Homemade Hot Fudge Sauce How To Series

 To make things simpler, I ultimately combined portions from several other recipes to create this amazing hot fudge sauce.

Can I even begin to describe how rich, luscious, and delightfully chocolaty this sauce is for you guys? It is absolutely drool-worthy and tastes amazing when poured over ice cream. Mmm. Oh, and making this is quite simple. Just treat yourself to creating homemade hot fudge sauce, I’m telling you guys; it is so worth the little extra time it requires. I sincerely hope you are all enjoying your week so far, and I appreciate you coming by.

Fill the pan with half of the chocolate chips, cocoa powder, sugar, salt, and heavy cream.

melted down nicely…

then incorporate the remaining chips, vanilla, and butter.

and everything has been melted down, combined, and is now edible.

so have fun, everyone!

Homemade Hot Fudge Sauce How To Series
Exceptionally simple homemade hot fudge sauce.

Ingredients
Heavy whipping cream, 2/3 cup.
Light corn syrup, 1/2 cup.
1/3 cup of packed brown sugar.
1/4 cup of cocoa powder without sugar.
Salt, 1/4 teaspoon.
Ghirardelli Semi Sweet Chocolate Chips, 6 Ounces, Divided.
Unsalted butter, 2 tablespoons.
Vanilla extract, 1 tablespoon.

Instructions
Half of the chocolate chips, heavy cream, corn syrup, brown sugar, and cocoa powder should be combined in a medium saucepan. The mixture should be heated over medium heat while being constantly stirred.
For an additional five minutes, cook on low.
The remaining half of the chocolate chips, butter, and vanilla should be added after you turn off the heat in the pot.
until smooth, combine and stir.
Enjoy by pouring hot over your preferred ice cream or by placing in a mason jar and storing in the refrigerator.

Notes Feel free to swap out semi-sweet chocolate chips for dark chocolate chips if you like a more intensely rich flavor. The same goes for milk chocolate.
Before pouring this hot fudge sauce over ice cream (or anything else), it’s a good idea to give it a brief zap in the microwave because it thickens up quite a bit when chilled in the fridge.