Hot Fudge Sauce

My attempt to recreate an authentic Italian gelato fell short, but the magnificent Homemade Hot Fudge Sauce topping did not!

Rich and luscious, this fudge topping turns ordinary vanilla ice cream into a delectable dessert!

Hot Fudge Ice Cream Topping

Ah, gelato. Creamy, cold gelato. A scoop of caffé, pignoli or nocciola was often lunch during our whirlwind tour of Italy. I decided to recreate this summer treat at home. Gelato, even though it seems creamier than ice cream, has less cream and more milk in the custard. Another key is less air in the final product.

I failed miserably as my crema gelato stunk! I didn’t have any trouble slurping down a couple scoops drenched in homemade hot fudge sauce, but it’s back to the drawing board before posting a recipe. But if you have some vanilla ice cream in your freezer, make a batch of this  marvelous ice cream topping and dive right in! Or make a Brownie Sundae!

A cup of half pignoli and half stracciatella gelato in Florence.

Hot Fudge Sauce

The hot fudge sauce, though, was delicious! I chose a recipe from Chocolatier magazine. Thick, glossy and decadent, it’s the perfect topping for your ice cream sundae. Just look at the ingredients and you’ll see why! Made with heavy cream, butter, chocolate, sugar, vanilla, it’s worth a try. Are you convinced? While you’re at it, whip up a batch of Microwave Caramel Sauce or Marshmallow Topping to add to the mix!

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Hot Fudge Sauce

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Glossy and decadent hot fudge sauce you can make at home

• Author: Liz Berg
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 2 cups 1x
• Category: Dessert
• Method: Boil
• Cuisine: American

Ingredients

• 4 tablespoons butter, cut into chunks
• 1/4 cup light corn syrup
• 4 ounces unsweetened chocolate, chopped
• 3/4 cup brown sugar
• 3/4 cup sugar
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla

Instructions

1. In a large saucepan, melt butter over medium heat and swirl it around in the pan to coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream and salt and continue to cook over medium till mixture comes to a boil.
2. Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until sauce is thickened and candy thermometer reaches 220-224º. Remove from heat.
3. Pour sauce into a heatproof bowl or 4-cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool for few minutes before serving.
4. Sauce keeps for 2 weeks. Cool sauce completely before covering and chilling.