This rich, deeply fudgy old fashioned fudge sauce attains incredible complexity and depth two ways. First, the addition of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized base affords more depth and that bit of chew and stretch you expect from an excellent fudge sauce. A full recipe yields over a quart, so you can either half the recipe or make the full recipe and share with friends. NOTE: All ounce measurements are by WEIGHT and not VOLUME.
1.3ozwater(2 Tablespoons plus 1 teaspoon water or 36 grams)
1ozlight rum(2 Tablespoons or 28 grams)
1teaspoonvanilla extract or vanilla paste
8ozexcellent quality semi-sweet chocolate, choppedor good quality chocolate chips (I used Ghirardelli 60%, 1 1/2 cups or 224 grams)
Instructions
Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
Place the cocoa paste in a large bowl.
Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't necessarily want the mixture to be super thick, but you do want it a few shades darker than when you started. If you have an instant-read thermometer, the ideal temperature to shoot for is 224F.
Once the dairy is a lovely shade of deep beige, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
Optional: Strain it just to make sure it is completely smooth.
Store in jars in the fridge.
If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.
Video
Notes
Flavor Variations
Add some orange zest and cinnamon to the cocoa powder pasteAdd a little bit of mint extract or a very few drops of mint oilcinnamon plus some cayenne or ground chipotle would make a great Mexican-style fudge sauce
Storing
Keep sauce tightly covered in the refrigerator for up to two weeks. It will probably be good for longer than that, but use your best judgment.You can freeze the sauce for longer storage.This sauce is not suitable for canning unless you are well-versed in canning dairy products.