New This Month

Hot Fudge Sauce

This is real soda-fountain hot-fudge sauce. It will harden on the ice cream to a thick, chewy consistency. Use Dutch-process cocoa only.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July/August 1991


  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • Pinch of salt
  • 1/2 cup Dutch-process cocoa powder


  1. Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.

  2. Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.

Reviews Add a comment