Port Wine Hot Fudge Sauce
Port Wine Hot Fudge Sauce is for chocoholics who want a grown up ice cream topping. It’s rich, velvety and so so easy to make.
This is truly a very easy recipe. Dump all the ingredients in a pot and cook for a couple of minutes. The chocolate makes it rich, the corn syrup makes it glossy, and the cocoa powder adds a strong, pure-chocolate flavor.
Why add Port Wine to the sauce? Well, as I’ve stated before, chocolate & red wine are two of my favorite food groups, especially together. Also, alcohol enhances flavor.
If you don’t want the alcohol (and it is partially cooked off) you can make this Hot Fudge Sauce recipe.
Ingredients
Ingredient Notes
- Semisweet chocolate – I made this recipe using 55% semi-sweet chocolate. The percentage on a package of chocolate refers to how much cocoa solids are in the chocolate in relation to other ingredients such as sugar. The higher the percent, the less sugar there is in the chocolate.
- Cocoa Powder – I always use dutch-processed cocoa powder. I like the deep color and flavor of dutched cocoa. Natural cocoa will work fine in this recipe.
- Light Corn Syrup – Corn syrup is less sweet than table sugar and gives the hot fudge a glossy sheen. Corn syrup is not the same as high fructose corn syrup. Any syrup can replace the corn syrup. Avoid strongly flavored syrups like honey or maple syrup as they will change the flavor.
- Ruby port – There are several styles of port wine. I recommend a slightly sweet ruby port for this recipe.
Process Photos
See the recipe card for detailed measurements and instructions.
- Combine all the ingredients except the butter and vanilla in a medium saucepan. Stir over medium-low heat until the chocolate melts. Bring the mixture to a simmer. Simmer for 3 minutes, stirring frequently.
- Turn off the heat and stir in the butter.
- Stir in the vanilla.
- Serve immediately or transfer the sauce to a heat proof container for storage.
Ice Cream Recipes
- Vanilla Ice Cream
- White Chocolate Truffle Ice Cream
- Brown Sugar Ice Cream
- Strawberry Ice Cream
- Malted Milk Ice Cream
- Buttermilk Ice Cream
- Creme Fraiche Ice Cream
- Cheesecake Ice Cream
You might also enjoy Mexican Cajeta sauce or Butterscotch Sauce on your ice cream.
How to make Profiteroles: Pipe choux pastry (pâte à choux) into small cream puffs. Fill the puffs with ice cream and top them with Port Wine Hot Fudge sauce for a decadent treat.
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Port Wine Hot Fudge Sauce
Ingredients
- 6 ounces semi-sweet chocolate (finely chopped)
- 5 ½ oz light corn syrup (½ cup)
- 6 oz ruby port (¾ cup)
- 2 oz granulated sugar (¼ cup)
- 1 oz cocoa powder (¼ cup)
- ¼ teaspoon table salt
- 1 oz unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Combine 6 ounces semi-sweet chocolate, 5 ½ oz light corn syrup, 6 oz ruby port, 2 oz granulated sugar, 1 oz cocoa powder ande ¼ teaspoon table salt in a medium saucepan. Cook over low heat until the chocolate is melted then increase the heat to medium. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 3 minutes. Remove from the heat an stir in 1 oz unsalted butter and 1 teaspoon vanilla extract.
- Cool for 10 minutes before serving. To serve later, refrigerate & rewarm.
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Equipment
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Was not prepared for how delicious this was. Mind blowing.
Was gifted some port wine, was not a fan of the taste. Found this recipe and tried it. So tasty and yummy. Just made it for the second time. Best way to use the wine, thank you for this.
That’s great Evelyn! Even if you’re not a fan of port wine, try sipping it with a square of dark chocolate.