Although tasty, this was not nice and thick like hot fudge should be. The only thing I changed was to use chocolate chips instead of bittersweet chocolate, as that is what I had on hand. This had the consistency and taste of Hershey's Syrup. If they could re-formulate this recipe so that it would be thicker, they'd have a winner. In the meantime, I will just buy a bottle of Hershey's Syrup, instead of making this again.
Classic Hot Fudge Sauce
Prepare this a day or two ahead and refrigerate; microwave at MEDIUM for two minutes or until thoroughly heated, stirring after one minute.
Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 124
- Calories from fat: 28%
- Fat: 3.9g
- Saturated fat: 2.1g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.0g
- Protein: 1.1g
- Carbohydrate: 24g
- Fiber: 0.8g
- Cholesterol: 2mg
- Iron: 0.3mg
- Sodium: 26mg
- Calcium: 19mg
Ingredients
- 1 cup sugar
- 2/3 cup 1% low-fat milk
- 2 tablespoons unsweetened cocoa
- 2 tablespoons light-colored corn syrup
- 2 teaspoons butter
- Dash of salt
- 3 ounces bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Preparation
- 1. Combine the first 6 ingredients in a medium heavy-duty saucepan over medium heat; bring to a simmer, stirring constantly with a whisk. Cook 2 minutes or until smooth, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.
Classic Hot Fudge Sauce Recipe at a Glance
- COURSE: Desserts, Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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