Homemade Hot Fudge Sauce

When I was a kid, we briefly resided with my great grandmother, Lottie. She was a magnificent woman and an incredible cook. I was quite young – about 5 or so, but I have some pretty vivid memories of the time we spent in her home.

I remember sitting at her dining room table and coloring for hours with the crayons she kept in an old coffee can, and an old fashioned rotary phone that sat on her perfectly organized desk. Her home was immaculate and I remember giggling every time she told me to keep my feet off of her davenport.

She had a drawer devoted to her beloved baking tools, and even went so far as to purchase a set of miniature tools just for me. She’d neatly pull my hair back and keep it out of my face with a babushka, and then put a ball of dough in front of me. We’d sit at the kitchen table for hours, rolling dough and cutting perfect circles with the top of a glass. Then we’d fill, fold, and crimp each of the dough circles to create the most amazing pierogies.

On summer evenings, we’d all load up into the car and head to the Old English Parlour, owned by the Lorain Creamery – a local dairy that still offered home milk delivery well into the 1980s! According to my great grandmother and my mom, the Old English Parlour had the absolute best raspberry ripple ice cream. While the Parlour offered a full menu, I don’t think we ever ordered anything but ice cream.

I was always a caramel sundae kind of girl, but I also remember snagging bites of my dad’s Tin Roof Sundaes that were slathered in the most incredible hot fudge sauce. Hot Fudge Sauce to write home about. Hot Fudge Sauce that I started dreaming about again a while ago.

This weekend, I needed hot fudge sauce for a recipe that I was photographing and decided to forgo the jar in my fridge and make my own. I rolled up my sleeves and took a walk down memory lane that was full of chocolate, caramel, whipped cream and maraschino cherries. What resulted is a fabulously decadent hot fudge sauce that will have you thinking you can open your own ice cream parlour.

Now I’m thinking I need to tackle the whole homemade pierogi thing next!
[pinit]

Homemade Hot Fudge Sauce

Yield: about 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Directions:

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving.

Notes:

- This recipe can be easily adapted to create new flavors. I added in 1/4 teaspoon of peppermint extract which yielded a subtle, smooth, minty flavor. I think orange extract would also be excellent.
- To store, cool sauce completely and chill in an airtight container within the refrigerator for up to one week.

Recipe from Gourmet, February 2004 via Epicurious


63 Responses to “Homemade Hot Fudge Sauce”

  1. This sounds and looks yummy! I wonder is the corn syrup acting as a sweetener or thickener? We have corn allergies and would need to substitute. Or I could make a batch just for me and not share. :)

    • Jamie Lothridge — May 5th, 2014 at 9:23 pm

      Hi Karin,
      It’s acting as both in this recipe. I’m not sure what could be substituted. Maybe coconut oil? But that’s just a guess.
      – Jamie

    • Amy — June 16th, 2015 at 11:39 pm

      I’ve made this before with Agave syrup. Using this exact recipe and it worked out great.

      • Jamie — June 18th, 2015 at 5:47 pm

        Amy-
        Thanks so much for sharing your tips. I appreciate you stopping by.

        -Jamie

  2. Sarah — December 13, 2014 at 4:04 pm

    Hi Jamie! This recipe looks wonderful. I was wondering though if it would be possible to can it? Could it be jarred while hot and then processed in a waterbath canner safely? Thanks!

    • Jamie — January 29th, 2015 at 12:04 am

      Hi Sarah,

      I have no idea, as I am not a canner. I don’t believe I’ve ever heard of anyone water-bath canning chocolate though. I think it’s one of those ingredients that has to be pressure canned.

      – Jamie

  3. Brenda Clarke — February 26, 2015 at 8:06 am

    This recipe sounds and looks good I can’t wait to try it with my friends.

    • Jamie — February 26th, 2015 at 11:46 am

      Brenda-
      I hope you get the chance to try it. Thanks for visiting!

      -Jamie

  4. Khushi — April 2, 2015 at 4:45 am

    Hi There,

    Can I substitute the corn syrup for anything else? Since I do not get corn syrup in my part of the world :)

    thank you

    • Jamie — April 6th, 2015 at 11:31 am

      Khushi-
      You can combine 1/2 cup sugar with 1/8 cup of water in place of corn syrup. I hope this helps.

      -Jamie

      • Khushi — April 8th, 2015 at 3:28 am

        Thank you Jamie, I will try this. :)

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