Let me say this quickly, before your hopes sail high and are dashed: There are no Oreos in this fudge sauce. But (and this is an important but) this fudge sauce gets the Oreoesque label because of its special darkness, its extra-sweet and cocoa-y flavor that is actually, yes, just like that of an Oreo cookie. It's sweet, cocoa-laden, and really, truly dark. And there's nothing to stop you from putting it on an Oreo cookie.
We gave you a terrific salted caramel ice cream topping earlier this week, so I figured it was now time to revisit fudge sauce.
This fudge sauce is based on this classic, sundae-shop version of hot fudge sauce. This version uses honey instead of corn syrup, and also some Hershey's Special Dark cocoa powder. This is a thoroughly Dutched cocoa powder, which means that it is darker in color but lighter in taste, without the more tangy, acidic quality of regular cocoa powder. Dutched cocoa is what gives Oreos and other very dark, sweet chocolate products that color and taste.
Here it gives a dark color and that Oreoesque taste to this sauce, which is a little sweeter than the fudge sauce I usually make. It's glossy and drapes beautifully over your ice cream!
Don't be too perturbed if this hardens up a lot in the fridge; gently heating it will bring it back to its smooth and liquid state.
Oreo Hot Fudge Sauce
Makes about 1 cup4 tablespoons unsalted butter
4 ounces high-quality semisweet chocolate, roughly chopped
3 tablespoons Hershey's Special Dark cocoa powder
1/2 cup sugar
2 tablespoons honey
2/3 cup boiling water
1/4 teaspoon salt
Melt the butter with the semisweet chocolate and cocoa powder in a 2-quart saucepan over medium heat. Melt until smooth, then whisk in the sugar and honey. Carefully whisk in the boiling water (the mixture will bubble up) and whisk to dissolve the sugar as the mixture comes to a boil. Stop stirring and boil for 3 to 4 minutes, or until the sauce has thickened and is glossy. Remove from the heat and whisk in the salt.
Serve warm, or refrigerate for up to 2 weeks, or freeze for up to 3 months. Reheat gently in a saucepan over low heat, or in short bursts on MEDIUM power in the microwave.
More Ice Cream Sauces:
• Salted Coffee Caramel Sauce
• DIY Magic Shell Ice Cream Sauce
• Rhoda's Peppermint Hot Fudge Sauce
• Brown Sugar-Brandy Sauce
(Images: Faith Durand)
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Is it milk chocolate as in the text or semisweet as in the list of ingredients?
@Nannypoo - semisweet. Corrected. Milk chocolate will work just fine too, but I like just a bit less sweetness.
I have been looking for the Special Dark Cocoa and haven't found it in my grocery store I usually go to. Where have you found it for sale?
can you do it with maple syrup instead of honey, and if yes, do you keep the same proportions? Thanks!
eightisenough: I've only seen it on Amazon, where it's currently about $18 for a pack of 6 (and trust me, you will run through those quickly so it's helpful to stock up!)
A chocoholic's dream - OREO HOT FUDGE SAUCE! YUM!!!
"This is a thoroughly Dutched cocoa powder" ???? If it isn't Dutch you can't make it so.