Hot Fudge Sauce Simmered Until Spoonable

Set out granulated sugar 287g, Dutch processed cocoa powder, and kosher salt before you start Hot Fudge Sauce Simmered Until Spoonable. The batch is written for 10 people.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ¼ cup granulated sugar 287g
• 1 cup Dutch processed cocoa powder
• 1 teaspoon kosher salt
• ½ vanilla bean pod already scraped of the seeds
• 1 cup heavy cream 260g
• ½ cup water

How the cooking goes

1. In a sauce pot that is at least 3 quarts (the deeper the better), whisk together the sugar, cocoa powder and salt.
2. Add the vanilla bean pod followed by the cream and water.
3. Beat gently to combine. You have to have a little patience here. Cocoa powder is hydrophobic (like cats 😂) and it doesn’t want to hydrate and mix with the water and cocoa powder. Just keep whisking and it will succumb to your will eventually.
4. Warm over a moderate flame until it begins to boil. Reduce heat to low and allow to simmer until thickened. You can use a candy thermometer (205°) but it helps to test it like jam on a frozen or refrigerated plate. Just dab a bit on the plate and hold it vertically. If the sauce runs, it isn’t done. If it holds a line, it is done.
5. Strain sauce if desired, or just pick out the vanilla pod. Cool sauce in an ice bath. To make an ice bath fill a larger bowl with ice and a little bit of water. Nestle the bowl with the sauce in it inside the larger bowl.
6. Cover the top of the sauce with plastic wrap to keep it from forming a skin and poke a few holes for steam to escape. Place the whole set up (water bath and all) in the refrigerator until it is completely cooled.
7. Move it onto a sealable jar. Store in the refrigerator for up to a month.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Streusel Topping for the Dessert Plate and Butterscotch Sauce Simmered Until Spoonable.