Peppermint Hot Fudge Sauce
A recipe for Peppermint Hot Fudge Sauce! This decadent chocolate sauce is flavored with peppermint extract for a festive addition to ice cream and other desserts.
Servings 2 cups
Ingredients
- 1 cup (240 milliliters) heavy cream
- 8 ounces (227 grams) bittersweet chocolate chips or chopped, divided
- 1/2 cup (120 milliliters) golden syrup or light corn syrup
- 1/3 cup (67 grams) packed dark brown sugar
- 1/4 cup (25 grams) Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons (42 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon peppermint extract
Instructions
- In a medium saucepan, stir together the cream, 4 ounces (113 grams) of the bittersweet chocolate, golden syrup, brown sugar, cocoa powder, and salt.
- Bring the mixture to a boil, then reduce heat to a low simmer.
- Continue to cook, stirring often, for 5 minutes, or until the chocolate has completely melted and the mixture is starting to thicken.
- Remove from heat, then whisk in the remaining 4 ounces (113 grams) bittersweet chocolate, butter, vanilla extract, and peppermint extract.
- Adjust flavors to taste, adding a drop or two more peppermint extract if desired.
- Allow to cool slightly and serve while still warm. Store any leftover hot fudge in an airtight container in the refrigerator for up to a week.
- Reheat leftover hot fudge slightly for 10-20 seconds in the microwave or on the stovetop in a double boiler until pourable to enjoy again.