Ingredients
Scale
- 1/2 cup heavy cream
- 1/3 cup light corn syrup (or brown rice syrup)
- 1/3 cup packed light brown sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1.5 tablespoons instant espresso powder
- 1/4 teaspoon sea salt
- 4 ounces high-quality semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon pure vanilla extract
Instructions
- In a medium heavy-bottomed saucepan, whisk together the heavy cream, light corn syrup, brown sugar, cocoa powder, instant espresso powder, and sea salt. Ensure the cocoa and espresso powders are well-integrated into the liquid to prevent lumps from forming later in the process.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, whisking frequently. Once it begins to bubble, reduce the heat to low and let it simmer for about 3 to 5 minutes. You will notice the sauce becoming glossy and slightly thicker as the sugars melt and the cream reduces.
- Remove the pan from the heat. Immediately add the chopped semi-sweet chocolate and the cubed butter. Let the mixture sit undisturbed for one minute to allow the residual heat to melt the solids. Gently whisk the sauce until it is completely smooth, shiny, and uniform in color.
- Stir in the vanilla extract. Allow the espresso hot fudge sauce to cool for about 5 to 10 minutes before serving. It will continue to thicken significantly as it reaches room temperature. Pour it generously over your favorite brownies or ice cream sundaes.
- Cook Time: 15 minutes