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Homemade Hot Fudge recipe?

Am hoping to try some this weekend. Found a recipe on thekitchn that looks good (and easy) but it calls for corn syrup.

I have dark corn syrup (karo)...can I use it?
Anyone have a great hot fudge recipe they'd want to share?

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  1. Hot Fudge Sauce from the Roscoff, in Belfast

    8oz chopped dark chocolate
    7 T softened butter
    1/2 c sugar
    1/2 c heavy cream
    1/4 c hot water

    then add:
    1 t vanilla
    pinch salt

    Melt in a double boiler over medium-low heat. Stir for about 5 minutes. Remove, stir in vanilla and salt. Serve warm over ginger ice cream.

    2 Replies
    1. re: modthyrth

      Modthyrth, Thanks so much and thanks Roscoff! - This recipe is FANTASTIC! I used bittersweet and 1/2 dark brown sugar. This is SO easy and everyone raved.

      1. re: Pistodog

        I'm so glad you liked it! I haven't made it for many years, but I definitely remember it being really tasty! I'm glad my memories are correct.

    2. My family has been making this one for years. Anywhere I've ever taken it, people have loved it and its super easy

      6 tbsp butter
      2 c confectioners sugar
      2/3 c cocoa
      1 c evaporated milk
      Combine all ingredients in a sauce pan. Stir constantly and bring to a boil. Boil for 5 minutes

      1. Maida Heatter's from her book of choc desserts is phenomenal. But I don't have the recipe here at work.

        1. Hot Fudge Sauce
          4 ounces unsweetened or dark chocolate with minimum 70% cocoa content
          4 tbsp. butter
          10 oz. evaporated milk
          1 cup sugar


          Break chocolate into pieces and put in top of a double boiler (or a pan over gently simmering water) along with all the other ingredients. Do not let water underneath boil.

          Stir until the mixture starts to resemble pudding. Remove from heat, and cool until ready to use.


          8 ounces heavy cream
          8 ounces semisweet chocolate (or chocolate chips)
          1 teaspoon vanilla

          Break chocolate into pieces in medium mixing bowl. Bring heavy cream to a boil then pour over the chocolate. Let sit two minutes then gently stir until the chocolate melts. Add vanilla and stir.

          3 Replies
          1. re: TrishUntrapped

            TrishUntrapped, that last recipe you post is a standard chocolate ganache recippe. It will work fine as an ice cream topping, or you can cool it and roll it into balls, then dust the balls with cocoa and you have chocolate truffles, and you can pour it over cakes as an icing. It ain't just for ice cream! '-)

            And there's nothing wrong with decadence! You can also make a standard cooked fudge recipe (with or without nuts), use some of it hot as an ice cream topping, then let the rest cool and turn into fudge. Gives new dimension to the term "leftovers". If you think it's too thick for ice cream topping, you can thin it to your preferred consistency with unwhipped whipping cream. Warning: This is NOT diet food!

            1. re: Caroline1


              Yep, that is a ganache recipe. Ganache is soooo versatile! Really, the perfect food. ;-)

              1. re: TrishUntrapped

                Ganache, the perfect diet food... if you just look and don't eat! '-)

                Someone was asking about a chocolate "sauce" that will turn hard similar to a chocolate dipped cone at Dairy Queen. Ganache ought to do that just fine, and so should any fudge recipe.

                The only good thing I can say about Hershey's chocolate syrup is it *IS* fat free! Now, if it just didn't taste fat free... hmmmm... I wonder what Hershey's syrup with a llittle Molly McButter mixed in would taste like? Always looking for ways to eat my cake and not wear it!

          2. This one is amazing - I adapted it from the Boulevard Cookbook (Boulevard in San Francisco) and I've made it several times for dinner parties. It's nice and shiny and gooey and tastes terrific. I would imagine you can use dark corn syrup in it, since it has so much chocolate in it.

            "Boulevard" Hot Fudge Sauce
            adapted from the Boulevard Cookbook
            makes about 2 cups

            1 stick unsalted butter cut into pieces
            1/2 cup corn syrup
            1/2 cup water
            1/3 cup sugar
            1/4 cup Dutch Processed Cocoa (I used Valrhona)
            4 ounces Bittersweet Chocolate 1 tsp vanilla extract
            1/8 teaspoon kosher salt

            In a medium heavy saucepan over medium/low heat, heat the butter with the water, corn syrup and sugar. When the butter has melted, stir in the cocoa powder with a wooden spoon. Bring the mixture to a simmer and cook for three minutes. Remove the pan from the heat. Place the chopped chocolate in a medium heatproof bowl and pour in the hot butter-cocoa mixture. Add the vanilla and salt, and whisk to combine. If it tastes too bitter add a bit more corn syrup to taste. Pour into a heatproof glass storage container or bowl. Chill until ready to use. Can be kept - covered and refrigerated, for up to two weeks.

            1 Reply
            1. re: Alice Q

              Thanks everyone, particularly Alice Q! I think this is the one I"ll try.
              Might add a bit of cayenne with the cocoa...

            2. Just for a variation here, add a cup of creamy peanutbutter and 1/4 cup butterscotch to any of the finished hot fudge recipes and you'll have an awesome peanut butter fudge sauce for ice cream. My very first job was waiting in a local dairy's ice cream shop and that's how they made their PB fudge sauce from their homemade fudge sauce. 36 years later it's still my favorite ice cream topping!

              6 Replies
              1. re: morwen

                Question for hot fudge sauce recipe posters: What kind of hot fudge sauce do you end up with? I would love a good recipe for the kind that kind of congeals on the ice cream when you pour it on. Not too runny. And not too sweet. What gives hot fudge sauce these qualities?

                1. re: karykat

                  It's been several years since I made my recipe, but that's exactly how I remember it behaving. Runny only when hot, thickening into a dark chocolate firm-but-not-chewy deliciousness on the ice cream. Gets very firm in the fridge--you'll have to reheat to serve it again.

                  1. re: modthyrth

                    That's exactly what I'm talking about! What kind of chocolate do you use? I usually like a bittersweet, but maybe a semisweet for this? Or unsweetened, for that matter, given that you've got some sugar in there?

                    1. re: karykat

                      I think I used a bittersweet. Gah, it's been too long since I actually did it--I just remembered that I loved it. ;-) Perhaps some experimentation is in order, and this time I'll remember to make a note on my recipe card. I like an intense and not-very-sweet chocolate to pair with a creamy sweet vanilla ice cream, so I might even have used unsweetened chocolate.

                      1. re: modthyrth

                        I think we're on the same wavelength. Not too sweet.

                        1. re: karykat

                          I think the congealing comes more from having both the ice cream and the sauce at just the right temperature. Once you scoop the ice cream into the dish, stick it back into the freezer to harden. Serve the fudge on top of it a little warmer than you usually would. HOT sauce on extra-cold ice cream and the congealing-sticking will happen.

              2. This is the recipe my husband's side of the family all uses - you can add more powdered sugar until it gets to the consistency that you want.

                2 squares unsweetened chocolate
                1 stick butter
                2 cups powdered sugar
                5 oz evaporated milk
                1 tsp vanilla

                Melt chocolate in a double boiler. Mix all but vanilla together and heat until well blended. Add vanilla.

                1. I would think the corn syrup would keep it from "breaking" when it hit the ice cream. Also, I'd add a couple of tbl's of very strong, brewed coffee.