There’s something magical about this hot fudge. I’ve shared it with friends who report back that they ate it straight, no ice cream required. 😊
This is based on the recipe my mom used to make. An all-time favorite, it fills hundreds of childhood memories for me. I’ve just adapted it to be a bit easier and a little more balanced.
There are a couple of “secret ingredients” that make this special. The first is Baker’s German Sweet Chocolate. You can get it at most major grocery stores, or even at Target. I’ve tried this with chocolate chips or other bars of chocolate, and it’s just not the same. There’s also a little bit of salt to add balance, and a splash of vanilla to make it more nuanced than most hot fudges.
- 4 oz. Baker’s German Sweet Chocolate
- ½ cup (1 stick) butter
- Between ½ and ¾ cup sugar, depending on how sweet you want it (When I was a kid, I loved it SWEET, but these days, I stick closer to ½ cup)
- 2/3 cup Half-and-Half
- ½ tsp. salt
- 1 tsp. vanilla
Melt the butter and chocolate in a saucepan over medium heat, stirring steadily.
Once melted, add in the Half-and-Half, sugar, and salt. It will start to look grainy, but don’t worry, that’s just the sugar. It will dissolve. There’s an object lesson here: Sometimes things look messy before they become beautiful!
At this point, you need to stir constantly, but your kitchen will start to smell so heavenly, it’s a truly enjoyable experience. Bring the mixture to a gentle boil. As soon as you start to see a few bubbles, set your timer for four minutes. Keep stirring the entire four minutes. Bump the heat down if needed to keep it from reaching a rolling boil.
At the end of those four minutes, turn the heat off, and add your vanilla. It may bubble up a bit, but don’t worry. Give it another stir, then let it rest for 5 minutes, stirring every minute or two. It should settle into a luxurious, smooth chocolate sauce.
If you’re serving it right away, check the temperature and make sure it’s not too hot. You may need to let it sit a few more minutes. To save for later, pour into a mason jar and keep in your fridge for up to one week–although I’ve never had it last that long! 😜