Hot Fudge / Hot Carmel / Chocolate / Marshmallow Syrups Recipe

Combine dry ingredients

In a medium saucepan, whisk together 1/2 cup cocoa powder, 1 cup granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt until evenly combined.

Add liquids and cook

Gradually whisk in 1 1/2 cups water until smooth. Place saucepan over medium heat and bring mixture to a gentle simmer, whisking constantly to prevent lumps.

Thicken and enrich

Continue to simmer, whisking, until sauce thickens and coats the back of a spoon, about 4–6 minutes. Reduce heat to low and stir in 1/2 cup heavy cream and 2 tablespoons butter until melted and glossy.

Finish

Remove from heat and whisk in 1 teaspoon vanilla. Taste and adjust salt if needed. Keep warm; if storing, cool to room temperature then refrigerate in an airtight container. Reheat gently over low heat or in short bursts in the microwave, stirring between intervals.

Prepare equipment

Have measured butter, cream, salt and vanilla ready beside the stove. Use a heavy-bottomed saucepan to ensure even heating.

Dissolve sugar

Combine 1 cup granulated sugar and 1/4 cup water in the saucepan and stir gently just to moisten the sugar. No further stirring is necessary once heating begins to avoid crystallization.

Cook to amber

Place over medium-high heat and let sugar dissolve and begin to bubble. Gently swirl the pan occasionally (do not stir) until the sugar turns a deep amber color, about 8–10 minutes. Watch closely to prevent burning.

Add butter and cream carefully

Remove pan from heat and immediately add 4 tablespoons cold butter, stirring until melted. Slowly pour in 1/2 cup warm heavy cream while stirring (mixture will steam and bubble vigorously).

Finish and season

Return to low heat and stir until smooth. Stir in 1/2 teaspoon sea salt and 1 teaspoon vanilla. Allow to cool slightly before using. Store in refrigerator in a sealed jar; rewarm gently before serving.

Make sugar syrup

In a small heavy saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup and 1/2 cup water. Stir to combine, then bring to a boil over medium-high heat without stirring. Clip a candy thermometer to the pan and cook until the syrup reaches 240°F (115°C), the soft-ball stage, about 6–8 minutes.

Whip egg whites

While the syrup cooks, place 2 room-temperature egg whites and 1/8 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer). Whip on medium-high speed until soft peaks form.

Combine syrup and egg whites

When the sugar syrup reaches 240°F, remove from heat. With the mixer running on medium, very slowly pour the hot syrup in a steady thin stream into the whipped egg whites (aim for the side of the bowl). Continue whipping until the bowl has cooled to near room temperature and the mixture is glossy and thick, about 5–7 minutes.

Flavor and store

Add 1 teaspoon vanilla and whip briefly to combine. Use the marshmallow sauce warm as a topping, or store in an airtight container in the refrigerator up to 5 days. Rewarm gently in short bursts in the microwave, stirring between, or use a double boiler to soften before serving.