Hot Fudge

Author: Sohla El-Waylly

Cook Time: 10 min

Yield: 1 pint

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Ingredients

225 g heavy cream | (1 cup)
100 g maple syrup (see notes) | (5 tbsp)
50 g dark chocolate, roughly chopped | (0.33 cup)
45 g Dutch-processed cocoa | (0.5 cup)
28 g unsalted butter | (2 tbsp)
40 g corn syrup | (2 tbsp)
5 g vanilla extract | (1 tsp)
1.5 g salt | (0.5 tsp Diamond Crystal kosher salt)

Instructions

In a small saucepan over medium heat, bring cream and maple to a simmer. Add cocoa and simmer, whisking constantly, until glossy and smooth, about 2 minutes.
Reduce heat to low, add chocolate, butter, and corn syrup, and whisk until melted.
Remove from heat and whisk in vanilla and salt. Strain through a fine mesh sieve and serve right away or store in a jar in the fridge for up to 3 months. Reheat before serving. The flavor improves the next day.

Notes

Can substitute maple syrup for 100 grams (½ cup packed) dark brown sugar. The flavor will be different and slightly sweeter, but still very delicious.

Citations

Hot Fudge of My Dreams | Hot Dish with Sohla Hot Dish with Sohla

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