There are few things more decadent than a generous drizzle of homemade Hot Fudge Sauce on your favorite ice cream. Skip buying a jar at your local market and whip-up your own at home this year. Velvety smooth, this fudge sauce can also be drizzled on pound cake and berries, used as a dip for fruit or served as a dessert fondue year-round.
A Make-Your-Own Sundae Bar is Fun for All Ages
In the warm weather months it’s super fun to set-up an ice cream sundae bar and let your family and friends build their own personalized treat to satisfy their sweet tooth. Not only during the summer but, it’s also fun to provide a build-your-own sundae bar at a Superbowl halftime party.
A few pointers:
- Provide colorful Inexpensive sundae bowls or use disposable bowls for easy clean-up.
- Plan on two basic flavors of ice cream and focus on the toppings for variety. Chocolate and vanilla will please everyone’s taste.
- Offer a variety of toppings that go beyond nuts. Cereal, toasted coconut, potato chips, pretzel pieces, candy, cubed pound cake, crushed waffle cones and broken cookies.
- Include fruit choices that won’t oxidize such as fresh berries, maraschino cherries, mandarin oranges etc.
- This hot fudge is a must and I’ve never seen anyone disappointed when I include my warm Bourbon Praline Pecan Sauce as a second choice. Another sauce you may like to add is this Strawberry Sauce from Will Cook for Smiles.
- Don’t forget whipped cream and rainbow jimmies for the crowning touch.
Hot Fudge Sauce
This hot fudge sauce can be made up to 2 weeks in advance and kept tightly covered in the refrigerator. Gently reheat in the microwave the amounts you desire when you need a chocolate fix of your own.
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Helpful Kitchen Items:
Hot Fudge Sauce
Ingredients
- 1 1/2 cups heavy cream
- 3 Tbsp butter
- 1 12 oz package bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 tsp pure almond extract
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- n a heavy bottomed saucepan over medium-high heat melt the butter and heavy cream together stirring constantly until it begins to bubble.
- Add the chocolate chips, granulated sugar, brown sugar and salt. Stir until the chocolate has completely melted. Lower the heat to simmer and continue to cook stirring gently for 5 minutes. Remove from the heat and mix in both extracts.
- Allow the chocolate fudge sauce to cool slightly. Use immediately or store chilled in a tightly sealed jar for up to 2 weeks.
Melissa
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Lyuba says
I can’t wait to try it this it looks delicious! Thanks for including my easy strawberry sauce! 🙂
Melissa says
Thanks, Lyuba!
Julie says
I see vanilla in the ingredients list. Is it added along with the almond extract? Or can you decide between the two?
Melissa says
Hi Julie, sorry that wasn’t clear. Add both of the extracts together, you don’t have to choose unless you don’t care for one or the other. In that instance, use one and double it.
Julie says
Thanks for the extract clarification. My granddaughter and I are going to make this for her birthday celebration. Yum!
Melissa says
It’s my pleasure, send her my very best Birthday wishes.