Hot Fudge Sauce with California Figs
Homemade hot fudge sauce is a cinch to make when you have a hot fudge sauce recipe you can trust like this one from America’s Test Kitchen, studded with figs.
- 2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 1 cup water
- 1 cup light corn syrup
- 1/3 cup sugar
- 1/3 cup heavy cream
- 1/4 cup Port wine plus 1 tbsp
- 1/8 tsp salt
- 10 ounces dark chocolate chopped fine
- 3 tbsp Dutch processed cocoa powder sifted
- 3 tbsp unsalted butter cut into 3 pieces
- 1 tsp vanilla extract
Bring figs, water, corn syrup, sugar, heavy cream, ¼ cup Port, and salt to simmer in small saucepan over medium heat; simmer, stirring frequently, until the liquid thickens and figs are softened, about 8 minutes. Transfer fig mixture to blender and process until smooth, about 1 minute. Using bottom of ladle and pushing in circular motion, strain puree through fine-mesh strainer into bowl, pressing on the solids to extract as much puree as possible (you should have about 1 ½ cups puree). Discard the strained solids. Whisk butter, remaining 1 tablespoon Port, and vanilla into the fig puree.
Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved. Add chocolate mixture to fig puree and stir until smooth. Serve warm.
To Make Ahead The sauce can be refrigerated in an airtight container for up to 1 week. Reheat in a small saucepan over low heat (or microwave), stirring often, until warm and smooth, 1 to 3 minutes.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 3717kcal | Carbohydrates: 498g | Protein: 28g | Fat: 188g | Saturated Fat: 111g | Cholesterol: 209mg | Sodium: 617mg | Potassium: 2621mg | Fiber: 39g | Sugar: 418g | Vitamin A: 2485IU | Vitamin C: 2mg | Calcium: 369mg | Iron: 36.3mg