Pioneer Woman hot fudge sauce whisks cocoa powder, sugar, heavy cream, and butter into a thick stovetop chocolate sauce at about 330 calories per serving. Ree Drummond’s recipe takes only 15 minutes for 8 servings, since the sauce comes together in a single saucepan.
This recipe skips the double boiler and melted chocolate that most fudge sauces need, because cocoa powder mixed with sugar dissolves right into cream. Ree adds the butter after the mixture heats up, which keeps it from separating.
Rushing the whisking at the start is what causes lumps, since dry cocoa clumps the moment it touches liquid without steady stirring. Work the cocoa and sugar together dry first, then whisk in the cream slowly so the powder dissolves before the heat kicks in.
Source: thepioneerwoman.com
Pioneer Woman Hot Fudge Sauce
Course: DessertsCuisine: AmericanDifficulty: Easy8
servings5
minutes10
minutes330
kcal15
minutesCocoa powder and sugar get whisked dry in a saucepan, then cream, butter, and vanilla join over medium heat until thick. The finished sauce pours into a mason jar and solidifies in the fridge for easy storage.
Ingredients
1 cup unsweetened cocoa powder
1 cup sugar
1 cup heavy cream
1 stick salted butter, cut into pieces
3 teaspoons vanilla extract
Directions
- Whisk the dry ingredients: In a medium saucepan, gently whisk together the cocoa powder and sugar so no clumps remain.
- Add the cream: Whisk in the heavy cream, then turn the heat to medium and keep whisking as the mixture warms.
- Add the butter: When the mixture starts to heat up, drop in the salted butter pieces and stir until fully melted.
- Add the vanilla: Once the sauce is hot and smooth, stir in the vanilla extract until combined.
- Cool the sauce: Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.
- Store: Refrigerate the jar, since the sauce will solidify as it cools and keep for several weeks.
FAQs
How do I reheat this sauce for serving?
Scoop out the amount you need into a microwave-safe bowl, since the sauce turns solid in the fridge. Heat it for 20 seconds, stir, then heat for another 10 seconds until it flows freely.
A small saucepan on low heat also works if you prefer the stovetop, and stirring constantly keeps it from scorching on the bottom. Add a splash of cream while reheating if the sauce feels too thick, because the cream loosens it without thinning the chocolate flavor.
Can I use Dutch-process cocoa instead of regular unsweetened?
Dutch-process cocoa produces a darker sauce with a smoother, less acidic chocolate flavor, so it works well here. The color shifts from a reddish-brown to a deep, almost black chocolate, which looks richer in the jar.
Regular unsweetened cocoa has a sharper bite that some people prefer, because it cuts through the sweetness of the sugar and cream more aggressively. Either type dissolves the same way, so the method does not change regardless of which cocoa you pick.
What can I use instead of heavy cream?
Half-and-half works in a pinch, but the sauce will be thinner and less glossy since it has roughly half the fat content of heavy cream. You may need to cook it a minute or two longer to reach the same thickness.
Whole milk makes the sauce too thin to cling to ice cream, because it lacks the fat that gives fudge sauce its body. Coconut cream is the best dairy-free option, and it adds a slight coconut flavor that pairs well with the chocolate.
How long does this hot fudge sauce keep?
The sauce keeps in a sealed mason jar in the fridge for up to three weeks, since the sugar and butter preserve it well. It solidifies completely when cold, which is normal and actually makes it easier to portion out.
Leave the jar at room temperature for 20 minutes before scooping if you want to skip the microwave, because softened sauce is easier to portion. The flavor deepens over the first few days as the cocoa and vanilla meld together in the jar.
Can I double this recipe for gifting?
Doubling works with no changes to the method, since the saucepan holds the extra volume without issues. Use a larger saucepan so the mixture does not bubble over when the cream heats up.
Pour the doubled batch into two mason jars while still warm, because the sauce starts to set within 15 minutes at room temperature. Tie a ribbon around the jar and include a label with reheating instructions, and the gift stays good in the fridge for weeks.
