If ice cream is the dessert of summer, then hot fudge is the taste of special occasion scoops. Cook’s Country’s homemade hot fudge sauce recipe has a secret ingredient that makes it a cut above the rest—figs! Find out why.
Chock Full of Chocolate
Cocoa powder and chopped chocolate come together in a homemade hot fudge sauce recipe that is super chocolatey. Sifting the cocoa powder prevents lumps from forming in the sauce. For the best flavor, use a good quality chocolate. Our favorites are Guittard Bittersweet Feves, Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate. Chop up a baking chocolate bar or if needed, semisweet chips can be substituted.
The Secret’s in the Sauce
We prefer this recipe prepared with Sun-Maid and Orchard Choice California Dried Mission Figs. They are the secret ingredient that really makes the sauce come together. Because the figs cook with other homemade hot fudge sauce ingredients, they get supple and soft, as well as release their figgy flavor into the sauce. Figs and chocolate make perfect flavor partners, but that’s only the beginning. The figs also bring a bit of texture to the sauce that skips the seeds—they are strained out resulting in a thick and silky homemade hot fudge sauce.
The sauce can be refrigerated in an airtight container for up to 1 week… if it lasts that long! Reheat in a small saucepan over low heat (or microwave), stirring often, until warm and smooth, 1 to 3 minutes.
Get the Scoop
We like the figgy homemade hot fudge best on top of vanilla ice cream, but it would also be tasty drizzled over coffee, cinnamon, or even caramel ice cream too. Here’s another idea you could try too: making your own ice cream? Drizzle the
Figgy Hot Fudge Sauce Recipe
- 2 cups 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.