Chewy Gooey Hot Fudge Sauce is rich and buttery chocolate that turns chewy when poured over ice cream.
This Chewy, Gooey Chocolate Sauce will turn chewy when poured over ice cream. It’s won’t just pool up in the bottom of your bowl. It will take your ice cream to the next level.
Imagine a Carvel Dipped Ice Cream Cone, but rather than a hard shell, you’ll have a fudgy, chewy chocolate that will make you go ummmmmmm.
My dad was remarried when I was 13 years old. One of the only things I care to remember, is her chewy chocolate sauce.
She also made a mean Split Pea Soup. That is about all the good I can say about her… okay then.
I don’t remember the exact recipe for the chocolate sauce, but after trial and error, I have come up with a Chocolate Fudge Sauce that turns into chewy deliciousness when it hits cold ice cream. I’ve been using Rodelle Gourmet Baking Cocoa lately, which is a high quality, European Dutch Processed Cocoa.
Natural Cocoa and Dutch Cocoa are very different and not interchangeable in recipes. I stay away from Nestle and Hershey’s Cocoa, as they have added too many fillers and their cocoa no longer tastes like cocoa.
This is very simple to make. Add all the ingredients, except for the vanilla into a heavyweight stainless steel saucepan and with a Whisk, cook over medium heat until you see a soft boil. Don’t stop whisking.
Immediately turn down the heat to the lowest setting and continue to whisk for five minutes, on simmer. The mixture will start to expand a bit and if there are too many bubbles, lift the saucepan off the stove to reduce the heat and continue to whisk.
Put it back on the stove, while whisking. If it starts to bubble again, lift if from the flame.
You’ll want a nice, smooth, shiny appearance. Once you have removed the sauce from the heat, whisk in the vanilla.
Try the ice trick to see if your sauce will harden to chewy by pouring a spoonful over a bowl of ice and mixing it around.
This sauce makes a great drizzle over my Pressure Cooker Happy Birthday Brownie Cheesecake or my New York Cheesecake,
When you remove the spoon, the sauce should appear thick and not fall back into the ice. You can see the sauce pooled in the bottom in a glob.
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Kerr Half Pint (8 oz) Mason Jars
- 2 quart Slow Cooker
- Candy Thermometer
- Rodelle Gourmet Baking Cocoa
Here is the handy printable recipe:
- 1.25 cups Sugar
- ¼ cup Dutch Processed Cocoa
- ½ cup Heavy Cream or Milk
- 4 Tablespoons Butter
- Pinch of salt
- 1 teaspoon Vanilla
- Combine all ingredients in small, heavy saucepan set over medium heat.
- Bring to a boil whisking constantly.
- Once it reaches a boil, immediately reduce to simmer.
- Simmer and whisk for five minutes.
- Remove from heat and stir in vanilla.
- Let cool to lukewarm before serving.