Everyone needs an emergency dessert. Homemade Hot Fudge Sauce is something you can whip up quickly, painlessly, and doesn’t require dragging kids to the grocery store for supplies. Ever since I was a kid myself, this simple, chewy, gooey Homemade Hot Fudge Sauce has been my dessert savior.
Recently I learned a life lesson the hard way. The wasting $10 worth of primo chocolate way.
Not all homemade hot fudge sauce is created equal.
I know. Who knew melting chocolate, butter, and sugar together can yield something so disappointing?
A recent impromptu gathering meant coming up with a dessert quickly. An ice cream sundae bar, with a quick homemade hot fudge sauce, and toppings scoured from the pantry seemed manageable enough.
Mistake #1: Searching for something superior than the homemade hot fudge sauce I have made for years.
After spending too much time researching hot fudge recipes, instead of doing more crucial things, like showering, I concluded there are too many ways to make hot fudge. Should I use whipping cream, milk, corn syrup, cocoa powder, or melted chocolate and in what combination?!
The recipe I finally settled on seemed promising. It was backed by testimonies of people licking their bowls clean and throwing ice cream out the window to simply dive into heaping bowls of hot fudge. Lavish ingredients such high-quality bittersweet chocolate, vanilla bean paste, and heavy cream led me to believe my life would soon, too, be altered via hot fudge.
Mistake #2: Not trusting my gut.
If you’re familiar with my Fudgy Flourless Chocolate Cookies post, you’ll recall my self-published, single-copy cookbook that hit the press circa 1988. The first (and only) edition of My Favorite Recipes featured a stand-out homemade hot fudge sauce recipe.
The hot fudge sauce I grew up with solidifies to a gloriously chewy chocolate sauce once it hits the cold ice cream. I wondered if swanky sauce would accomplish the same since corn syrup wasn’t in the recipe.
The anticipatory first taste soured into a deflated realization I should have trusted my instincts. My expensive ingredients only yielded a disappointing chocolate sauce. Evidently Hershey’s has honed in on a market for the stuff, but I wasn’t after something capable of being squeezed from a bottle. Life changing hot fudge, it was not.
Mistake #3: Serving the very lackluster hot fudge sauce.
Did I mention I had to melt away some very expensive chocolate for the hyped-up hot fudge? I couldn’t stomach throwing it away.
I served it, and no one sang the praises (always a true measure of a recipe’s success in my book). Subpar hot fudge simply served as a blanket for toppings, then was futilely forgotten.
My fridge still stores the leftovers. I won’t waste the calories on it again, but it serves as a reminder to me daily. Bewitchingly fancy doesn’t necessarily mean better. And I should probably start shopping publishing houses for a reprint of My Favorite Recipes.
Chewy, Fudge Flourless Chocolate Cookies – A naturally gluten free chocolate cookie that only takes five ingredients to make.
The Stop-Looking Brownie Recipe – You can STOP LOOKING for the perfect brownie recipe, because here it is! These brownies are decadent, chewy, fudgy, and you have all the ingredients in your kitchen.
Buckeye Turtle Brownies – Brownies with a thick, creamy peanut butter topping under gooey caramels, mixed with pecans, and drizzled all over with chocolate.
How to Make Legendary Homemade Hot Fudge Sauce:
- ¾ cup sugar
- ¼ cup butter
- 6 tablespoons cocoa powder
- 2 tablespoons corn syrup
- ¼ cup milk
- 2 teaspoons vanilla extract
- OPTION: ¼ cup creamy peanut butter for Peanut Butter Hot Fudge Sauce
- In a medium saucepan place sugar, butter, cocoa powder, corn syrup, milk, and optional peanut butter and heat over medium-low. Stir to combine until butter is melted and sauce is smooth. Raise heat slightly, continue stirring, and bring to boil. Boil, stirring constantly, for 4 minutes. Remove from heat and stir in vanilla extract.
Cool slightly before serving. Leftovers can be stored in jar in the refrigerator for several weeks. Reheat for 15-30 seconds in the microwave to serve.