New This Month

Under 30 Minutes

Hot Fudge Over Vanilla Ice Cream


Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart hot fudge

Source: Martha Stewart Living, February 2011


  • 1 1/4 cups heavy cream
  • 4 tablespoons unsalted butter
  • 2/3 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 cup unsweetened Dutch-process cocoa powder, sifted
  • Salt
  • 6 ounces bittersweet chocolate, chopped (1 cup)
  • 2 teaspoons pure vanilla extract
  • Vanilla ice cream, for serving


  1. Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.

Cook's Notes

Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.

Reviews Add a comment