hot fudge

This decadent homemade hot fudge sauce is thick, gooey and chocolatey.

Hot Fudge Sauce

chocolate chips

(14 oz) sweetened condensed milk

unsalted butter

In a heavy saucepan, add all ingredients and...

In a heavy saucepan, add all ingredients and stir.

Heat oven medium heat stirring constantly until chocolate...

Heat oven medium heat stirring constantly until chocolate is melted and the sauce is smooth.

Remove from heat, stir and let cool slightly.

Add to jar or container with lid.

Chocolate Peanut Butter Hot Fudge Butterscotch Milkshake

unsalted butter (1/2 stick)

dark brown sugar

salt

heavy cream

vanilla extract

butter

sweetened condensed milk

peanut butter

vanilla

vanilla ice cream

milk

butterscotch sauce

peanut butter fudge sauce (for drizzling)

Make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and scotch, if using.

Place 2 tall glasses in the freezer.

To make the ice cream, take the blender jar and add 1/3 cup of the butterscotch sauce (let the rest sit on the counter for later), 1/2 cup of milk (start with less if you like really thick milkshakes), 1 teaspoon vanilla and 1 tablespoon of scotch or whisky (if desired). Place the blender jar in the freezer. Then scoop out 3 cups of the vanilla ice cream and place it in another bowl. Place the ice cream back in the freezer. Freeze both the ice cream and the ingredients in the blender jar for at least 20 to 30 minutes.

While the ice cream freezes make the peanut butter fudge sauce. In a microwave safe bowl add the butter, sweetened condensed milk, peanut butter and chocolate chips. Microwave for 30 seconds, stir and microwave another 30 seconds, stir and if needed microwave another 30 seconds. Once everything is melted and combined together stir in the vanilla. Set aside.

When ready to serve, remove the two glass from the freezer and add the warm hot fudge sauce to the bottom of each glass, then add a drizzle of the butterscotch sauce.

Remove the ice cream and the blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until chunky or smooth (your call). Layer the milkshake in the glasses with the butterscotch sauce and the peanut butter fudge sauce. Serve immediately.

The best ice cream sundae you will ever enjoy is made complete with this amazing, thick, smooth and decadent homemade hot fudge sauce.&nbsp;

semi-sweet chocolate (, chopped)

cocoa powder (, measured, then sifted)

sugar

corn syrup

heavy whipping cream

water

Tablespoons butter (, chopped)

In a microwave-safe bowl (or saucepan on low heat, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.&nbsp;

Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.

In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.&nbsp;

Simmer for 4 minutes.&nbsp;Remove from heat and stir in vanilla and butter.

Add the melted chocolate mixture and stir until smooth.&nbsp;

Serve warm, over ice cream.&nbsp;

To store: refrigerate in an airtight container for up to 3 weeks. Reheat on low power in the microwave, stirring several times, until warm and smooth.

https://content.jwplatform.com/videos/LJtKGO8Y.mp4

The best ice cream sundae you will ever enjoy is made complete with this amazing, thick, smooth and decadent homemade hot fudge sauce.

A sublime, rich, chewy old-fashioned hot fudge sauce. Warmed it melts onto your ice cream, cooling into a thick, chewy fudge.

Old Fashioned Hot Fudge Sauce

oz unsweetened chocolate (finely chopped)

corn syrup (I used organic corn syrup)

sugar (I used all natural cane sugar)

Melt butter, chocolate and corn syrup

In a heavy-bottomed saucepan, melt the butter, chocolate and corn syrup. Stir over medium-low heat until chocolate, butter and corn syrup are combined and smooth.

Add cream and sugar

Add cream, then pour the sugar in the middle of the pan trying to avoid the sides. Stir carefully, trying to keep the sugar from the edges of the pan. Stir until the sugar is dissolved.

Bring mixture to a boil

Once the sugar is dissolved, give it a final stir and then stop stirring and increase the heat to medium. Bring the mixture to a boil | DO NOT STIR!

Remove from heat add vanilla and salt. Serve

Allow to boil for about 7-8 minutes until thick and smooth. Remove from heart and stir in the vanilla and the salt. Serve warm over ice cream. If saving, allow to cool completely before jarring and refrigerating. Rewarm in microwave safe jar in 30 second increments or set in pan of hot (not boiling) water until warmed through.

The easiest way to make an ice cream cake!

Peanut Butter Cup Ice Cream Cake

Oreo cookies

containers (1 pint 1 quart) vanilla ice cream

jar hot fudge topping

Reese’s mini peanut butter cups, chopped

Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.

Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.

Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.

When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.

Warm up the jar of hot fudge topping according to directions in the microwave and spoon over the ice cream, reserving about 1/4 of the jar to drizzle over the ice cream at the end. Sprinkle half of the chopped mini peanut butter cups over the fudge and return to the freezer for 1 hour.

Soften second container of ice cream at room temperature, and then spread over peanut butter cups. Refreeze until firm.

To remove the cake from the pan, run a hot knife (dip in hot water) around the edge and then unlatch the sides of the pan.

Use an offset spatula or knife dipped in hot water to make the ice cream smooth on top.

Spoon the reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, and sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.

I'd love to leave a photo of my son's birthday cake that was inspired by yours. I made a mint chip oreo. It was a hit!

My daughter found your recipe right after you posted it. I’ve made it EVERY YEAR for her birthday and multiple other birthdays ever since. It is an absolute favorite. Thank you for sharing!

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Hot Fudge Sauce

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Top 5 hot fudge recipes from across the web

The most viewed hot fudge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Fudge Sauce

Chocolate Peanut Butter Hot Fudge B...

Hot Fudge Sauce

Old Fashioned Hot Fudge Sauce

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The most viewed hot fudge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine