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Rich Hot Fudge Sauce

 Rich Hot Fudge Sauce
I've made this scrumptious topping ever since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. -Carol Hanihan Ann Arbor, Michigan
28 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup heavy whipping cream
  • 3/4 cup butter, cubed
  • 1-1/3 cups packed brown sugar
  • 1/4 cup sugar
  • Pinch salt
  • 1 cup baking cocoa
  • 1/2 cup plus 2 tablespoons light corn syrup
  • 2 ounces unsweetened chocolate
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1 to 2 teaspoons rum extract

Directions

  • In a heavy saucepan, combine cream and butter. Cook and stir over
  • medium-low heat until butter is melted. Add the sugars and salt;
  • cook and stir until sugar is dissolved, about 4 minutes. Stir in the
  • cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is
  • blended.
  • Add chocolate; cook and stir 3-4 minutes longer or until chocolate is
  • melted. Reduce heat to low. Simmer for 12-16 minutes or until
  • desired thickness is reached, stirring constantly. Remove from the
  • heat; stir in extracts. Cool slightly. Serve warm over ice cream.
  • Refrigerate leftovers. Yield: about 3-1/2 cups.