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Hot Fudge Over Vanilla Ice Cream
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 quart hot fudge
Ingredients
Ingredient Checklist
1 1/4 cups heavy cream
4 tablespoons unsalted butter
2/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup unsweetened Dutch-process cocoa powder, sifted
Salt
6 ounces bittersweet chocolate, chopped (1 cup)
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving
Cook's Notes
Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.
Gallery
Hot Fudge Over Vanilla Ice Cream
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 quart hot fudge
Gallery
Hot Fudge Over Vanilla Ice Cream
Hot Fudge Over Vanilla Ice Cream
Hot Fudge Over Vanilla Ice Cream
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 quart hot fudge
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 quart hot fudge
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 1 quart hot fudge
Makes 1 quart hot fudge
Ingredients
Ingredients
- 1 1/4 cups heavy cream
- 4 tablespoons unsalted butter
- 2/3 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup unsweetened Dutch-process cocoa powder, sifted
- Salt
- 6 ounces bittersweet chocolate, chopped (1 cup)
- 2 teaspoons pure vanilla extract
- Vanilla ice cream, for serving
Directions
Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.
Cook's Notes
Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.
Cook’s Notes
Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.
Reviews (8)
Add Rating & Review
36 Ratings
5 star values:
14
4 star values:
6
3 star values:
10
2 star values:
6
1 star values:
0
Reviews (8)
Add Rating & Review
36 Ratings
5 star values:
14
4 star values:
6
3 star values:
10
2 star values:
6
1 star values:
0
Add Rating & Review
36 Ratings
5 star values:
14
4 star values:
6
3 star values:
10
2 star values:
6
1 star values:
0
36 Ratings
5 star values:
14
4 star values:
6
3 star values:
10
2 star values:
6
1 star values:
0
36 Ratings
5 star values:
14
4 star values:
6
3 star values:
10
2 star values:
6
1 star values:
0
- 5 star values:
- 14
- 4 star values:
- 6
- 3 star values:
- 10
- 2 star values:
- 6
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/30/2017
Try adding some peanut butter. I bet you'll never go back to regular ole chocolate fudge sauce again!!!
Martha Stewart Member
Rating: 5 stars
02/15/2015
I've made this twice now and it's my favorite hot fudge recipe. I just made it and had to substitute a few ingredients and it tastes just as good. Light cream for heavy cream just had to add some extra butter. Unsweetened squares instead of cocoa. Powdered sugar for granulated sugar. Powdered sugar and molasses for brown sugar. Semi sweet baking chips for bittersweet. This is now my go to recipe for hot fudge.
Martha Stewart Member
Rating: Unrated
07/01/2014
Wonderful stuff.
I've made this four times, each with different bittersweet chocolates. Using a darker slightly more bitter chocolate is the best. Once used a 70% that was floral and the sauce was a little too sweet.
Use better quality chocolate for the best result.
It is far from chocolate syrup.
Martha Stewart Member
Rating: Unrated
09/20/2011
I think what suzie70070 is saying rather succinctly is that this is a very sweet syrup with some chocolate in it! I have to say, that when I read the recipe I thought it looked tooth-achingly sweet so I added the sugars to taste and it is delicious.
Martha Stewart Member
Rating: Unrated
08/17/2011
Not sure what "chocolate syrup" below means? I cut the recipe in quarter to not overeat as warned in another review (wise!) I did substitute regular unsweetened cocoa as I find the Dutch is harder to locate these days. If you let it sit a few minutes, it thickens up and is more like traditional sauce. Very good flavor-would be a great topping for cream puffs!
Martha Stewart Member
Rating: Unrated
06/09/2011
chocolate syrup
Martha Stewart Member
Rating: Unrated
04/10/2011
Yum yum yum.... I've made a couple batches of this, and it never fails. There are times where I just eat this with a spoon and forget about whatever I was supposed to pour it on!!
Martha Stewart Member
Rating: Unrated
01/23/2011
When the 2/11 issue of MSL arrived, with that gorgeous cover photo, I was having a serious chocolate craving. I made a half batch of this hot fudge, using a high quality cocoa powder and extra bittersweet chocolate. My husband and I ate it every night for four nights, going through two QUARTS of vanilla ice cream!!! I began looking forward to my next serving immediately after swallowing the last bite, and thought about it a dozen or so times between them. IT IS SO GOOD!!! Just be careful...
Martha Stewart Member
Rating: Unrated
08/30/2017
Try adding some peanut butter. I bet you'll never go back to regular ole chocolate fudge sauce again!!!
Rating: Unrated
Rating: 5 stars
02/15/2015
I've made this twice now and it's my favorite hot fudge recipe. I just made it and had to substitute a few ingredients and it tastes just as good. Light cream for heavy cream just had to add some extra butter. Unsweetened squares instead of cocoa. Powdered sugar for granulated sugar. Powdered sugar and molasses for brown sugar. Semi sweet baking chips for bittersweet. This is now my go to recipe for hot fudge.
Rating: 5 stars
Rating: Unrated
07/01/2014
Wonderful stuff.
I've made this four times, each with different bittersweet chocolates. Using a darker slightly more bitter chocolate is the best. Once used a 70% that was floral and the sauce was a little too sweet.
Use better quality chocolate for the best result.
It is far from chocolate syrup.
Rating: Unrated
09/20/2011
I think what suzie70070 is saying rather succinctly is that this is a very sweet syrup with some chocolate in it! I have to say, that when I read the recipe I thought it looked tooth-achingly sweet so I added the sugars to taste and it is delicious.
Rating: Unrated
08/17/2011
Not sure what "chocolate syrup" below means? I cut the recipe in quarter to not overeat as warned in another review (wise!) I did substitute regular unsweetened cocoa as I find the Dutch is harder to locate these days. If you let it sit a few minutes, it thickens up and is more like traditional sauce. Very good flavor-would be a great topping for cream puffs!
Rating: Unrated
06/09/2011
chocolate syrup
Rating: Unrated
04/10/2011
Yum yum yum.... I've made a couple batches of this, and it never fails. There are times where I just eat this with a spoon and forget about whatever I was supposed to pour it on!!
Rating: Unrated
01/23/2011
When the 2/11 issue of MSL arrived, with that gorgeous cover photo, I was having a serious chocolate craving. I made a half batch of this hot fudge, using a high quality cocoa powder and extra bittersweet chocolate. My husband and I ate it every night for four nights, going through two QUARTS of vanilla ice cream!!! I began looking forward to my next serving immediately after swallowing the last bite, and thought about it a dozen or so times between them. IT IS SO GOOD!!! Just be careful...
All Reviews for Hot Fudge Over Vanilla Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hot Fudge Over Vanilla Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
