I prefer my fudge to be less sweet than most. If that doesn’t suit your taste buds, you can either increase the amount of corn syrup by a tablespoon or two or omit the dark chocolate chips and use an equal amount of milk chocolate which is sweeter and will create a slightly sweeter batch.The corn syrup helps to create a smooth texture and glossy appearance. You can substitute another liquid sweetener of your choosing if you prefer. Honey and agave syrup can be used, but you may find that they will be needed in a reduced amount as they tend to be more flavorful. Start with a half portion and taste the finished sauce for sweetness. Add more as needed to achieve the flavor you desire.
Author: Jennifer from 1840 Farm
Ingredients
6ouncesheavy cream or whipping cream
¼cuplight corn syrup
¼cupbrown sugar
¼cupcocoa powder
⅛teaspoonsalt
⅓cupmilk chocolate chips
⅓cupsemisweet chocolate chips
⅓cupdark chocolate chips
2Tablespoonsbuttercubed
1Tablespoonvanilla extract
Instructions
Combine the cream, corn syrup, brown sugar, cocoa powder, and salt in a saucepan set over medium heat. The ingredients will come together into a smooth liquid with a bit of stirring or whisking after it has warmed a bit. Increase the heat to medium-high and bring the mixture to a simmer or gentle boil, stirring or whisking occasionally. Reduce the heat to medium-low or low to hold at a simmer/gentle boil for five minutes, stirring occasionally.
Remove the pan from the heat. Add the chocolate and butter to the pan, stirring until they have melted and the liquid is smooth. Add the vanilla extract and stir to distribute.
Transfer the fudge to a Mason jar or container with a lid. Allow the fudge to cool to room temperature before securing the lid and storing in the refrigerator. The hot fudge will keep for 12-14 days although it never lasts that long at our house.
This fudge will solidify when refrigerated thanks to the chocolate and butter. To warm before using, remove the lid and microwave in 20-second increments until warm and stir until the mixture is smooth. Spoon the warm hot fudge over ice cream and top with your favorite sundae toppings.
Notes
I like to use chocolate chips for this recipe as I always have them on hand in the pantry and they don’t require any prep. If you prefer using bars of chocolate, simply chop it into small pieces before measuring. I also like to incorporate three types of chocolate in this recipe to create a more complex chocolate flavor. If you prefer, you can use one or two chocolates in your batch. Whatever sort of chocolate you like to use when baking will be delicious. I don’t use much corn syrup in my recipes, but this is the perfect sort of recipe for it. The viscous corn syrup will help to prevent the fudge from seizing up or forming sugar crystals. It also lends a gorgeous shiny appearance to the fudge. You can use agave syrup or honey if you prefer, but the flavor and texture will vary from the original recipe. Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe is delicious when made with one of our nut free favorites: Vermont Nut Free Chocolates baking chips. You can learn all about them at www.vermontnutfree.com.