Ingredients:

  • 4 Tablespoons unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 cup evaporated milk
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 4 ounces bittersweet chocolate chips (60-70% cacao)

Instructions:

  1. Combine the butter, sugar, cocoa powder, evaporated milk, corn syrup, and salt in a medium heavy-bottomed saucepan over medium heat.
  2. Whisk gently and continuously until the mixture is smooth and the sugar has completely dissolved, about 3-4 minutes. Bring the mixture just to a gentle simmer.
  3. Reduce heat to medium-low. Allow the sauce to simmer gently, stirring frequently with a whisk or spatula, for 5 minutes. Do not allow it to boil vigorously.
  4. Remove the pan immediately from the heat. Add the bittersweet chocolate chips and let them sit undisturbed for 1 minute to melt slightly.
  5. Gently whisk the melted chocolate into the hot base until the sauce is entirely smooth, glossy, and homogenous.
  6. Whisk in the vanilla extract to complete the flavour profile.
  7. Pour the hot fudge sauce into a clean, heatproof, airtight jar. The sauce will be thin when hot but will thicken significantly as it cools. Store covered in the refrigerator.