Summer is upon us, so I figured you might need this Chewy Hot Fudge Sauce.
That’s right. CHEWY Hot Fudge Sauce. This is that amazing hot fudge sauce, that when ladled generously over some ice cream, solidifies just enough to get chewy. I’m not talking about magic shell here. That’s the topping that literally hardens to a cracking stage, the kind of chocolate that ice cream bars are dipped in.
And it’s not like a hard caramel that gets stuck in your teeth. Nope, this is the stuff that fudge filled chocolate dreams are made of. It’s ooey and gooey and chewy but then it softens and melts in your mouth as you eat it.
You know I’m not a drench anything in topping kind of girl. I don’t drench my pancakes in syrup. I don’t drench my sundaes in tons of toppings. If we’re talking about regular chocolate syrup? Just a drizzle please.
But there’s something about this hot fudge sauce that breaks all the rules. I think that it’s because there’s something caramelly about it. Buttermilk Caramel Sauce? That probably falls into the drenchable category for me.
That sauce is good on anything and everything from Chocolate Turtle Zucchini Cake to Spiced Applesauce Cake to Pineapple Upside Down Cheesecake Cake. Use it for pancakes and waffles and ice cream and…wait, we we’re talking about hot fudge, weren’t we?
Well, this Chewy Hot Fudge Sauce is the chocolate lover’s answer to all that caramel sauce mania. The point is, you’re going to want more. I try to keep everything in check around here, so even splurges have limits. So, I started everyone with a couple of spoonfuls of sauce on top of their scoop of ice cream, then I brought the hot fudge serving dish to the table .
One, because I knew everyone would want more. (Wait, what about limits?!?) Two, because I knew if I left it on the island, which is out of sight from my seat at the table, my son would be making a main dish out of it when he went to put his ice cream dish in the sink. #momseeseverything.
But the truth is, I wanted more. This isn’t like chocolate syrup that mixes up with your ice cream forming chocolate milk in the bottom of your ice cream bowl. This stuff sits regally on top of your scoop.
You take a bite and get that wonderful chew. Then you make sure you’re getting some chewy fudge in with every bite of ice cream because the fudge itself feels like it’s its own treat. And, then, it’s gone. Because it was so good you just had to chew through that whole top layer.
But you still have ice cream left, so you need another spoonful of fudge to accompany all that ice cream still left in your bowl. And so it goes….Yes. Keep the serving bowl nearby; this is one splurge that’s hard to limit.
You can make this ooey gooey goodness pretty easily. It all happens in one pan. Just melt the chocolate with the butter and corn syrup, then add your cream and sugar.
You’re allowed to stir up until this point. Then stop stirring, bring it to a boil and let it boil for 8 minutes. Off the heat and stir in the vanilla and salt and you are good to go.
I didn’t even get snobby about the chocolate. I had Baker’s Unsweetened Chocolate on hand and it works well in this recipe. (You can even see it’s bloomed a little.) However, better chocolate always makes for a better recipe, so if I had some Scharfenberger or other higher quality brand, I’m sure it would take this over the top.
But, I didn’t, and quite frankly, you might not want to invest in more expensive chocolate, so I’m here to tell you that the regular old unsweetened chocolate you find in the baking aisle is just fine. It will still be drool worthy. Promise.
Keep some vanilla ice cream, or whatever your ice cream flavor of choice is, on hand and you’ll always have a stop in your tracks delicious dessert ready to go. I knew you needed this Chewy Hot Fudge Sauce in your life. See that layer of chewy topping being lifted up by the spoon? Yeah,
that’s your first bite :)
Chewy Hot Fudge Sauce
- 2 ounces unsweetened chocolate finely chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons light corn syrup
- 3/4 cup heavy cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
In a heavy sauce pan, melt the butter with the chocolate and corn syrup, stirring over medium low heat until chocolate and butter are fully melted and combined with the corn syrup.
Add the cream, then pour the sugar into the middle of the mixture so that you have minimal or no sugar crystals sticking to the side of the pan. Carefully stir until the sugar is dissolved.
Once the sugar is dissolved, stop stirring and increase heat to medium. Bring the mixture to a boil without any stirring and let it boil for 8 minutes.
