Homemade Hot Fudge Sauce
Hands down, one of the best hot fudge sauces you'll ever try...and worth every calorie! Whenever my mother made homemade ice cream, she also made this luscious hot fudge sauce. It's thick, rich and has a fabulous taste with the Dutch cocoa adding a nice depth of flavor. It only takes about 30 minutes to make and is SO simple that you'd be crazy not to give it a try."This recipe was AWESOME. I tried three different recipes in one day trying to find a good one. This one was hands down the best of the three. It wasn't hard to make and didn't take much time at all. I used Hershey's Special Dark chocolate chips and made sure to only boil it on low for 5 minutes so as not to overcook it. It was smooth, fudgy and chewy when poured over ice-cream. Rich and delicious - this recipe is a keeper - thanks so much for sharing!! " - MinBurntHills
Yield: 2 Ready in 30 minutes
261 people trying soon
Verified by stevemur
Homemade Hot Fudge Sauce Preparation
Combine the cream, corn syrup, sugar, cocoa, salt, and half of the chocolate in a 1 1/2-quart heavy-based saucepan and bring to a boil over medium heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, for 5 minutes. Remove pan from heat and whisk in the butter, vanilla, and remaining chocolate, whisking until smooth. Cool sauce slightly before serving. Sauce can be refrigerated in an airtight container for up to 1 week; reheat before using.
Makes about 2 cups.
Pour over any flavor of ice cream to create a luscious hot fudge sundae. Don't forget about chopped nuts and/or other toppings!
Used as a topping for any cake, pie or tarte -- changing an otherwise ordinary dessert into an unforgettable dessert!
Drizzle over your favorite fruit or fruit salad -- most fruits are well complemented by the strong and contrasting taste of hot fudge!
Wonderful drizzeled over bread pudding -- I like to add 1/2 cup bourbon to the sauce before boiling for an extra kick.
Do not let the sauce cook too long or it will become fudge.
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