsyrup and water to a boil.
- Add the water and corn-syrup to a heavy bottomed pot and bring to a boil. Dump the sugar into center of the pot in a mound making sure you don't get any sugar on the sides of the pot.
- Caramelizing the sugar before adding the chocolate makes the best hot fudge.
- Let this mixture boil until until it reaches 320 degrees F (160 C).
- Add the cream in batches to the caramelized sugar to make a caramel base for our hot fudge.
- Add the cream a little bit a time, whisking well to incorporate. If you add too much cream at once, it will boil over.
- Melt the chocolate into your hot fudge.
- Whisk in the butter and cocoa powder and then whisk in the chocolate, a little bit at a time. Finish the hot fudge by whisking in the vanilla extract and a pinch of salt.
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