Equipment
Ingredients
Dairy and Sugars
- 120 ml heavy cream
- 60 g unsalted butter, cubed
- 100 g light brown sugar, packed
- 100 g granulated sugar
Chocolate and Flavorings
- 30 g dutch-processed cocoa powder
- 85 g unsweetened chocolate, finely chopped
- 5 g flaky sea salt
- 10 ml vanilla extract
Nutrition (per serving)
Method
Measure and finely chop the unsweetened chocolate. Set aside so it is ready to be added quickly at the end of the cooking process.
Combine the heavy cream, cubed butter, brown sugar, granulated sugar, and cocoa powder in a medium saucepan.
Place the saucepan over medium heat. Whisk continuously until the butter is completely melted and the sugars have completely dissolved, reaching approximately 90°C/195°F.
Increase the heat slightly to bring the mixture to a gentle boil at 100°C/212°F. Once boiling, immediately reduce the heat to maintain a steady simmer and cook undisturbed for exactly 3 minutes.
Remove the saucepan from the heat completely. Immediately add the finely chopped unsweetened chocolate, flaky sea salt, and vanilla extract. Whisk vigorously until the chocolate is fully melted and emulsified into a perfectly smooth sauce.
Transfer the hot fudge to a heatproof glass jar. Allow it to cool uncovered for 15 minutes before serving. This resting period allows the sauce to thicken to the ideal draping consistency.
Chef's Notes
- Using a combination of cocoa powder and unsweetened block chocolate provides both deep color and the necessary cocoa butter for a luscious, thick texture.
- Dutch-processed cocoa is strongly recommended over natural cocoa powder here, as its reduced acidity yields a darker, more classic fudge flavor.
- The flaky sea salt will not fully dissolve into the fat-rich sauce, providing delightful bursts of salinity that cut through the richness of the fudge.
- If gifting this sauce, pour it into sterilized glass jars while still hot, then seal. Attach a tag with reheating instructions.
Storage
Refrigerator: 3 weeks — Store in a tightly sealed glass jar.
Freezer: 3 months — Leave at least 2cm of headspace in the container to allow for expansion.
Reheating: Microwave uncovered in 15-second bursts, stirring in between, or place the sealed jar in a warm water bath until pourable.
