Hot Fudge

Preparation info

  • Makes About

    4 Cups

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About


  • 2 cups (480 ml) heavy cream
  • 1β…” cups (330 g) organic cane sugar
  • β…” cup (160 ml) golden syrup
  • β…” cup (60 g) cocoa powder
  • ΒΌ cup (20 g) whole coffee beans
  • 14 ounces (400 g) semisweet chocolate, chopped
  • 6 tablespoons (90 g) unsalted butter
  • 1 tablespoon vanilla extract


    1. In a medium saucepan, combine the cream, sugar, syrup, and cocoa powder and whisk over medium-high heat until well combined. Add the coffee beans. Bring the mixture to a simmer.
    2. Add the chocolate and butter and whisk until melted and smooth. Remove the pan from the heat and stir in the vanilla. Pour the hot fudge through a wire-mesh strainer into a bowl to remove the coffee beans. Discard the coffee beans.
    3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.