Print

Homemade Old Fashioned Hot Fudge Sauce

This is a basic ice cream parlor hot fudge sauce. It is perfect on its own, but can be modified with any flavor you choose, such as rum, brandy, orange liquor, raspberry liquor or with chile pepper.
Course Dessert Sauce
Cuisine American
Keyword Hot Fudge Sauce
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 12 people
Author David of Sunset & Sewanee

Ingredients

Instructions

  • Add all of the ingredients to a medium size saucepan over medium high heat and bring to a boil. Cook, while stirring constantly with a metal whisk until the sauce comes together and is shiny and smooth. Reduce heat and keep warm. The sauce is ready to use. 
  • You can save the leftovers by letting the sauce cool completely and storing in an airtight container. To warm up, microwave or heat in a small pan while stirring. Serve immediately.

Notes

For best results let the hot fudge actually cool down a little from off the stove. Traditionally served warm in old fashioned ice cream shops so it would not melt the ice cream too quickly. This sauce can be used on Bundt cakes, cupcakes and with brownies. It has a more limited use than most other recipes I've published, but I thought it would be good to get a baseline for hot fudge sauce. While this sauce is very delicious, I will publish more modern versions in the future.