The easiest and very best chocolate fudge sauce recipe. This chocolate sauce recipe is perfect on sundaes, warm brownies, and your favorite desserts!
As far as I’m concerned, everything is better with chocolate. Now, much can’t be said about this chocolate fudge sauce, other than- it’s really good! There is no grand story as to how this was created. I had a craving for ice cream covered in chocolate sauce and a smattering of green pistachios, right after a baking failure, and so this chocolate fudge sauce was created.
The past few weeks have been quite interesting with recipe testing for Hand Made Baking. I’ve been trying to get all of the chocolate recipes done; the other day, I decided that I’d use the chocolate I melted for a group of photos, to make brownies. The ratio of eggs, chocolate, flour, sugar, and cocoa powder seemed perfect as I mixed the batter together. The batter tasted like heaven. 15-minutes into baking, I realized I forgot one of the most important ingredients in my batter– butter. I convinced myself that things would be fine, but after so many successful recipe tests, which all started off with me literally throwing things together, I knew something had to fail (onto the chocolate fudge sauce in a minute).
After cooling the chocolate confection disaster, I sliced a corner off, and prayed that the promising dark chocolate crumb meant all would be fine. After literally .2936 seconds of having the small piece of brownie in my mouth, I felt my salivary glands and my taste buds wither into nothingness. I don’t know how, but I somehow managed to bake a brownie that tasted like the product of Chocolate and Chalk procreating.
After my first and last (thankfully) brownie failure, I decided it would be appropriate to heal my taste buds with vanilla ice cream and chocolate sauce.
This chocolate fudge sauce recipe is quite easy to remember, as it (conveniently) requires most of the ingredients to be ⅓ cup.
It all starts with chopping 3.5 ounces (100g) of luscious dark chocolate and earthy-brown cocoa powder being mixed together in a heatproof bowl over simmering water.
Once the pool of chocolate has melted, golden syrup is mixed in. After that, a slug of cream, an avalanche of snow-white confectioner’s sugar, a splash of vanilla, and a pinch of sea salt are mixed into the sweet chocolate puddle.
Once everything is mixed together, it’s poured onto waiting cups filled with scoops of hand made ice cream. Everything is then sprinkled with pistachios, sliced almonds, and chopped almonds.
Now, I might have alarmed a few of you with the golden syrup. Golden syrup is one of those ingredients you have passed in the isle with maple syrup, honey, and pancake syrups, at your local grocery store / supermarket, without paying it any mind. Here in Middle-of-Nowhere, New Jersey, it’s nearly impossible for me to find certain ingredients, but Golden Syrup doesn’t fall under my list of hard-to-find ingredients. I can find it at all of our local supermarkets and grocery stores without a problem. This sweet, mellow amber elixir is basically cane sugar syrup, and it’s perfect on pancakes (I dare you to try it with your pancakes this weekend!), and in this instance- adds a lot of depth to this chocolate sauce. If you do have trouble finding golden syrup (I use Lyles), feel free to use light corn syrup or light agave nectar in place of it.
As a side note: I have to thank you all for the kind comments; funny, inspiring emails; sweet tweets, and messages over the past couple weeks regarding my post about Hand Made Baking. All of them touched my heart and re-inspired me to do what I love. And that is: sharing recipes and snippets of my life with you. So, thank you! :)
As another side note: I’ll be in San Francisco next week; any recommendations for places to eat and visit?
Yield: Makes About 1 Cup / 240 ml
Chocolate Fudge Sauce
I use Golden Syrup for the Chocolate Fudge Sauce. However, if you can’t find it, light corn syrup or light agave nectar will work well, too.
Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover’s liking, that is not the case–I find it works perfectly, especially since it is diluted a bit by the cream and the other ingredients. 70% cocoa content is ideal, but if you don’t have that on hand, use whatever you have– I wouldn’t go below 64% cocoa content, though.
Prep Time10 minutes
Total Time10 minutes
Ingredients
3.5 oz / 100g dark chocolate with 70% cocoa content, finely chopped
2 Tablespoons / 15g unsweetened cocoa powder (natural or dutch-processed)
⅓ cup / 116g golden syrup (I use Lyle’s) / light corn syrup / light agave nectar
⅓ cup / 75g heavy cream or double cream
⅓ cup / 30g confectioners’ (Powdered) sugar
½ teaspoon pure vanilla extract
Pinch fine-grain sea salt
Instructions
Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner’s sugar, vanilla, and pinch of salt.
Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you’re not sharing!). Re-warm before serving.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Heat Ingredients: Combine sugar, light corn syrup, heavy cream, salt and water to a saucepan and stir well. Bring to a simmer and cook for 3-4 minutes, stirring well. Remove from heat and stir in butter and vanilla. Add Chocolate Mixture: Pour the chocolate mixture into the syrup and stir until smooth.
The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.
Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Fudge incorporates sugar, milk, butter, and other ingredients such as cocoa for chocolate fudge. The chocolatier then heats these products together until they melt. After this, the mixture is beaten during the cooling process. Think of fudge as a food consisting of crystallized sugar.
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it's not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.
It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.
Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.
Ghirardelli's Chocolate Premium Chocolate Sauce is the best classic chocolate syrup out there and comes in a squeezable bottle for quick squirting on ice cream, desserts, and more. For anyone who loves a richer chocolate flavor, we recommend the Torani Puremade Dark Chocolate Sauce.
Cornstarch – helps thicken the mixture into a thick hot chocolate sauce. Water – loosens up the sugar, cocoa, and cornstarch into a sauce. Butter – adds flavor and helps create a silky texture.
In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored.
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge. Use the right size pan.
Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
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