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Hot Fudge Sauce for Banana Split Ice Cream Cake

Use this hot fudge sauce to make our Banana Split Bombe.

  • Yield: Makes 2 1/3 cups

Source: Martha Stewart Living, June 2001


  • 10 ounces bittersweet chocolate, chopped
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup water
  • Pinch of salt
  • 1/2 cup light corn syrup


  1. In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.

  2. Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

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