Carvel has the best hot fudge, hands down. It’s so gooey and chocolatey and has such a rich chocolate flavor. I always get soft serve vanilla with the hot fudge. And eat every last drop. Last week I attempted to make chocolate babka with fudge filling, which turned into a 2 day affair, ending in disaster (although I did redeem myself on the second loaf). But in the midst of it all, this delectable fudge sauce was made.
For those who don’t know, I don’t just stick to what I know in the kitchen, I like to switch it up and try new things. What I like to do when I’m trying something I haven’t made before, is to research a couple of different recipes, just to see if ingredients differ from one to another or if there is more than one way to get to the same result.
So following suit, I was looking at two different recipes for the chocolate babka, and somehow combined the two for this fudge sauce. I realized half way through. After I cursed myself (but before I threw it out), I thought ‘let’s just roll with it, see what happens’. Hey, I even added in an ingredient that wasn’t in either recipe! Things got a little crazy.
The result was a beautiful, smooth, not too sweet, rich chocolate sauce that was really flavorful. I quickly wrote it down, and couldn’t wait to share with all of you!
You can use it as a topping for ice cream, you could dip strawberries in it, you could use it as a filling for cupcakes, you could ramp up your breakfast and drizzle it on pancakes…the fudge sauce possibilities are endless!
Homemade Fudge Sauce
Ingredients
- ½ cup Brown sugar
- 2 Tbsp Cocoa powder
- ¾ cup Heavy cream
- ¼ cup Softened butter
- 6 oz dark chocolate bar roughly chopped
- Pinch Salt
- Pinch Grated nutmeg
Instructions
- Preparation:In a small saucepan over medium heat, dissolve brown sugar, salt and cocoa powder into the heavy cream completely, stirring occasionally to prevent it from burning.Once everything is dissolved, turn off the heat and carefully stir in the butter, chocolate, and pinch of grated nutmeg until everything is melted and smooth.Fudge sauce can be stored room temperature, tightly covered, for 2 days. It can also be stored tightly covered in the fridge for up to a week. Let it come to room temperature before using. If you want it to turn into more of a sauce again, carefully microwave 15 seconds at a time, checking and stirring to prevent breaking.You can use this on ice cream, dip strawberries in it, use it for a filling for cupcakes or breads, or no shame in eating it by itself!
