Chocolate and cocoa combined with heavy cream and butter makes the best hot fudge sauce. And it’s ready in less than 15 minutes.
1 c salted butter at room temperature
4 oz unsweetened chocolate, roughly chopped
1 c Dutch processed cocoa
1 1/3 c sugar
2 c heavy cream
1 t salt
1 T vanilla
In a heavy saucepan over low heat, melt butter and chocolate, stirring fairly often so chocolate doesn’t burn.
Add the cocoa, sugar, and 1 1/2 c cream. Turn heat to medium low and stir constantly until lumps are gone and sauce is just heated, about 2-3 minutes. Stir in remaining 1/2 cream and mix until smooth and thick, about 1 more minute.
Remove from heat and stir in salt and vanilla. Pour into small jars and let cool. Then cover. Keeps in the refrigerator for 6-8 weeks.
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