Hot Fudge Sauce Recipe

Malt Ice Cream | CafeJohnsonia.com

Hot Fudge Sauce Recipe | CafeJohnsonia.com

When I was a little girl, we would go to my grandmother’s house for parties. My grandmother is a fantastic cook and she is known for many things, like her Tutti-Frutti Ice Cream, but especially her hot fudge sauce recipe. She also makes a killer brown sugar caramel sauce that is so, so good. (I’ll post it when I track down the recipe!)

My grandmother’s recipe calls for cocoa powder and powdered sugar. Instead of cocoa powder, I like to use a combination of bittersweet and semi-sweet chocolate. I think it gives the sauce a much better, silkier texture. (Don’t tell her I said this, but my grandma’s recipe can be a little grainy…but that’s part of the charm. haha)

Grandma’s hot fudge sauce recipe calls for evaporated milk. I don’t use evaporated milk for many recipes . But when I know I’m making hot fudge sauce, I grab a few cans to keep in the cupboard for when I’m in the mood for a hot fudge sundae. :)

The evaporated milk gives the sauce a slight caramel flavor that goes really well with the chocolate. Evaporated milk is dairy milk that goes through a special heating process which causes some of the water to evaporate. The heat caramelizes the milk sugars during the process. I think of evaporated milk as more of a “concentrated milk.” It’s very similar to sweetened condensed milk, except that evaporated milk does not include added sugars. (By the way, I have another super easy recipe for hot fudge sauce that uses sweetened condensed milk.)

It’s a classic hot fudge sauce that belongs on top of your favorite ice cream sundae. I recommend Malt Ice Cream.

Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 3.5-4 cups
Ingredients
  • 14 ounce can evaporated milk
  • 4 tablespoons butter
  • ¼ to ½ cup corn or golden syrup (depending on how sweet you like it)
  • 16 ounces bittersweet chocolate, chopped
  • 6 ounces semi-sweet chocolate, chopped
Instructions
  1. Heat evaporated milk, butter, and syrup in a small saucepan. Add the chopped chocolate. Whisk until smooth. Serve immediately, or transfer to a jar and refrigerate until ready to use. To rewarm: place jar in microwave and heat on 50% power for 20 second intervals, or transfer to a small saucepan and gently heat on medium-low.
Notes
-Add vanilla, almond, coffee, or another kind of extract for different flavors.
-1½ cups heavy cream can be used instead of evaporated milk
-Can use all bittersweet or semi-sweet chocolate if desired, or up to 8 ounces milk chocolate for a sweeter sauce.

 

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