Hot Fudge Sauce Three Ways

When I had these ingredients on hand I would make this sauce for my husband instead of using the good old standby “Hershey’s Chocolate Syrup”.   Ice cream was a favorite dessert and something I always had in the freezer.   There is a difference, homemade has a much smoother chocolate taste.  I also have a Weight Watcher’s recipe which is not too bad and of course less calories; 2 points per tablespoon.

Hot Fudge Sauce

  • 1/3 cup semisweet chocolate chips
  • 2 tbsp. butter
  • 1/3 cup sugar
  • 1/3 cup whipping cream

In a heavy saucepan, combine the chocolate and butter; stir over low heat until melted.  Add the sugar and gradually stir in the whipping cream.  Bring to boiling on medium heat ; reduce heat and boil for 5 minutes (once it comes to a full boil, start counting).  Remove from heat and let stand for 10 minutes.  Serve warm over vanilla ice cream, top with some whipping cream, perhaps a few nuts and a cherry.

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Hot Fudge Sauce

Weight Watcher’s Hot Fudge Sauce:

  • 1 cup fat-free half and half
  • 2 tbsp. light corn syrup
  • 4 oz. semisweet chocolate, chopped (or use chips)
  • 4 oz. bittersweet chocolate, chopped (or use chips)
  • 2 tsp. vanilla extract

Combine half and half and corn syrup in a pan over medium-high heat.  Bring just to a boil, whisking until smooth.  Remove from heat and whisk in chocolates until melted and smooth.

Return chocolate mixture to a boil.  Cook, whisking constantly for about 1 minute.  Remove from heat and whisk in vanilla.  Use at once or cool to room temperature.  Will keep in the refrigerator for up to 1 month.

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Hot Fudge Sauce

Sanders Milk Chocolate Hot Fudge:

  • 1 cup sugar
  • 2 tbsp. Dutch processed cocoa
  • 2 tbsp. butter, melted
  • 1 scant cup evaporated milk
  • 1 tsp. vanilla

Combine the sugar and cocoa in a saucepan and slightly heat the mixture for a minute or two. Add the milk and butter stirring constantly and boil for 1 minute. Remove from the heat and stir in the vanilla.

Reheat when ready to serve.

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