Monday 25 May 2015

Best Ever Hot Chocolate Fudge Sauce!

If the title "Hot Chocolate Fudge Sauce" wasn't tempting enough...maybe this photo will help!

 When I started searching around for a recipe, a few years ago, I obviously wanted something that was "The Best Ever" hot fudge sauce. Even though I live about 5 minutes from two grocery stores, I was sick of the overly sweet hot fudge of today, I wanted the fudge I used to have at the Bartell's drug store in Renton, Washington at the soda fountain.......yum! A friend of mine had made a delicious "Best Ever" hot fudge sauce for a dinner party she had. I asked her about the recipe she followed. She used a recipe in Epicurious..... luckily, I had what I needed for the  recipe. The next hurdle? This couldn’t take forever. I wanted an ice cream sundae almost immediately. This recipe takes about 10 minutes working time and 20 minutes total. Some recipes required cooking the sauce for an hour. That wasn’t going to work for me!


Since making this recipe a few years ago, I have slathered it on every food imaginable! Ice cream, banana's, strawberries, apples, graham crackers, pancakes, waffles, cake and of course, this is the sauce I use for my Ooey Gooey Mud Pie which I blogged about in April of 2013. Let your creative juices can't go wrong!

I'm pretty sure this is the "Best Ever" hot fudge sauce, as it is LIFE CHANGING!!

Best Ever Hot Fudge Sauce


2/3 c. heavy cream
1/2 c. light corn syrup
1/3 c. unsweetened Dutch process cocoa powder
1/3 c. dark brown sugar
1/4 tsp. salt
6 oz fine-quality bittersweet chocolate medallions, chocolate chips or chopped bulk chocolate
2 T. unsalted butter
1 tsp. vanilla 


Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate and sugar is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving. 

~Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using. 

Do not TWEEK this recipe, it is PERFECT just how it is! 

 We are all back home to remember and celebrate Memorial Day. It was another fabulous time with family!


  1. This sauce is the best ever!! My Mother and Father couldn't stop saying, MMMMMM! Thank you! I am a beginning cook, and love your blog, some of the recipes are challenging, but, I love to get challenged. Thank you for a delicious explosion of creamy fudge.........Dee


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