coconut hot fudge sauce

Hot fudge sauce is the tall dark and handsome of the liquid toppings family. If it were at a bar, it would be the Hitch watching every other pick up line attempt fail while smirking into its G&T. If it were an athlete, it would be captain of the basketball team and quarterback of the football team.

Chocolate sauce begins with chocolate (cacao beans to be precise). Cacao beans have a very long and rich history beginning with ancient South American cultures. Aztec cultures were said to have ground the beans into a paste and created a rich drink similar to modern day hot chocolate. The bitterness of the drink was said to turn off the conquistador. In order to temper the bitter flavor of the chocolate, the conquistador’s added honey and/or sugar.

The popularity of chocolate grew in the 16th century when socialites and the wealthy classes in Spain drank the chocolate concoction as a “health” drink. It was even thought to be an aphrodisiac in some circles. The invention of the locomotive and the connection of cities and industry brought chocolate to the rest of the world.

The love affair with chocolate and chocolate-based products has grown from a humble cacao bean. Coconut hot fudge sauce is the perfect combination of dark bittersweet cocoa powder, sweetness from brown sugar, and a kiss of coconut flavor courtesy of our amazing coconut extract.

Dark Dutch processed cocoa powder is different from the standard brand found at your local grocers. Dark or black Dutch processed cocoa powder is washed with a potassium bicarbonate solution that neutralizes the standard cocoa powder to a PH balance of 7. Dark cocoa powder is the result of taking the washing process a bit further to a PH balance of 8. The result is a smoother and more intense bittersweet flavor than standard cocoa powders. Adding this type of cocoa powder to your favorite chocolate recipes tempers the sweetness of the dessert and brings a rich bold flavor to the finished product.

Coconut Hot Fudge Sauce Recipe

Yields 1-1 ½ cups

Coconut Hot Fudge Sauce Ingredients

  • 2/3 cup heavy cream
  • ½ cup light corn syrup
  • 1/3 cup dark brown sugar
  • ¼ cup dark Dutch-processed cocoa powder
  • ¼ teaspoon sea salt
  • 6 ounces bittersweet dark chocolate, chopped
  • 2 tablespoons salted butter
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

How To Make Coconut Hot Fudge Syrup

In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt, and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer) and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, the butter, coconut extract, and the vanilla extract, stirring until smooth. Let cool to room temperature. Store in a canning jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it is able to pour or eat in a spoonful straight out the jar.