Hot fudge sauce

Time 25 minutes
Yields Makes about 4 cups
Hot fudge sauce

In a medium saucepan heated over medium-high heat, combine the cocoa powder, corn syrup, sugar, coffee extract and water and cook, stirring constantly with a whisk to prevent the cocoa from burning, until the fudge sauce bubbles and is thick enough to coat the back of a spoon, about 5 minutes.


Remove from heat, add the chocolate and stir until the chocolate is melted, 1 to 2 minutes. Stir in the brandy and set the fudge in a warm place until you are ready to serve it.

Coffee extract is available at cooking and baking supply stores, as well as at select gourmet markets. The fudge sauce can be made ahead of time and refrigerated, stored in an airtight container, for up to several weeks. Before serving, warm the fudge sauce over medium-low heat, stirring constantly to prevent it from scorching. Use the hot fudge sauce immediately or set it aside to cool to room temperature.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.