hot fudge peppermint sundae

Hot fudge sauce

19 December 2010

My mother-in-law’s hot fudge sauce is deep, dark chocolate in lava form. During holiday season she loves to serve it over cinnamon or peppermint ice cream. I dip out a spoonful in a bowl as a rich chocolate fondue for strawberries, banana slices or pretzels.

There are different approaches to hot fudge. This particular sauce is very thick when cool, runny when very hot and pourably thick when warm. Some people like a sauce that firms up to a caramel-like consistency on ice cream. If you want that kind of sauce, it requires an extra bit of cooking. I haven’t tried this method – ran out of chocolate (and storage jars) after two batches and I want to get this recipe out for the holidays – so if anyone tries it, please report back. I’ve researched hot fudge sauce methodology and am fairly confident the extra cooking will do the trick.

This recipe makes a lot – about six cups – of hot fudge. It’s fantastic for a party to drizzle over ice cream, cakes or pies (and a good amount ends up being eaten straight with spoons). I love to bring hosts my balsamic vinaigrette or candied walnuts, but I have to admit that a jar of homemade hot fudge really makes people’s eyes light up.

It’s also a cinch to make. Hot fudge ingredients: lots of unsweetened chocolate and sugar; some evaporated milk, butter and corn syrup; a bit of cornstarch, vanilla and salt.

Melt chocolate and butter over low heat.

Slowly add evaporated milk, whisking, until fully incorporated.

Mix sugar and cornstarch in a bowl, stirring with fork or whisk to break up any lumps of cornstarch. Add to chocolate and stir well.

Add corn syrup, vanilla and pinch of salt. If you want hot fudge sauce that will thicken on ice cream, you’ll want to bring it up to a boil, stirring occasionally, and then turn down heat just to hold the boil. Let sauce boil for 8-9 minutes without stirring.

Sauce will thicken as it cools. Ladle out sauce into containers and share with friends. Stores for weeks in the refrigerator.

Hot Fudge Sauce
My mother-in-law is famous for this deep, dark hot fudge sauce – fantastic over ice cream or as a fondue-like dip for fruit or pretzels. This recipe makes a substantial amount, good for parties or for gifts. It also lasts for ages in the fridge.


  • 7 ounces unsweetened chocolate
  • 4 ounces (1/2 stick) butter
  • 1 12-ounce can evaporated milk
  • 1 tablespoon cornstarch
  • 3 cups sugar
  • 1/2 cup light corn syrup
  • Pinch salt
  • 2 teaspoons vanilla


  1. In medium bowl, mix sugar and cornstarch with fork or whisk to eliminate any lumps.
  2. Melt chocolate with butter on low heat.
  3. Slowly add evaporated milk; whisking constantly.
  4. Add sugar mixed with cornstarch; mix well.
  5. Add corn syrup, vanilla and salt; stir well.
  6. If you want hot fudge that will thicken on ice cream, bring sauce to a boil, stirring occasionally. When sauce boils, turn down heat just to hold the boil. Cook without stirring for 8-9 minutes.
  7. Sauce will thicken as it cools. Stores in refrigerator for weeks.

Makes approximately six cups.

Note: A slight chocolaty graininess in the sauce, as you might find in old fashioned fudge, is normal.

Here’s the link to a printable version: Hot fudge sauce recipe for printing.

This work is licensed under a Creative Commons Attribution 4.0 International License.

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