This recipe first came about on Tom's birthday, where I wanted to make him the most awesome ice cream sundae he had ever eaten. This hot fudge sauce helped me succeed. It has now become a favorite among family and friends. The original recipe can be found here, but I have some tweaks of my own...
Ingredients (makes just over 2 cups):
- 2/3 cup heavy cream
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/4 cup cocoa powder
- 2 pinches of salt (1/4 tsp)
- 6 oz. bakers bittersweet chocolate, chopped and divided into 3 oz portions
- 2 Tbsp butter, melted
- 1 tsp vanilla
Combine the heavy cream, honey, brown sugar, cocoa powder, and salt in a saucepan. Next, I use my Ninja blender to chop up 3 oz of bakers chocolate. You can also do this by hand, but it is a little tiring.
Heat over medium heat until simmering. Then, turn down to low for about 4 minutes.
Remove from the heat and add the remaining 3 oz chopped chocolate, butter, and vanilla. Stir well and allow to cool for about 15 minutes. The fudge will thicken. Place in glass containers and refrigerate, or pour over some ice cream right away!
To reheat, place in the microwave for about 30 seconds/cup. Eat within 3-4 weeks (like that is ever a problem!).