This is it. My world-famous hot fudge sauce. I’ve been making it for fifteen years. It’s a favorite among my family and friends, and for good reason. It’s amazing. Seriously, ridiculously amazing. It is greater than the sum of its parts, almost unfathomably so.
I cannot overstate how good this stuff is. It’s heaven in a jar.
I also cannot claim this recipe as my own. It’s the culinary genius of a dear friend, and was made locally famous in my home town thanks to her family restaurant, Dana’s by the Gorge. It was the star ingredient of the Go Ahead and Gorge sundae: brownie, coffee ice cream, hot fudge. Criminally delicious.
This is the best stuff you’ll ever pour over ice cream. And your ice cream will thank you. Dip fruit in it–strawberries are particularly happy to go for a swim in the molten chocolate pool. Use it as the most incredible fondu. Drizzle it over pound cake, drop it on shortcake, spread it between layers of birthday cake. Or just eat it with a spoon.
If you’re not already a chocolate addict, this will make you one in a single spoonful. If you are, welcome to nirvana.
This recipe will make enough fudge to fill two 12 oz. mason jars, but it can go into jars of any size. It makes a most welcome gift, and the recipe can be easily doubled. Just be sure to use a larger pot.
I made about a dozen batches for my wedding and gave the little pots of love away as favors at the end of the night.
So, without further delay, the recipe for *the* hot fudge (the only hot fudge you’ll ever want to eat):
THE HOT FUDGE
2 c. sugar
1 c. cocoa
1 can evaporated milk
1 c. light Karo syrup
1 c. chocolate chips
1/2 c. butter
2 tsp. vanilla
Mix the sugar, cocoa, evaporated milk, and syrup in a medium sauce pot. The ingredients won’t combine readily, but as they heat up they will. Bring this to a boil over medium heat. No higher. Chocolate and sugar will want to scorch on you, and scorched chocolate does not make good hot fudge.
Once it comes to a full boil, cook for three minutes, stirring constantly. Notice how much the mixture expands as it boils. Do not make the mistake of choosing a shallow pot for this. It’s not a pleasant mess to clean up.
After three minutes, turn off the heat. Stir in the chocolate chips. Allow them to melt fully. This is important. If the chocolate chips go in after the butter, or are not fully melted when the butter hits the sauce, the mixture won’t be hot enough to melt the chips and you’ll have little unmelted bits in the finished sauce.
When the chocolate chips are fully melted into the sauce, stir in the stick of butter. The heat of the sauce will melt the butter. Just keep stirring until no butter remains and the sauce has a glossy, satiny finish.
Finally, stir in the vanilla. Et, voila! You’re done.
Pour the fudge into clean jars and affix the lids. As the sauce cools, the mason jars will create an air-tight seal. There is a science-y explanation for this. If you want to know what it is, ask my husband. He’s the science guy around these parts. I just know it works.
This recipe makes enough for two mason jars, with a little left over. Pour that into a bowl. Eat it. Just wait a few minutes for it to cool off. Chocolate lava will burn your mouth. It really ruins what is otherwise the most pleasurable food experience.