SALTED CHOCOLATE FUDGE SAUCE
I remember when I was a kid and I ate the most amazing sundae topped with thick, gooey fudge sauce, banana and chopped nuts. As I grew up, I could never get it out of my head and no matter how hard I tried, every chocolate fudge sauce since has failed in competition until now!
This salted chocolate fudge is what dreams are made of and better yet, it stands up to my belief that condiments should be multi-use. Yep, try this fudge drizzled on ice cream, layer it inside your favourite cake, use it in hot chocolate or even just a spoon!
WHY THIS RECIPE IS AMAZING
Flavour & texture: Thick, rich and extra gooey! The use of milk and dark chocolate leads to sweet, slightly bitter and creamy notes but use what ever chocolate you’d like. The base is a rich deep caramel toffee flavour that is enhanced by the salt. It can be served from the fridge to be extra thick or warm it up for a thin drizzle.
Difficulty & Time: Pretty dang simple. The caramel step may be a little tricky but see notes for tips.
What ingredients are needed
- White sugar: I prefer to use a fine caster/bakers sugar as it dissolves quicker and its what i stock in my house. Yes you can add granulated sugar as it is exactly the same, just small, finer granules. You can also make your own caster sugar! Simply add to a blender and… blend! The smaller the granule size means its quicker to dissolve.
- Glucose/ corn syrup: also known as an “invert sugar”, Glucose AKA light corn syrup is different to regular white sugar (sucrose) as glucose is a smaller molecule.
- Water: We are creating a ‘Wet Caramel” as opposed to “Dry Caramel”. Adding a little water helps the sugar dissolve quickly and evenly, distributing itself more evenly around the pan. This sets you up for success as uneven melting may lead to burnt sugar or crystallisation.
- Heavy whipping cream: Often labelled as thickened cream in Australia, it contains ~35 per cent milk fat and may also have additives (gelatine, vegetable gums) to help prevent curdling and hold its shape when it’s whipped. Just look for a label containing ‘whipping’, ‘thickened’ or ‘heavy cream’.
- Salt: A huge part of bread baking but all cooking needs SALT! it helps to enhance the flavours of all ingredients in the recipe. .
- Chocolate: I like to use a mixture of dark and milk chocolate to add sweet, bitter and creamy notes. You can use all milk or dark if you prefer but recommend using a good quality variety of chocolate to boost the flavour.
- Vanilla extract: Vanilla extract is not necessary for the structure of this or any baking recipe. However, leaving it out will change the flavour, some recipes more that others. Vanilla in baking is like adding salt to savoury foods, it enhances all the other flavours in the recipe. Without it, cookies and cakes don’t have the richness that we know and love.
How to prevent sugar crystallisation
You may notice that we have granulated white sugar and glucose/ corn syrup in this recipe. Granulated white sugar AKA Sucrose has a tendency to crystallise when heated, creating an opaque, crunchy and crumbly texture. Basically, the molecules clump up and stack on top of each together and the liquid solidifies. It’s frustrating as it’s far from gooey, smooth texture we were wanting when making candy.
The most common way to prevent crystallization is to add a little acid like lemon juice or an invert sugar, like glucose/ corn syrup or honey. Invert sugars contain glucose and fructose that work to interfere with the preventing the molecules from stacking on top of each other and crystallization occurring. Basically the glucose/ corn syrup or honey acts like a security guard to prevent mischief.
How to make Salted Chocolate Fudge sauce
- In a medium saucepan, add the sugar, syrup and water. Cook over medium heat, until the sugar turns a deep amber brown colour, around 185°C – to 190°C /365° to 375°F. It can take around 6-10 minutes depending on your saucepan and heating element. Swirl rather than stirring to prevent crystallisation.
- Working quickly once the deep amber brown colour is reached, remove from heat and immediately stir in the cream. Take care not to burn yourself in the step as there will be bubbles and steam. Keep stirring until smooth and glossy.
- Add chocolate and the rest of the ingredients and stir until smooth. Mix well until the mixture is luxuriously smooth. Place into a small bowl or jar, cover and leave to cool in the fridge until needed.
Uses for Chocolate Fudge
Try this recipe:
-
- Drizzle over your favourite ice-cream or make a sundae
- Make a fancy hot chocolate – add 1-2 tbsp to a cup of warm milk
- Mix it in with your coffee
- Drizzle it over brownie batter before before baking or after its cooked.
- Make chocolate pancakes
- Spread It on bread or toast
- Use It as A dip for Fruit
- Make a Chocolate Milkshake with It
- Tell me your favourite ways to use it!
Setting you up for success – Tips, Tricks & FAQs
Be organised: Measure and have all your ingredients ready BEFORE you begin. The recipe moves quickly and if you aren’t organised you risk burning the caramel.
Stay close by: When the caramel begins to colour, it will darken quickly, so keep a close eye on it or it will burn.
Use a thermometer for best results: Grab yourself a candy thermometer that will withstand very high temperatures. We are wanting a deep amber colour but that can be subjective. or pay close attention to the colour for best results.
Store it: Keep in an airtight jar in the fridge for a month.
How do I change the consistency of my fudge sauce? You simply need to alter the balance between sugar, fat and chocolate.
- To thin the sauce: Be aware that the sauce will thicken as it cools. To thin the sauce out simply warm it in the saucepan and add a little cream until desired consistency is reached.
- To thicken the sauce: This is a little trickier but you can either reheat the mixture very gently to evaporate some moisture or simply add some melted chocolate to the fudge. The extra cocoa butter will solidify at room temperature and give you a thick consistency.
How much sauce does this recipe make? This recipe makes about 1 cup of sauce.
Did you make this recipe?
Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com
Salted Chocolate Fudge Sauce
Equipment
- medium saucepan
- candy themometer optional but recommended
Ingredients
- 112 g (½ cups) white sugar
- 42 g (2 tbsp) glucose/ corn syrup
- 30 g (¼ cups) water
- 157 mls (â…” cups) heavy whipping cream
- 40 g (¼ cups) dark chocolate chopped
- 40 g (¼ cups) milk chocolate chopped
- ½ tsp  salt
- vanilla extract
Instructions
- In a medium saucepan, add the sugar, syrup and water. Cook over medium heat, until the sugar turns a deep amber brown colour, around 185°C – to 190°C /365° to 375°F. I can take around 6-10 minutes depending on your saucepan and heating element. Swirl rather than stirring to prevent crystallisation.
- Working quickly once the deep amber brown colour is reached, remove from heat and immediately stir in the cream. Take care not to burn yourself in the step as there will be bubbles and steam. Keep stirring until smooth and glossy.
- Add chocolate and rest of ingredients and stir smooth. Mix well until the mixture is luxuriously smooth. Place into a small bowl or jar, cover and leave to cool in fridge until needed.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @missmollymakes on Instagram and hashtag it #missmollymakes.
Hey, we are Molly & Exceede
Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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