Easy DIY: Spiced Hot Fudge Sauce
- Details
Want an easy DIY project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able to stop… my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts.
Easy DIY Spiced Hot Fudge Sauce
Ingredients
- 2/3 cup heavy cream
- 1/4 cup Valhrona cocoa powder
- 1/2 cup dark amber maple syrup
- 1/4 teaspoon salt
- 6 oz bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or puree
- 1 1/2 teaspoons finely ground Kashmiri Garam Masala
Instructions
- Pour the cream into a heavy saucepan over low heat. Sift in the cocoa powder to remove any clumps and whisk together until smooth.
- Increase the heat to medium, and stir in the maple syrup, salt and chopped chocolate. When the mixture begins to bubble, reduce the heat to low and cook, stirring occasionally for about 5 minutes. Remove from heat.
- Sift in the finely ground spices, and stir in the butter and vanilla. Continue stirring until the butter is melted and spices are mixed in.
- Allow the sauce to cool slightly and transfer to airtight jars for storage. Reheat before serving.
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Looks edible! 🙂
Sounds nice, will try! Thanks
FYI for anyone who makes this recipe: let it cool before you taste it–the spices come through better. In fact, it was even tastier after I refrigerated it for 2 days & then let it return to room temperature. It almost didn’t make it to the table–I was too busy “taste testing” it in the kitchen!
Hi, Kay – You’re right – it does taste better after a few days. And, we too, have had that same problem with “taste testing” (we call it “quality control” here). After all, we have to make sure that it’s ok for other people to eat, right?
I’ve started adding Kashmiri Garam Masala to my chocolate pudding cake recipe. So far, I’ve been able to keep enough of the Masala on hand, but I’m going through my stock of Valrhona Cocoa Powder at top speed!
That sounds wonderful! We’ve added it to brownies and chocolate shortbread, but that sounds amazing!