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!

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you’ll never buy store bought again! So much better! Yield: 2 cups

Hot Fudge Recipe

chocolate chocolate

evaporated milk (or half and half)

unsweetened cocoa powder

Melt butter and chocolate.

Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.

Add milk.

Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that&#39;s what you&#39;re using) until combined.

Add dry ingredients.

Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.

Bring to boil.

Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.

Add vanilla.

Remove from heat and stir in vanilla extract.

Serve or store.

Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

https://content.jwplatform.com/videos/KteC0eVn.mp4

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you’ll never buy store bought again! So much better!

HOT FUDGE RECIPE

Once you go homemade, there&#39;s NO going back! This Homemade Chocolate Sauce recipe is super easy, uses pantry ingredients, and takes 15 minutes to throw together. And I&#39;m telling you, it&#39;s 1000 times better than the hot fudge sauce you buy at the store. It&#39;s creamy, smooth, and oh so chocolatey. I have a hard time saving it for an ice cream topping. I usually just go at it with my spoon. 

Homemade Chocolate Sauce (Hot Fudge Sauce)

(12-oz) can evaporated milk* (full fat)

chocolate

salted butter ((half stick))

In a medium saucepan, bring the can of evaporated milk and 2 cups sugar to a rolling boil over medium low heat, stirring with a wooden spoon. Babysit the pot a little bit and stir frequently, especially as is starts to come to a boil. It will take several minutes to come to a boil.

Stir constantly once it is at a rolling boil (keep the heat at medium low) and let boil for 1 minute.

Add in 4 ounces unsweetened chocolate squares. Exchange your wooden spoon for a whisk and beat the chocolate vigorously, turning the heat to low. Beat until the chocolate has smoothed out and no longer looks grainy. The better of a job you do here whisking, the smoother and creamier your chocolate sauce will be.

Turn off the heat. Add 1/4 cup butter to the mixture. Beat until melted.

Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt.

Let the hot fudge sauce sit at room temperature for 15-20 minutes to cool and thicken up.

You can spoon it over ice cream immediately (or into your mouth--don't burn your tongue!) or pour it into jars or a tupperware to save for later. The recipe makes about 3 cups, so a quart jar will hold it all.

The mixture will become much thicker in the fridge, but won't solidify completely. To reheat, just stick it in the microwave. The nice thing about this sauce is that you can microwave and refrigerate it several times and it won't separate or go grainy on you. It's the best!

Is there anything better than pouring a warm, gooey hot fudge on top of your favorite desserts? If you ask me, it’s one of life’s greatest joys.

Homemade Chocolate Hot Fudge Sauce

light brown sugar (packed)

cocoa powder

light corn syrup

instant coffee (optional)

fine sea salt

Place the heavy cream and butter into a small saucepan. Place over medium-low heat and cook until the butter is melted, about 3 minutes, stirring occasionally.

Add the brown sugar, granulated sugar, cocoa powder, corn syrup, instant coffee, and salt, whisk until everything is smooth and combined, about 3 minutes.

Add in the chocolate chips and let them melt.

Cook for 10 minutes, whisking constantly until thickened. The mixture should coat the back of a spoon and not be runny.

Take off the heat and mix in the vanilla.

Let cool for 10 minutes before serving.

This delightful dessert combines the fudgy richness of brownies with the sliceable texture of bread, topped with a luxurious hot fudge.

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