Chewy Hot Fudge Sauce {& Peppermint Hot Fudge}

I've read that the definition of insanity is doing the same thing over and over and expecting different results.

In actuality, I think the definition of insanity is realizing you're brushing your teeth in the stainless steel kitchen sink and you have no idea how you got there or why you're even brushing your teeth.

Apparently, the holidays are quite literally making me crazy. 

This obviously has nothing to do with fudge sauce, except maybe chocolate is a good cure for the crazies?


This sauce turns chewy on cold ice cream so it is "hot fudge" in the traditional sense of the word.  None of this chocolate syrup nonsense. I literally tried 5 recipes last month looking for the homemade hot fudge to share with you.  This is it!  Just in time to gift to neighbors for the holidays.

For an extra special treat, try the peppermint version.

Hot Fudge Sauce

Recipe adapted from Gourmet magazine

-2 oz. unsweetened chocolate, chopped (I use Baker's from the baking section at the store)

-1/4 cup high quality semisweet chocolate chips (Guittard, Callebaut)

-2 Tbsp butter

-3 Tbsp light corn syrup*

-3/4 cup heavy cream

-1 cup sugar

-2 tsp vanilla extract**

In a heavy saucepan melt unsweetened chocolate, chocolate chips, butter, and corn syrup over low heat until smooth.  Stir in the cream and the sugar, and cook until the sugar is dissolved, stirring constantly. 

Bring the mixture to a boil over moderate heat and boil, without stirring, for 8 minutes. Remove the pan from the heat and stir in the vanilla or peppermint extract. 

Allow sauce to cool completely before putting it in a jar, or it will turn grainy.

This recipe will fill 2 small mason jars. Store in the refrigerator.  To use, remove metal ring from mason jar and microwave for 1 minute in the microwave.  (30 seconds, for half of a jar). 


*If you'd like a less chewy fudge sauce, decrease corn syrup to 2 Tbsp. 
**For Peppermint Hot Fudge: Replace vanilla with pure peppermint extract. Start with 1 tsp and add to taste, up to 2 tsp.