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The World’s Best Hot Fudge Sauce

Hot Fudge Sauce

Yesterday was the kind of day that reminds me why I live in Atlanta: 80° and sunny with blue skies studded with puffy cumulous clouds. The only thing that yesterday needed was chocolate. Yes, chocolate would make it perfect. Luckily on a book buying binge in St Louis (I have a problem. It’s okay. I can talk about it.) I purchased Maida Heatter’s Book of Great Chocolate Desserts the 1980 edition!

For all those who are not familiar, Maida Heatter is an iconic American chocolate pastry chef, and I would argue that she is the Julia Child of Chocolate. Strong words. But well deserved I assure you. In the introduction Maida says, “I come from a long line of chocolate-lovers…We understand each other, chocolate and I. My husband says that I can hear chocolate. “ It was then that I knew – Maida and I would get along just fine.

Even my craving for a chocolate confection could not induce me to take a trip to the grocery store, so I took a peek in my cupboards and saw all the makings of hot fudge! Maida’s recipe claims to be the “world’s best hot fudge”, and it absolutely lives up to the name. So amazing. I vow to never make another hot fudge recipe ever again. It was so easy but perfectly rich and velvety and bursting with chocolate flavor!

My Dad is going to be very jealous because the only thing he loves more than barbeque sauce is hot fudge smothered vanilla ice cream. Not on the menu? Doesn’t matter, he’ll ask anyway. Bold man! This recipe is for you, Dad!

Hot Fudge Sauce

The World’s Best Hot Fudge Sauce

Maida Heatter’s Book of Great Chocolate Desserts

 

½ cup heavy cream

3 tablespoons sweet butter (unsalted, Dad), cut in small pieces.

1/3 cup granulated sugar

1/3 cup dark brown sugar, firmly packed

Pinch of salt

½ cup Dutch-process cocoa powder, sifted (Maida says, “It must be Dutch to have the right color and flavor”)

 

Heat cream and butter over moderate heat until the butter has melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are completely dissolved. Maida suggests that, “The surest test is to taste; cook and taste until you do not feel any undissolved granules in your mouth.” I was completely on board with the taste test – delicious and effective!
Reduce the heat and add the salt and cocoa powder; briskly stirring with a thin wire whisk until smooth. You can smash any rebellious lumps with a spatula.

Remove from heat and serve immediately. You may also store any leftovers in the refrigerator and reheat slowly in the top of a double boiler. The hot fudge sauce will become too thick to spoon out after refrigeration, so you should place the jar or glass storage dish in a bowl of hot water until enough melts to pour out.

Hot Fudge Sauce

If the simplicity cannot induce you to make this dessert your next chocolate indulgence, then the sigh-of-contentment chocolate flavor should. I am officially a card-carrying member of the Maida Haetter Fan Club. On a side note: I first learned about Maida Haetter from Mad About Maida. His blog is pretty amazing and he provides step-by-step, stupid proof instructions. Love.

Hot Fudge Sauce

11 Comments

  • Phillip
    July 16, 2013 at 3:25 pm

    Hey, thanks for the mention! A friend forwarded me this and I can’t wait to explore your blog. I’m glad you like mine. 🙂

    Reply
    • AmericanCooking22
      July 16, 2013 at 6:20 pm

      I’m glad you found me! Your blog is why I fell in love with Maida in the first place (and why I know what ice box cookies should look like)!

      Reply
  • Lisa A Langston
    May 26, 2019 at 9:05 am

    Yum! Which other Maida cookbooks do you own?

    Reply
    • Lindsey
      June 14, 2019 at 12:33 pm

      I own her cookies one (the newest edition as well as an old one), the chocolate one, and one other one I can’t seem to find right now. If you like Maida, you should check out one of my blogging friend’s blog that is entirely devoted to her!

      Reply
  • Dom
    August 30, 2019 at 5:23 pm

    can I use half and half? looks wonderful.

    Reply
  • Dom
    August 30, 2019 at 9:27 pm

    It came out perfect and I used half and half. Thank you for the recipe , its delicious. I wish I could send you a picture. Its so thick just like hot fudge. thank you

    Reply
    • Lindsey
      September 2, 2019 at 9:35 am

      Oh I’m so happy!!! I’m glad it worked with half and half. Sorry I didn’t respond early. In the fudge sauce I make in the restaurant, I use all milk so it is certainly possible! What are you going to do with it?

      Reply
  • Dom
    September 2, 2019 at 3:38 pm

    Thank you so much. I made it for icecream sundaes and whatever else comes along. lol I bet you can put it on a homemade icecream cake with the crunchies something I make every year for my husband. Taste just like Carvel. I saw a carvel cake the other day with the fudge on top of it. It’s fine that you could not back to me right away. Is a matter of fact your the only one who ever did since I sometimes search on blogs for recipes since I’m an avid baker and cook. There is always a question, lol. Thank you again, delish. A keeper for sure. Much appreciated.

    Reply
    • Lindsey
      September 6, 2019 at 11:33 am

      Sounds perfect!

      Reply
  • Lelia
    August 24, 2020 at 3:54 pm

    Dad says “haha” on the unsalted comment!!

    Reply
    • Lindsey
      August 24, 2020 at 7:32 pm

      Haha! Better late than never!

      Reply

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