Dad's Hot Fudge Sauce

Dad's Hot Fudge Sauce

Ready in 45 minutes

The is the grand kind of sauce that, when cooked for the longer period and served hot, grows hard on ice cream and enraptures children.

Top-ranked recipe named "Dad's Hot Fudge Sauce"

3 avg, 2 review(s) 100% would make again

Ingredients

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2 ounces unsweetened chocolate; chopped
1 tablespoon Unsalted butter
1/3 cup Water; boiling
1 cup Sugar
2 tblspoons Corn syrup
1 teaspoon Vanilla
2 teaspoons Rum
1 pinch Cayenne; (optional)

Original recipe makes 4

Servings  

Preparation

Melt in a double boiler over -not in- hot water 2 oz. unsweetened chocolate then add and melt butter

Stir and blend well, then add boiling water. Stir well and add sugar and corn syrup

Permit the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. (220 F) If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes (234-238 F)

Don''t overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague "spicy" flavor that many people enjoy. Don''t overdo it. If you can tell there''s pepper added you used too much.

Notes

Based on the 100+ batches I've done over 30 years of making this recipe:

Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague "spicy" flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much.

Pete Romfh, 2005

Credits

Added on Award Medal
Calories Per Serving: 812 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Based on the 100 batches I've done over 30 years of making this recipe: Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague 'spicy' flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much.Pete Romfh, 2005
dhill 6 years ago
Based on the 100+ batches I've done over 30 years of making this recipe: Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague 'spicy' flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much. Pete Romfh, 2005 [I posted this recipe.]
promfh 9 years ago
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