Food & Cooking Recipes Dessert & Treats Recipes Hot Fudge Over Vanilla Ice Cream 3.8 (36) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 1 quart hot fudge 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. Ingredients 1 ¼ cups heavy cream 4 tablespoons unsalted butter ⅔ cup packed dark-brown sugar ½ cup granulated sugar ½ 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 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. Rate it Print