It’s no secret that I love dessert, especially ice cream. And I love toppings on my ice cream: sprinkles, chocolate chips, and most of all, hot fudge!
When I was young, my family and I would vacation in Vermont. There is a confectionary store (Mother Myrick’s) in Manchester, VT that makes THE BEST hot fudge. I love it so much that from time to time, my family will still buy it for me when they visit Vermont. Last time they brought me some, I dropped it and the jar broke into a million pieces. Sigh.
So. I’ve been craving their fantastic hot fudge sauce for a while now. I didn’t necessarily try to recreate Mother Myrick’s, but this Homemade Hot Fudge Sauce is pret-ty darn good. Best part? It only takes 15 minutes to make!
Ingredients:
- 2 tablespoons salted butter
- 1 (14 oz) can sweetened condensed milk (I used Eagle Brand Sweetened Condensed Milk)
- 1/4 cup packed dark brown sugar
- 1/4 cup cocoa powder
- pinch of salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coffee grounds
- 1/2 teaspoon vanilla extract
- 1/4 – 1/2 cup heavy cream, or to taste
Add the butter, sweetened condensed milk, brown sugar, cocoa powder and salt in a small pot over medium heat. Bring to a low simmer, stirring frequently, until everything is well combined and melted together, about 3-5 minutes.
Remove from heat and add the chocolate chips, coffee grounds, and vanilla, stirring until the chocolate chips completely melt.
This makes a very thick hot fudge, so add heavy cream to this mixture, a little at a time, until it reaches your ideal thickness. Be sure to fully incorporate the cream before adding more.
Immediately serve over ice cream, or pour into a pint size mason jar and refrigerate for future use.
To serve later, remove from the fridge, remove the top of the mason jar, and microwave in 20 second increments until warm. Be careful removing the jar from the microwave, it will be hot! Ladle over ice cream. Allow the jar to cool completely before returning to your fridge.
I love this hot fudge simply over vanilla ice cream. Mmm. The coffee grounds enhance the chocolate flavor, but if you don’t want them in your hot fudge, feel free to omit.
This will last in your fridge for 6-8 weeks. However, I don’t think I’ve ever had hot fudge last that long in my house!
Ingredients
- 2 tablespoons salted butter
- 1 (14 oz) can sweetened condensed milk (I used Eagle Brand Sweetened Condensed Milk)
- 1/4 cup packed dark brown sugar
- 1/4 cup cocoa powder
- pinch of salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coffee grounds
- 1/2 teaspoon vanilla extract
- 1/4 – 1/2 cup heavy cream, or to taste
Instructions
- Add the butter, sweetened condensed milk, brown sugar, cocoa powder and salt in a small pot over medium heat. Bring to a low simmer, stirring frequently, until everything is well combined and melted together, about 3-5 minutes.
- Remove from heat and add the chocolate chips, coffee grounds, and vanilla, stirring until the chocolate chips completely melt.
- This makes a very thick hot fudge, so add heavy cream to this mixture, a little at a time, until it reaches your ideal thickness. Be sure to fully incorporate the cream before adding more.
- Immediately serve over ice cream, or pour into a pint size mason jar and refrigerate for future use.
