Grandma's Recipe
Hooray for Hot Fudge Sundae day! Our lip-smacking recipe for this Hot Fudge Sauce originated with my Grandma Gladys Greer, of St. Johns, Arizona. She boiled it for 3 minutes then used it to quickly frosted a delicious chocolate cake. Grandma's chocolate cake was a stand out! My mom, my sisters and I have continued Grandma Gladys's tradition by boiling the recipe just two minutes and using it as hot fudge sauce.
Do you like your sauce thick or thin?
You can text the firmness of your hot fudge sauce by putting a spoon, with a little fudge on it, into a cup of ice water. The firmness you feel when the sauce hits the ice water will show you how the sauce will be on your ice cream. I tend to like my sauce like a soft caramel sauce. If you want your sauce thinner, just add 1-2 tablespoons more evaporated milk.Easily my favorite dessert
This is probably my favorite dessert. What could be better than a hot fudge sundae? It's also my go-to dessert when I have dinner guests. I keep a half gallon of vanilla ice cream in my freezer, then I can whip up some hot fudge sauce in a couple of minutes. Sometimes we elevate this dessert by adding brownies for a hot fudge brownie sundae! Could it get any better? Enjoy! DiannaYou Might Also Enjoy these other delicious desserts:
Gooey Butter Cake Ice Cream (Jeni's Spendid Ice Cream Copycat) Cherry Ice Cream with Ganache Swirls - No Churn Peaches and Cream Dessert Fresh Key Lime Pie Cookies and Cream Ice Cream CakeDon't forget to pin this recipe for later! You can also follow us on Pinterest here!
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Hot Fudge Sauce
A rich chocolaty hot fudge sauce that pours smooth and silky over ice cream. This easy chocolate sauce is the best ice cream topping, and makes the perfect ice cream dessert – a decadent hot fudge sundae.
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Servings: 16 servings
Calories: 129kcal
Ingredients
- ½ cup butter 1 cube
- 2 squares unsweetened baking chocolate 2 ounces
- ½ cup evaporated canned milk
- ¼ cup light corn syrup
- 2 cups sugar
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Melt butter in sauce pan over low heat. Place chocolate squares on butter so they melts together. Add evaporated milk and corn syrup. Stir to combine. Add sugar and salt and stir to blend.
- Turn heat to medium and stir constantly until mixture comes to a rolling boil. Boil one minute, until soft ball stage (see notes), then remove sauce from heat.
- Add 1 teaspoon vanilla and stir. Serve warm over ice cream. Store in covered container in refrigerator up to one month.
Notes
Put a small spoon full of sauce in a cup of ice water. Try to pick up the sauce from the ice cubes. If you can collect it into a very soft ball, it's the right consistency.
This sauce becomes slightly caramel-like when it hits the cold ice cream. For a softer, thinner sauce, pour in 1-2 extra tablespoons evaporated milk.
Nutrition
Serving: 2Tablespoons | Calories: 129kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 36mg | Fiber: 1g | Sugar: 30g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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Originally published March 13, 2019
Eliza says
I almost texted one of you guys for this recipe until it occurred to me I might find it here on the blog. Thanks for sharing!