Velvet Hot Fudge Sauce - Smooth, Thick & Decadent

This delicious recipe is similar to one shared by my friend Cathy years ago when we were serving hot fudge sundaes to a big group. Over the years I've tweaked the recipe a bit. It's another family favorite that's easy and fast to make.

A word about corn syrup.
One of the things that makes this fudge sauce so satisfying is it's smooth-as-velvet texture. That smoothness and shine comes from corn syrup. I know many people are trying not to eat as much corn syrup, but make sure you don't confuse this with the high fructose corn syrup that has been in the news a lot lately. Light corn syrup (the Karo kind) is no worse for you than sugar. That doesn't make this health food. It's a splurge any way you look at it.

David Lebovitz has some good information about using corn syrup in recipes, in case you're interested.

Honey is an optional substitute.
You can substitute honey for the corn syrup in this recipe, although you don't need as much--honey is much sweeter than corn syrup. However, it will give the sauce a distinctive honey taste. It's a matter of individual taste whether that's a good or a bad thing. I prefer the corn syrup version; the honey version is different, but still good. In my opinion anyway. The recipe includes both versions, so you can choose.

Instant espresso or coffee granules--the secret ingredient.
Ina Garten, my favorite Food Network chef, recommends instant espresso or coffee as a secret ingredient in many of her chocolate recipes. A small amount of instant espresso/coffee intensifies the chocolate flavor without imparting a coffee taste. Since learning that tip from her, I've added a little instant espresso to this Fudge Sauce recipe. I'm a believer--tastes so rich and good.  King Arthur Flour Company also recommends enhancing chocolate baked goods in this way.

Great for gifting.
It would be hard to find someone who wouldn't enjoy receiving a jar of homemade fudge sauce. Look below for downloadable tags you and print and attach to jars of this sauce. 

Step-by-step photos for making Velvet Hot Fudge Sauce.

Step 1. Assemble these ingredients: butter, chocolate chips, light corn syrup (or honey), instant espresso or coffee granules, sweetened condensed milk.

Step 2. Add butter and chocolate chips to pan and cook on low until melted. Stir it frequently.

Step 3. To the melted butter & chips, add the espresso/coffee granules and corn syrup (or honey).

Step 4. Stir in the condensed milk.

Step 5. Cook uncovered on low for 30 minutes, stirring frequently.

Done! Wasn't that easy? The recipe makes 4 cups. That fits perfectly in 4 1/2-pint jars. Store in these or any airtight containers in the fridge. It keeps up to 3 months.

Here's a jar tag/label you can download, print and attach to your jars. Click on the tag image below to print a full sheet of these labels:

You can punch a hole in the tag and hang it around the jar rim with a rubberband, ribbon or string. Or, stick the tag to jar with double stick tape. You can also print these on sticker paper and adhere them to the jar.

SERVE the sauce hot over ice cream, cake, brownies, or as a fondue dessert dipping sauce. When cold, this sauce is too thick for serving--it must be heated.

TO REHEAT microwave on high, stopping and stirring at 20 second intervals, until hot. Boiling or overheating will result in sauce getting overly hard.

One of my favorite desserts is hot fudge sundaes. The combination of the cold ice cream and hot fudge sauce is as good as it gets!

Make it a yummy day!

You may be interested in this delicious recipe that includes this hot fudge sauce:

Click to view Angel Food Cake with Strawberries & Hot Fudge Sauce recipe

Velvet Hot Fudge Sauce

By Monica              Servings: Makes 4 cups

Ingredients

• 1/2 cup butter
• 1 12-oz. bag (2 cups) semi-sweet chocolate chips
• 1-1/2 cups light corn syrup*
• 1 teaspoon instant espresso or coffee granules
• 1 14-oz. can sweetened condensed milk

Directions

In 2-1/2 to 3 qt. saucepan, melt butter and chocolate chips on low, stirring frequently. Stir in corn syrup and espresso/coffee granules. Then stir in condensed milk. Cook on low, uncovered, for 30 minutes, stirring frequently.

STORE in airtight container in refrigerator for up to 3 months.

SERVE hot over ice cream, cake, brownies, or as a fondue dessert dipping sauce. This sauce is too thick for serving when it is cold.

TO REHEAT, microwave on high, stopping and stirring at 20 second intervals, until hot. Boiling or overheating will result in sauce getting overly hard.

*1 cup of honey may be substituted for the corn syrup; however, the sauce will have a distinct honey flavor. (Honey is sweeter than corn syrup, so you don't need as much.)