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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
Hot Fudge Over Vanilla Ice Cream

Source: Martha Stewart Living, February 2011

Ingredients

  • 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

Directions

  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 Note

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

Reviews (6)

  • DorM 1 Jul, 2014

    Wonderful stuff.
    I've made this four times, each with different bittersweet chocolates. Using a darker slightly more bitter chocolate is the best. Once used a 70% that was floral and the sauce was a little too sweet.
    Use better quality chocolate for the best result.

    It is far from chocolate syrup.

  • mimi204 20 Sep, 2011

    I think what suzie70070 is saying rather succinctly is that this is a very sweet syrup with some chocolate in it! I have to say, that when I read the recipe I thought it looked tooth-achingly sweet so I added the sugars to taste and it is delicious.

  • amhmc 17 Aug, 2011

    Not sure what "chocolate syrup" below means? I cut the recipe in quarter to not overeat as warned in another review (wise!) I did substitute regular unsweetened cocoa as I find the Dutch is harder to locate these days. If you let it sit a few minutes, it thickens up and is more like traditional sauce. Very good flavor-would be a great topping for cream puffs!

  • suzie70070 9 Jun, 2011

    chocolate syrup

  • carlyc73 10 Apr, 2011

    Yum yum yum.... I've made a couple batches of this, and it never fails. There are times where I just eat this with a spoon and forget about whatever I was supposed to pour it on!!

  • CorrieS 23 Jan, 2011

    When the 2/11 issue of MSL arrived, with that gorgeous cover photo, I was having a serious chocolate craving. I made a half batch of this hot fudge, using a high quality cocoa powder and extra bittersweet chocolate. My husband and I ate it every night for four nights, going through two QUARTS of vanilla ice cream!!! I began looking forward to my next serving immediately after swallowing the last bite, and thought about it a dozen or so times between them. IT IS SO GOOD!!! Just be careful...

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