Remove the pan from the heat and stir in the vanilla and the salt.
Serve hot over ice cream or allow to completely cool before covering and storing in the refrigerator.
*I can't stress the importance of using a heavy pan. Thin pans do not distribute heat well and can easily burn a sugary mixture like this.
*It's important to let the mixture cool before storing. If you cover it too soon, the steam from the warmth of the mixture will condense, drip back into the mixture and cause graininess.
*If it does get grainy while being stored in the refrigerator, there's no need to fret. Just measure out however much you're going to use, add a splash or so of heavy cream, stir it up and reheat in the microwave. The grains should melt right back into the mixture and it will become smooth and glossy once again. If it's still grainy, just add a bit more cream and heat again for a few seconds until it's smooth. You can also add a teaspoon of corn syrup to the mixture to help retard any further crystallization and help with some of the chewiness.
*The sauce keeps in the refrigerator, covered for about a month. I just scoop out whatever I'm going to use and heat it up (I let it just start to get bubbly) with some cream (and maybe a little corn syrup) and I am good to go! Recipe from Gourmet Magazine, June 1993
Wednesday 14th of September 2022
This is terrible. I made this yesterday. Placed it in a jar and tried to remove a portion today to reheat and it is hard as a rock. Also, it burned the bottom of my chantal cookware set pot that I have had for 20 years. I boiled it for 8 min on medium as the recipe stated "without stiring" against my better judgement as I was afraid of it burning on the bottom. Try another recipe from someone else unless you also want one of your expensive pots ruined.
Tuesday 20th of September 2022
@Ramona, Chantal are enamel clad cast iron, I don't know how much heavier you want someone to go. On my gas range I had the flame set on low as the flame looked medium to me.
Monday 19th of September 2022
Bridget, I'm sorry that it didn't work out for you. I imagine either the heat was too high or the pot wasn't heavy enough to maintain even heat through out the boiling process. If the mixture is boiled on medium heat (not high heat) with a heavy weight pot as the recipe advises, there should be no issue of burning.
Monday 18th of July 2022
THANK YOU!!! You know those Starbucks (or other instant coffe packets)?… added an 1/8 to 1:4 teaspoon of it and about 1/4-1/2 teaspoon of dark cocoa powder and it upped the “chocolate-ness” to without sacrificing the “chew”. You are wonderful for posting this.
Tuesday 19th of July 2022
YOU'RE WELCOME!!! Thrilled to hear how well it worked out for you, Renee :)
Saturday 2nd of July 2022
Oh my heavens! I’m so giddy right now as I eat my chewy hot fudge on ice cream!! I’ve long been on the search for a good recipe that didn’t just melt my ice cream into a bowl of soup and THIS IS IT!! Thank you!
Sunday 3rd of July 2022
Well, color me thrilled to hear such enthusiastic support for this yummy sauce, Kristen! Enjoy!
Saturday 15th of January 2022
Hi. You said in one the review comments that hard ball stage was to far. Can you please tell what ‘stage’/temperature’ it should cook to?
Saturday 15th of January 2022
Hi Tammy, you don't really need to take the temperature here. As long as you're using a heavy sauce pan and boiling for the 8 minutes, you should be fine. I haven't taken the temperature when making this to give you an exact reading. That being said, if you do choose to use a thermometer, I would probably stop before you get to the soft ball stage (235 degrees F.) Hard ball stage is 250-265. You can take the temp at 8 minutes and see exactly where you end up. My guess is it will be somewhere in the 220's or just getting into 230. I hope that helps!
Monday 8th of June 2020
I stored this a while back as it was acquired and worked with by my sister. Chicago native and Mom used this as our special Birthday and other occasions STICKEY SAUCE. It was our favorite as kids. Gonna try it out for my brother on his 59th this month. We may be a little older, but STICKEY SAUCE will be a hit once again. There is a little detail to the texture and the temperature, but as I have cooked for 35 years in kitchens across the country, I am reasonably confident in my outcome. Not a regular visitor to the internet conversation sites, I will try to update with my results. Best to you and thanks. George Keller [email protected]
Monday 8th of June 2020
I look forward to your feedback, George. I love the name, "Stickey Sauce!" :) Hope it works out and brings back sweet memories!