Hot Fudge Sauce

Other, Recipes

I love this Hot Fudge Sauce. It is smooth and dark and is great with vanilla ice-cream. It also goes well with all kinds of chocolaty, nutty ice-creams. And probably also fruity ones like strawberry ice-cream or banana ice-cream, although I´ve never tried that.

The Fudge Sauce can be stored in the refrigerator for about a week, maybe longer. I do not know how long because it never lasted any longer. If you want to warm it up, just put the amount needed into a double boiler and melt it until it is smooth again.

The picture shows the Hot Fudge Sauce with homemade lactosefree Peanut Butter Ice Cream (see “The English Version: Recipes”):

Peanut Butter Ice Cream with Hot Fudge Sauce


4 oz. (110 g) lactose-free dark chocolate, e.g. Lindt 70% Mild or Lindt 85% Mild
½ cup (120 g) butter
¾ cup (85 g) unsweetened cocoa powder
2 cups (400 g) sugar
½ cup (120 ml) milk
½ cup (120 ml) whipping cream

Chop or break the chocolate into small pieces. Cut the butter into cubes of about ½ inch (1-2 cm). Put the chocolate and butter into a pot or mixing bowl and melt them in a double boiler: place the pot or mixing bowl over a smaller pot filled with about one inch (2-3 cm) of simmering water.

When the chocolate and butter are completely melted, add the cocoa and whisk until dissolved.

Next, gradually stir in the sugar. The mixture will now look and feel like wet sand, very crunchy. Let it cook over simmering water for about 20 minutes, stirring every now and then. Make sure there is always water in the double boiler.

Stir in the milk and cream until completely blended. Continue cooking 1 hour, stirring every now and then.

The fudge sauce is ready when it is completely smooth (and yummy).

Here you see the Hot Fudge Sauce over vanilla ice cream (not lactosefree) from the store:

Hot Fudge Sauce mit Vanilleeis

The last time I made a batch of this sauce I discovered that I had nearly run out of cocoa. I had already melted the butter and chocolate, so I decided to still give it a try. The recipe worked well with just ½ cup (40 g) of cocoa. Nobody noticed the difference.

Adapted from the recipe for Hot Fudge Sauce in „Ben and Jerry´s Homemade Ice Cream & Dessert Book.“


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