Homemade Hot Fudge Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 480ml (or 2 cups)
Pour this stuff over pancakes, ice cream, cake, cookies or peanut butter sandwiches!
  • 160ml (or ⅔ cup) heavy whipping cream
  • 180g (or ½ cup) Lyle's Golden Syrup
  • 75g (or ⅓ cup) light brown sugar
  • 30g (or ¼ cup) Dutch-processed cocoa powder
  • ¼ teaspoon table salt
  • 180g (or 6 ounces) bittersweet chocolate, chopped and divided
  • 28g (or 2 tablespoons) unsalted butter
  • 1 teaspoon vanilla extract
  1. In a medium-sized saucepan, combine the cream, Golden Syrup, sugar, cocoa powder and salt. Add half the chopped chocolate and heat over moderate heat, stirring to dissolve until the chocolate has melted, the sugar has dissolved and the mixture has began to bubble at the edges.
  2. Crank the heat down to low and cook the mixture for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in the remaining chocolate, the butter and the vanilla.
  4. Allow to cool to warm before serving.
  5. Sauce can be stored in an airtight container for a few weeks. Before serving, reheat the sauce by placing the jar in a few inches of hot water for a few minutes.
If you can't get your hands on Golden Syrup, you can use light corn syrup instead.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/11/10/homemade-hot-fudge-sauce/