2 Tablespoons (30 grams) unsalted butter
2/3 cup (155 ml) heavy or whipping cream
1/2 cup (170 grams) light corn syrup, golden syrup, or honey
1/4 cup (50 grams) dark brown sugar
1/4 cup (20 grams) cocoa powder
1/4 tsp. fine or table sea salt
6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
1/2 tsp. vanilla extract
Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3-5 more minutes after everything has melted, then remove from heat and stir in chocolate. Stir in vanilla.
It's now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15-20 minutes before doing so, if it's not too unbearable. Pour leftovers into a jar and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it's rare that it lasts that long ;).
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