Hot Fudge Recipe

INGREDIENTS

½ cup unsweetened cocoa powder 42 grams
⅛ teaspoon instant coffee
2 cups granulated sugar 400 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams (1 stick)
1½ ounces unsweetened baking chocolate 43 grams▢12 ounces evaporated milk 354 grams (1 can)

Sift together the cocoa powder, instant coffee, sugar and salt to break up any lumps.½ cup unsweetened cocoa powder,⅛ teaspoon instant coffee,2 cups granulated sugar,½ teaspoon kosher salt
Combine the sifted mixture, butter, baking chocolate, and evaporated milk in a large saucepan set over medium heat. Whisking the mixture continuously, bring to a boil and continue whisking for 6-7 minutes. Remove from heat when the mixture begins to thicken. Don’t let it burn.½ cup unsalted butter,1½ ounces unsweetened baking chocolate,12 ounces evaporated milk
Allow the sauce to cool for a few minutes, then serve immediately or continue cooling before storing in containers for refrigeration.
If reheating after being chilled warm the hot fudge in the microwave for 5-10 seconds at a time, until desired temperature has been reached.

This recipe makes 4 cups of fudge sauce.
Remember to use unsalted butter! Sometimes it’s up to your personal tastes, but I don’t think anyone likes a salty chocolate sauce.
I like keeping my hot fudge sauce in a cute airtight glass jar, as it makes for the best presentation and keeps the sauce fresh. However, plastic airtight containers work just as well.
Remember to let the sauce cool for a while before you dig in! It’ll be tempting to just go for it, but remember that the sauce was brought to a boil, so it’ll be HOT! Just 2 or 3 minutes will leave the sauce warm and gooey instead of piping hot.

Storage: Store hot fudge sauce in an airtight container in the refrigerator for up to 3 months.