My family is a big fan of ice cream sundaes. This is a pretty recent development, but we now frequently go all out on flavors and toppings and sauces. As we were talking about our editorial calendar for this month’s posts, I decided that in honor of the coming warmer months and our summer family trip to Lake Tahoe I wanted to master a hot fudge sauce! (My nieces and nephews will be delighted, I’m sure. The weekend I made my several test batches of homemade Oreos, I brought a couple dozen over to my mom’s for our weekend Sunday lunch. And then promptly DROPPED THE DISH on the street about 30 feet from the front door. OOF. My nieces keep hoping I’ll magically turn up with them again soon.)
Alyssa, of course, had a great recipe to get me started and I was ready to go. Then I realized that Christina had started a fun new cooking blog challenge called Cooks in the Kitchen, with this month’s challenge starring semi-sweet chocolate! What a great way to participate: make the sauce with the kind of chocolate we all commonly have in our pantry AND satisfy many ice cream scoops to come. EVERYONE needs a recipe for a chocolate chip hot fudge sauce!
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed light brown sugar
- 1/4 cup unsweetened dark chocolate cocoa powder
- 1/4 teaspoon salt
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Bring cream, corn syrup, sugar, dark chocolate cocoa, salt, and half of chocolate chips to a boil in a heavy saucepan over moderate heat, stirring, until combined and chocolate is melted.
- Reduce heat and cook at a low boil for 5 minutes, stirring occasionally.
- Remove from heat. Add butter, vanilla, remaining chocolate chips, and cinnamon and stir until smooth. Cool sauce to warm before serving.
I seriously wish you could see this sauce in person. It’s thick and creamy and is PERFECT on top of any ice cream since it won’t just run away and pool on the sides. (Especially Alyssa’s Chai ice cream, posted yesterday! Don’t you think the spices will compliment each other perfectly?)
I decided to use dark chocolate cocoa to make it extra chocolate-y and it was a wise choice. I also added cinnamon because, really, I think cinnamon goes with anything. The addition was just enough to take an edge of any bitterness and injected a little bit of spice. Of course, feel free to go with the original recipe’s ingredient of cocoa and omit the cinnamon if you don’t think your taste buds will cooperate.
The recipe made enough to fill two jelly jars up to the brim. And now you’ll have to excuse me cause, well, there’s still one whole jar left.