Easy 5 Minute Hot Fudge Sauce Recipe (2024)

FAQs

What's the difference between hot fudge and fudge? ›

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection.

Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top.

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.

Hot Fudge Topping

Ingredients: Sugar, Water, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (processed With Alkali), Corn Syrup, Salt, Disodium Phosphate, Soy Lecithin, Natural Flavor, Potassium Sorbate (preservative), Polyglycerol Esters Of Fatty Acids. Contains: Milk, Soy.

In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

Is it safe to can hot fudge sauce? ›

That's not to say that recipes aren't available, there are plenty of them on the internet, but they are NOT safe. Chocolate sauces are low-acid foods. Improper canning of low-acid foods has the potential to allow the spores that cause botulism to grow. Botulism is a food poisoning.

Just pop it in the microwave and heat in 45 second intervals until smooth! Storage: This is just fine kept at room temp for a day, but if you are going to keep it overnight or for an extended period of time, pop it in the fridge and just reheat in the microwave.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.