February 13, 2011 by Flora Dawn
If you are looking for something rich and decadent to make for Valentine’s Day, may I suggest homemade Hot Fudge Sauce? It’s a special treat, but not fussy or too complicated. What else can turn a bowl of vanilla ice cream into something divine?
Almost every baking cookbook has a recipe for this classic sauce, but I wanted to come up with my own version. I wanted it to be smooth and rich, not too sweet, no corn syrup, and perhaps best of all, no candy thermometer required. The end result? An incredibly easy and delicious Hot Fudge Sauce.
Seriously, homemade Hot Fudge Sauce is amazing! It can be served over ice cream, brownies, cake, or with fruit. And don’t let the hot part fool you, this sauce is great cold, stirred into milk or straight from the fridge on a spoon 🙂
I like to pour about half the hot sauce into a glass canning jar and stir in some creamy peanut butter into the remaining half. This way we have both Hot Fudge Sauce and Peanut Butter Hot Fudge Sauce all from the same batch. We like so serve it layered with vanilla ice cream and peanuts to make our own version of the famous Peanut Buster Parfait. Enjoy.
Hot Fudge Sauce
The espresso powder really intensifies the chocolate flavor, but if you don’t have any, the sauce will still be good. If you are a fan of peanut butter, adding 2-3 TB of creamy peanut butter turns this into a delicious Peanut Butter Hot Fudge Sauce.
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 stick of butter + 2 tablespoons (10 tablespoons total)
- 1 (12 ounce) can evaporated milk
- 1 teaspoon espresso powder, optional
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Sift sugar and cocoa (be sure and do this, so there are not lumps). In a large saucepan (make sure it large enough, because when this boils it will overflow a small pan), combine the sugar, cocoa, butter, milk, espresso powder, and salt. Heat over medium heat, whisking constantly and bring to a full, rolling boil. Boil for 7 minutes (set the timer) and remove from heat. Stir in vanilla and allow to cool. The sauce will appear runny, but will thicken as it cools; store in refrigerator. Sauce can be reheated gently before serving if desired.