My friend Cory (who blogs over at Fresh is the Taste!) makes some amazing Hot Fudge Sauce and she gave a bunch out as Christmas gifts one year.
We were lucky enough to get a jar, and I am a tiny bit embarrassed to say I didn’t share one drop of it.
I ate it all myself.
Mostly on my coffee ice cream…
I can’t believe it took me 6 months to make some myself! (Or maybe I can, because I have no self-control with the stuff!)
I made a few changes to Cory’s recipe, but both versions are absolutely delicious! Check her original version out here.
Oh, and one of the best parts of this recipe??
It only takes about 15 minutes from start to finish! Perfect for a last-minute special dessert!
(Because who doesn’t love a scoop of ice cream with great hot fudge on it?!)
- 1 cup sugar
- 1 tablespoon water
- 1/2 cup butter (or 1/4 cup butter + 1/4 cup virgin coconut oil)
- 1/2 cup dutch-processed cocoa powder
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- pinch of salt
- Combine the sugar and water in a small saucepan over medium-high heat and heat until starting to melt, stirring occasionally.
- Stir in the butter (& coconut oil, if using) and continue to stir and cook until the mixture is smooth and the sugar is melting (doesn't have to be clear at this point!).
- Whisk in the cocoa powder and evaporated milk and bring just to a boil.
- Remove from the heat and stir in the vanilla & salt. The fudge will thicken as it cools.
- Store in the fridge and reheat carefully to serve!