Heavenly Hot Fudge Sauce Tutorial

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I've been in an ice cream kind of mood lately, which is, quite frankly, unusual for me.  Maybe it's because the Golden Spoon that used to be close to us shut down, and I'm suddenly feeling the lack of availability?  

Whatever the reason, I've been feeling the urge to dig up an old favorite recipe for fabulous homemade hot fudge sauce.

Homemade Hot Fudge Sauce Recipe:

  • 8oz dark chocolate, morsels or chopped
  • 8 T softened butter
  • 1/2 C sugar
  • 1/2 C heavy cream
  • 1/4 C hot water
  • 1 t vanilla
  • pinch salt

Combine the chocolate, butter, sugar, cream, and hot water in the top portion of a double boiler.  Don't have a double boiler?  Neither do I.  But I do have a saucepan, in which I put a couple inches of water, and a bowl that rests on top.  Whatever you do, don't put so much water in that it touches the bottom of the bowl on top.  That would eliminate the whole purpose of a double boiler.

In your double boiler (formal or makeshift), melt everything but the vanilla and salt over medium-low heat.  

Stir the whole time, until everything is nicely combined.  This should take about five minutes.  Remove, and stir in the vanilla and salt.

This recipe originally came from the Roscoff hotel in Belfast.  I know this, because that note is scribbled on the recipe card I've had for ages.  

I know that the Roscoff Hotel serves their hot fudge over homemade ginger ice cream (also in my notes).

Having never been to Ireland, however, I know I didn't get this recipe directly from the source.  Unfortunately, I did not write down where I originally found it.  Oops.  At least I can give credit to the Roscoff for the original recipe.

In any case, it's amazingly delicious.  Intensely chocolaty, warm, and smooth.  Everything you want from a hot fudge sundae.


Nicole Wills, creator of Tikkido