Homemade chocolate fudge sauce is just a few minutes and a couple of basic ingredients away.
Are You Feeling Saucy?
Marie-Antoine Carême, the founder of French grande cuisine and the man responsible for chef's coats being white rather than some color that would better hide food stains, is credited with creating 289 sauces.
No part of your meal is complete without a sauce, and dessert is no exception. If you need a chocolate sauce, it will only take a few minutes to make your own homemade chocolate fudge sauce from scratch.
Homemade Chocolate Fudge Sauce
I like this quick fix version because it uses ingredients that you probably have on hand. If you have or can get nonalkalized cocoa powder then I suggest you use that kind of cocoa powder. Dutch processed cocoa powder is alkalized and although the difference would not be noticed at all, I have a preference for nonalkalized cocoa powder. This recipe also calls for dark chocolate that has been chopped. Any chocolate chips that you happen to have on hand will work whether they are dark, semi sweet, or milk chocolate, but dark chocolate will give you the fudge flavor you are looking for.
- 6 ounces water
- 4 1/4 ounces sugar
- 2 1/4 ounces corn syrup
- 1 1/2 ounces cocoa powder
- 4 ounces dark chocolate, chopped
Originally, the directions for this sauce were simple: Combine all of the ingredients in a sauce pot and bring it to a boil.
But, I have passed this recipe around to several friends and I inevitably get a call or an email asking "What order do I add the ingredients?"
So in the interest of saving everybody's sanity, I will give you the order that I add the ingredients:
- Place the water in the pot and set over a medium heat.
- Add the sugar and the corn syrup and stir until the sugar dissolves.
- Add the chocolate and the cocoa powder.
For a creamier texture, you can add about a 1/4 cup of cream. You may also want to add a cap full of vanilla extract if you have it on hand.
This recipe makes about a pint of sauce. You can keep it warm by using a Bain Marie. This sauce will hold in the 'fridge for three or four days.
You can use this chocolate sauce to coat your coconut macaroons, Ricotta pudding, cheesecake, ice cream, or anything that seems to need a bit of chocolate sauce.