Hot Fudge Sundae
User Reviews
5
Hot Fudge Sundae
Description
The Hot Fudge Sundae recipe centers on a smooth, glossy hot fudge sauce made from heavy cream, granulated sugar, unsweetened cocoa powder, dark chocolate, butter, and optional salt. The sauce is cooked carefully to melt ingredients and achieve a rich consistency. It is cooled slightly before drizzling over ice cream, creating a warm layer that contrasts with the cold dessert base.
The sundae is then garnished with whipped cream, chopped nuts, sprinkles, and a cherry, adding multiple textures and flavors that complement the intense chocolate taste. The method provides flexibility to serve in glasses or bowls, with the option to layer fudge inside the vessel for extra chocolate moments. The recipe encourages keeping ice cream frozen until just before serving, so it melts slower when the warm sauce is added.
Extra fudge sauce can be stored refrigerated and reheated over low heat for reuse, with the option to add corn syrup during cooking to improve gloss and texture. Brownie pieces may be incorporated between ice cream scoops for added indulgence. The sundae works well as a treat at any time when a creamy, chocolatey dessert is desired.
Ingredients
For the Hot Fudge:
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup cocoa powder unsweetened, natural preferred
- ¼ teaspoon salt optional
- 6 ounces dark chocolate finely chopped, or bittersweet chocolate
- ½ cup butter unsalted
For the Sundae:
- Ice cream
- Whipped Cream
- Sprinkles
- nuts
- Cherry
Instructions
- Combine the cream, sugar, salt, and butter in a small pot then place over medium heat, stirring frequently until the butter melts and the mixture starts to simmer.
- Simmer for just under a minute then reduce heat to medium-low then add the chocolate in and stir until melted.
- Remove from heat and whisk in the cocoa powder then return to heat and cook on low for about 30 seconds or until glossy and smooth. Allow to cool slightly before using.
- Pour some fudge into the bottom of your bowl or glass then add ice cream and drizzle more fudge over the top. Top with whipped cream, chopped nuts, sprinkles, and a cherry if desired.
Notes
- Store leftover fudge in the refrigerator and gently reheat over low heat before serving again.
- Add ¼ cup corn syrup at the start of cooking fudge for a glossier, softer sauce at cooler temperatures.
- Keep ice cream very cold before adding warm fudge to slow melting.
- For extra richness, layer pieces of brownie between ice cream scoops before drizzling fudge.
- Chill serving glasses in the freezer in advance to keep the sundae colder longer.
- Use homemade whipped cream if canned is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1sundae | |
| Calories | 433kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 125mg | 5% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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