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Recipes

Hot Fudge Sauce

By Franklin Fountain in Philadelphia PAPhotography by Matt Duckor

4.3

(37)

Image may contain Food and Ketchup

This recipe for hot fudge sauce comes from the ice cream parlor Franklin Fountain in Philadelphia PA.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1

/4 cup sugar

2

tablespoons light agave syrup (nectar)

3

/4 cup heavy cream

1

/4 cup whole milk

2

tablespoons unsalted butter

8

ounces semisweet or bittersweet chocolate (60%–72% cacao), chopped

Need to make a substitution?

Preparation

  1. Step 1

    Bring sugar, agave syrup, and 2 Tbsp. water to a boil in a small deep heavy saucepan, stirring to dissolve sugar. Prop a candy thermometer in pan with bulb submerged in syrup. Boil without stirring until ther-mometer registers 265°, 8–10 minutes. Add cream, milk, and butter. Whisk until butter is melted and mixture is smooth.

    Step 2

    Remove from heat; add chocolate and whisk until melted and mixture is smooth. DO AHEAD: Can be made 2 weeks ahead. Transfer to a microwave-safe bowl. Let cool completely; cover and chill. Reheat in microwave in 10-second intervals, stirring occasionally, until heated through.

Nutrition Per Serving

2 tablespoons per serving. One serving contains: Calories (kcal) 70 Fat (g) 5 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 0 Sodium (mg) 0
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