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Best Hot Fudge Sundae Recipe

Hot Fudge Sundae

iamwinfred
This hot fudge sundae features a rich, glossy homemade hot fudge sauce draped over cold, creamy vanilla ice cream. The sauce is deeply chocolatey with a silky texture that firms up slightly on contact with the ice cream but stays wonderfully scoopable. Made with real chocolate, cream, and butter—no corn syrup or additives—this restaurant-quality dessert comes together in just 15 minutes and is endlessly customizable.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 sundaes
Calories 580 kcal

Equipment

  • Medium heavy-bottomed saucepan Essential for even heat distribution and preventing scorching
  • Whisk
  • Rubber spatula
  • Ice cream scoop
  • Sundae glasses or bowls
  • Measuring cups and spoons
  • Glass storage jar with lid For storing leftover sauce

Ingredients
  

For the Hot Fudge Sauce

  • 1 cup heavy cream 240ml
  • ¾ cup granulated sugar 150g
  • ½ cup unsweetened cocoa powder 50g
  • 4 ounces dark chocolate 113g, chopped, 60-70% cacao works best
  • 4 tablespoons unsalted butter 57g
  • 1 teaspoon vanilla extract 5ml
  • ¼ teaspoon salt 1.5g

For the Sundaes

  • 1½ quarts vanilla ice cream 1.4L, or your favorite flavor
  • whipped cream homemade or store-bought, for topping
  • maraschino cherries for garnish
  • ½ cup chopped nuts 60g, pecans, walnuts, or peanuts
  • chocolate sprinkles optional, or crushed cookies or candy pieces

Instructions
 

  • Measure out all ingredients before starting. Chop dark chocolate into small, uniform pieces. Let butter soften at room temperature for 10 minutes and ice cream soften for 5 minutes.
  • In a medium saucepan, whisk together heavy cream, sugar, and cocoa powder over medium heat. Bring to a gentle simmer, whisking constantly to prevent lumps, and simmer for 2-3 minutes until sugar dissolves and mixture is smooth.
  • Remove saucepan from heat. Add chopped dark chocolate and butter, letting sit for 1 minute, then whisk gently until completely melted and glossy. Stir in vanilla extract and salt.
  • Return saucepan to low heat if sauce seems too thick. Cook for 1-2 minutes, stirring constantly, until it coats the back of a spoon but still pours easily. It will thicken slightly as it cools.
  • Use an ice cream scoop to create 2-3 generous scoops per sundae in chilled sundae glasses or bowls. Work quickly so the ice cream doesn't melt.
  • Pour warm hot fudge sauce generously over the ice cream. Add a dollop of whipped cream, sprinkle with chopped nuts, and top with a maraschino cherry.
  • Serve immediately while the temperature contrast between hot fudge and cold ice cream is at its peak. Provide long spoons and extra hot fudge sauce on the side.

Notes

  • Use quality chocolate: Look for chocolate with 60-70% cacao content for the best balance of sweetness and chocolate intensity.
  • Don't let it boil: Once you add the chocolate, keep the heat low. Boiling can cause the chocolate to seize and become grainy.
  • Stir constantly: Cocoa powder can clump if you're not vigilant. Keep whisking, especially in the beginning.
  • Test the consistency: Dip a cold spoon in the sauce. It should coat the spoon but still drip off slowly. If too thick, add a tablespoon of cream at a time.
  • Warm your sauce before serving: If made ahead, reheat gently over low heat or in 15-second microwave bursts, stirring between each one.
  • Let ice cream soften slightly: Ice cream that's too hard won't let the hot fudge sink in properly. Five minutes on the counter is perfect.
  • Layer the toppings strategically: Put half the hot fudge on the ice cream, add nuts, then add more hot fudge. This ensures toppings in every bite.
  • Chill your sundae glasses: Pop them in the freezer for 10 minutes before assembling. This helps the ice cream stay firm longer.
  • Storage: Store hot fudge sauce in an airtight glass jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Never store assembled sundaes.
  • Make-ahead: Prepare the sauce up to 2 weeks in advance. On party day, reheat gently in a small slow cooker set to warm for easy serving.

Nutrition

Serving: 1SundaeCalories: 580kcalCarbohydrates: 68gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 140mgPotassium: 350mgFiber: 3gSugar: 58gVitamin A: 20IUVitamin C: 2mgCalcium: 15mgIron: 10mg
Keyword chocolate sauce, easy dessert recipe, homemade hot fudge sauce, hot fudge sundae, ice cream dessert
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