Ahead of time note: Refrigerate in a covered jar, and place the jar in a pan of simmering water to heat.


  • 2/3 cup white corn syrup
  • 2/3 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 2 ounces (2 squares) unsweetened baking chocolate, chopped
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • A big pinch of salt
  • 2 teaspoons pure vanilla extract


Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon.

Remove from the heat and stir in the water.

Sieve together the cococa and the sugar, then whisk them in. Simmer, stirring, for several seconds, until you are sure the sugar has dissolved completely-very important since undissolved sugar will cause the sauce to crytallize later.

Add the baking chocolate and simmer, stirring, until melted; blend in the butter and heavy cream.
Bring to the full boil for 15 seconds. Remove from the heat, and blend in the salt and vanilla. Serve warm.

Makes about 2 1/2 cups.

Print this recipe

Submitted 6/13/05.
Source: Julia Child / THE WAY TO COOK
Submitted By: Carolina
Hot Fudge Sauce