Homemade Hot Fudge Sauce

Words by Emily Schuermann | Photos by Rachel Waters

Makes 64 ounces

This and a scoop of vanilla ice cream—you’ll never be the same.

INGREDIENTS

27 ounces Belgian Milk Chocolate

18 ounces Belgian Dark Chocolate 

½ cup light corn syrup

½ teaspoon fine sea salt 

8 tablespoons salted butter 

24 ounces evaporated milk

½ cup pure cane sugar 

2 teaspoons vanilla extract 

METHOD

Using a double boiler, gently melt the chocolates over the stovetop. In a medium saucepan over medium heat, combine the remaining ingredients (except the vanilla extract), stirring until the sugar is completely dissolved. 

Once the chocolates are melted and the sugar has dissolved into the evaporated milk, add the vanilla to the milk mixture,then gently whisk it into the melted chocolate until thoroughly combined.

Serve warm over ice cream. Store in a lidded jar in the refrigerator for up to 10 weeks. To reheat, scoop desired portion into a microwave-safe dish and warm at 50% power, stirring between 15-second increments until warmed.