Simple Brown Butter Hot Fudge Sauce

Homemade Hot Fudge is a must if you like eating ice cream.  This Brown Butter Hot Fudge Sauce is thick, rich, and intensely chocolatey.  This is hands down so much better than store bought hot fudge, and you probably have everything you need to make it in your pantry already. 

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Ingredients

• ¾ cup (180g) heavy cream
• ¼ cup (45g) packed dark brown sugar
• ¼ cup (25g) unsweetened Dutch-processed cocoa powder
• ½ cup (125ml) light corn syrup
• 6oz (170g) semisweet chocolate, chopped
• 2 Tbsp (28g) unsalted butter
• ½ tsp (2.5g) vanilla extract

Equipment

• Small saucepan or skillet (preferably light-colored bottom)
• Silicone spatula
• Large saucepan
• Whisk
• Airtight container (for storage)

Making the Brown Butter

Making brown butter is a simple, yet effective way to bump up the butter flavor in any recipe.  Browning the butter adds a nutty flavor and aroma. 

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Place the butter into a small saucepan or skillet with a light-colored bottom.  This will make it easier to see when the butter has browned.  Gently heat the butter on medium and stir constantly to keep the butter milk solids from burning.  The butter will foam and sizzle as it cooks.  Turn the heat down slightly if the butter begins to “pop.”  Continue stirring for 5-8 minutes until the butter turns a golden brown.  Immediately pour the butter into a small bowl to remove it from the hot pan and avoid burning.  Set the brown butter aside. 

Making the Hot Fudge

Place the cream, brown sugar, cocoa powder, and corn syrup into a large saucepan.  Whisk gently to combine and heat the mixture over medium heat.  Bring the mixture to a boil while stirring frequently. 

Remove the mixture from the heat after boiling for 30 seconds and add the chopped chocolate and browned butter.  Stir until chocolate is completely melted and incorporated into the sauce.  Finally, add the vanilla and stir to combine. 

This recipe makes approximately 2 cups of hot fudge.

Serving Hot Fudge

Let the sauce cool for a few minutes before serving.  In my opinion, Hot Fudge is best when it’s drizzled over delicious ice cream like my Creamy Vanilla Ice Cream or Roasted Strawberry Ice Cream. 

The sauce should be thick and ribbon off the spoon.  The best thing about this Brown Butter Hot Fudge Sauce is that it’s not overly sweet so it pairs beautifully with sweet desserts.  

Storing Hot Fudge

Place any unused Hot Fudge in an airtight container (I like re-purposing store-bought jam jars) and store in the fridge for up to a month.  The sauce will firm up in the fridge, so it’s necessary to re-warm it before using it.  Use one of the following options to re-warm the Brown Butter Hot Fudge:

1. Scoop the desired amount into a small saucepan and heat over low heat until the sauce is pourable.  Stir frequently to avoid burning. 
2. Scoop a small amount of the hot fudge into a bowl and microwave it for 10-15 seconds at a time, stirring each time after removing it from the microwave.  You can heat the entire jar in the microwave, but it sometimes gets a little clumpy if the sauce is reheated many times or if it’s heated too much. 

Want more Ice Cream Inspiration?

Note

1. This recipe was adapted from the “Classic Hot Fudge” recipe The Perfect Scoop (Revised) by David Lebovitz.