Ingredients:

  • 1/2 cup (113g) Unsalted Butter, cubed
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/2 cup (120ml) Heavy Cream (35% fat)
  • 1/2 cup (120ml) Whole Milk
  • 1/2 cup (45g) Unsweetened Cocoa Powder, sifted
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 4 ounces (115g) Semi-Sweet or Dark Chocolate, finely chopped or chips (60-70% cacao)
  • 1 teaspoon Instant Espresso Powder (optional)

Instructions:

  1. Prepare the Base: In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, heavy cream, whole milk, cocoa powder, salt, and espresso powder (if using).
  2. Gentle Warming: Place the saucepan over medium-low heat. Whisk continuously until all the sugars are completely dissolved and the mixture begins to steam gently—do not allow it to boil yet. Scrape down the sides of the pan with a spatula.
  3. Simmer and Thicken: Increase the heat slightly to medium. Bring the mixture to a gentle, slow simmer. Continue to simmer, stirring frequently (every 30 seconds or so), for 5 to 7 minutes until the sauce visibly thickens slightly, coating the back of a spoon. Watch closely to prevent scorching.
  4. Introduce Chocolate: Remove the saucepan completely from the heat source. Immediately add the finely chopped chocolate. Let it sit, undisturbed, for 1 minute to allow the residual heat to melt the chocolate.
  5. Emulsify and Finish: Add the vanilla extract. Gently whisk the mixture until the chocolate is fully incorporated and the sauce is completely smooth and glossy.
  6. Cool and Store: Pour the hot fudge sauce immediately into clean storage jars. It will thicken significantly as it cools to room temperature. Store in the refrigerator for up to 2 weeks.