Only 10 minutes to make the easiest hot fudge sauce! Perfect over ice cream, in a shake, or even straight off the spoon! Better than store bought!
If you know me, then you know that my ultimate guilty food pleasure is ice cream. Trevor will tell you he could take it or leave it. Although, I think that’s bologna. I vividly remember somebody asking for a pint of Ben & Jerry’s the other day…and it definitely wasn’t me. 😉 I, on the other hand, would gladly skip breakfast, lunch, and dinner and just eat ice cream. All day. Every day.
A coffee float for breakfast, a peanut butter shake for lunch…you get the idea.
So the other day, I had a craving for some ice cream. Shocker. I know. I sat down with a bowl of ice cream and then I realized that I really had a craving for a hot fudge sundae. We didn’t have store bought hot fudge in the fridge…ugh! So I decided to make a homemade version.
Well…you’re welcome. 😉
Because this is the easiest, fudgiest, quickest, yummiest hot fudge sauce ever!
Believe me. I don’t say that lightly. I am super picky about hot fudge. Like, you know those people when they offer you a chocolate sundae for dessert and they use Hershey’s Chocolate Syrup. Ugh. It kills me. It’s gotta be warm, thick hot fudge sauce, people!
I think I’m so picky, because I grew up eating Birdsalls. Any Iowans know of it? It’s located in the teeny, tiny town of Mason City, Iowa and get this: Birdsalls first opened in 1931 by Addison and Esther Birdsall. Come ON! How cute are those names?
Anyway. Mason City is where my mom grew up and my grandparents still live there. Mason City is only two hours away from Cedar Rapids – where I grew up – so my family and I would visit my grandparents regularly for weekend getaways, birthdays, and holidays.
No trip was complete without my grandma’s homemade peanut butter balls, a game of Mexican Dominos, and at least one stop at Birdsalls… more like one stop on our way into town, one stop on our way out, and maybe one more stop in between. 😉
Long story short. If you’re ever in Mason City, go to Birdsalls and order the hot fudge sundae. Your ice cream, hot fudge sauce dreams will finally come true. They make their own ice cream and their secret hot fudge sauce is seriously the best I’ve ever had.
Now that I live 1,700 miles – yes, I google mapped it – I knew it was time I made my own homemade version.
I have to say, Birdsalls, watch out! Just kidding. NOTHING beats their hot fudge sauce, but I declare this homemade version a solid second place.
My favorite part of this recipe is how freaking amazing it tastes. Trevor’s favorite part, however, is that it only has two steps! Yep. Did you see him “drop the mic” in the video above?
Step One: Mix together cream, corn syrup, brown sugar, cocoa powder, salt, and espresso together. Bring to a boil and stir.
Step Two: Whisk in butter and vanilla.
THAT’S IT. It’s ridiculous how easy this hot fudge sauce is to make, but it tastes so good, that nobody will ever believe you.
Rich hot fudge sauce that’s easy? Yes please!
What’s your favorite ice cream topping? Show me the yummy!
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup dark brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup dark chocolate chips divided in half
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- In a medium sized sauce pan, mix together heavy cream, corn syrup, sugar, cocoa, salt, espresso, and 1/2 cup dark chocolate chips.
- Bring to a low boil over medium heat, stirring constantly.
- Once boiling, boil lightly for 5 minutes, stirring constantly, then remove from heat.
- Whisk in butter, vanilla, and the other 1/2 cup of chocolate chips and stir until smooth.
- Let cool slightly before serving.
- If serving later, transfer to a covered container, and let cool completely before refrigerating.
- Reheat before using.
Can be kept in the fridge for 1 week.
Recipe adapted from Epicurious