Homemade Hot Fudge

65 Comments

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If you love Hot Fudge on your desserts, you have to make this easy and delicious recipe! This recipe has only five ingredients that you probably have in your cupboard right now. Not only is the taste delicious, it makes about three cups of Hot Fudge! I made this to go on top of an amazing Peanut Butter Pie which I will be posting the recipe for tomorrow. Be sure to check it out, you won’t be sorry!

Source: Pioneer Woman

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Ingredients

 

In a medium saucepan, add the cocoa and sugar and whisk together.

 

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Whisk in the cream.

 

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Place the pan on the burner over medium heat

whisking until the mixture gets hot.

 

Add the butter, whisking until the butter melts.

Add the vanilla whisking to combine then remove from the heat.

Let the Hot Fudge sit in the pan for 5 minutes.

 
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Store the Hot Fudge in a jar with a lid (like a Mason Jar) in the refrigerator.

 

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To serve, scoop out the amount you want and put it in a microwave safe bowl.

Heat on high for 20 seconds, stir and heat for 10

more seconds or until the Hot Fudge is warm and then serve.

 

Homemade Hot Fudge

http://www.InDianesKitchen.com

Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick salted butter, cut into pieces
  • 3 tsp vanilla extract

Directions

  1. In a medium saucepan, whisk together the cocoa and sugar.
  2. Whisk in the cream and place on a burner over medium heat.
  3. Continue to whisk until it gets very warm then add the butter, stirring until the butter melts.
  4. Add the vanilla whisking to combine. Remove from the heat.
  5. Let the Hot Fudge cool for 5 minutes in the pan then pour it into a resealable jar such as a Mason Jar.
  6. Store the sealed jar in the refrigerator.
  7. To serve, scoop out the amount you want and place it in a microwave safe bowl.
  8. Heat on high for 20 seconds then stir. Heat 10 more seconds or until warm then serve.

http://www.InDianesKitchen.com

 

 

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Categories: Ice Cream, Sauces

65 Comments »

    • If you use 3/4 cup milk to 1/4 cup melted butter it is equal to 1 cup heavy cream, just won’t whip but you don’t need it to whip in this recipe. Now since there is already a stick of butter in it, I would be apt not to add more and just see how it turns out. Trial and error….lol

      Liked by 1 person

      Reply

  16. Looks delicious. Layer that hot fudge with some red-skin peanuts and vanilla ice cream and you have a Tin Roof Sundae. Years ago we used to go to Farrell’s Ice Cream Parlor – those were the days, eating all the ice cream and toppings you wanted and still slim as a willow. 🙂 Now we await peanut-butter pie.

    Liked by 1 person

    Reply

      • That’s for sure – we were on the go. I worked at a diner while I attended college, and got to sit down just as long as it took to finish my meal. We were always busy and I worked weekends during the school year and all Summer vacation and school breaks. Sometimes we had little breaks, a half-glass of milkshake and about 15 French fries, a snack here, or there, during the day, but always on the go. I never gained an ounce in those days – sometimes I think I need to go back to a job where I am on the go all the time and not just sitting in one place, and on top of it I work from home, so not moving around an office – that is why I started walking. Then I could have more treats like this and the peanut-butter pie that you are going to be/or have written about today … I’m just finishing work, so have not caught up on Reader yet.

        Liked by 1 person

      • That is a good idea – if it too handy, you keep taking the knife and having a little sliver … my mom would do that when she made pumpkin or lemon pie … she called it “ensuring the slices were cut evenly” 🙂

        Liked by 1 person

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