Join Our Community of Dog Lovers!

Subscribe now so that you get email alerts about all new content and/or updates from Champion of My Heart!  +

FREE e-book "8 Things to Know About Veterinary Care"

June 21, 2017

I originally found this homemade hot fudge sauce recipe from a quick online search, but it wasn't turning out quite right. I turned to a great Facebook Group led by a friend, colleague, and mentor called Fearless Fresh Kitchen Ninjas. Thanks to their fast and expert input, I fixed my errors and updated the recipe so that it's nearly flawless. For better or worse, it has become my go-to comfort food (over quality vanilla ice cream) for several months now. I have the extra pounds to show for it, so be careful. But, if you stressed and in need of gooey homemade hot fudge sauce, get ready to dazzle yourself. It's that good. (And easy to make ... step-by-step pix just ahead). Stress-Busting Homemade Hot Fudge Sauce 1/3 cup milk 1/4 cup butter 2 T light corn syrup 1/3 cup cocoa 1 cup sugar 1 t vanilla Dash of salt The mistake I was making is that I stirred everything WAY too much, which makes sauce turn out kind of gritty from sugar crystals. Adding some light corn syrup helps  prevent that problem too, but definitely stir this as little as possible.  To avoid this problem, I now mix in the cocoa to the wet ingredients first so that I can stir that like CRAZY before adding any sugar.  So, it looks like this in the sauce pot that's on the stove over medium heat. Then one that's mixed up and starting to warm, I add the sugar. But, I let it sink in and only stir a tiny bit. Then it looks like this. Just let it warm up over medium heat until it boils. Don't stir! Just wait. Once it's boiling like this, let it boil for 1 minute. After that 1 minute, take the pot off the heat (and turn off the stove), then add the vanilla and salt at the same time, and only stir 2-3 times. More like swishes really, than stirs. You want to let it cool a bit before putting on ice cream. And, even once you pour it on the ice cream, let it sit for a bit ... that's when the chewy texture sets up.  This is a runny fudge-like sauce. It's gooey with real body and texture.  I store any leftovers in an airtight container in the refrigerator

About the Author Roxanne Hawn

Trained as a traditional journalist and based in the Rocky Mountains of Colorado, USA, I'm a full-time freelance writer for magazines, websites, and private clients. My areas of specialty include everything in the lifestyles arena, including health and home, personal finance and other consumer interests, relationships and trends, people and business profiles ... and, of course, all things pet related.

I don't just love dogs. I need them in my life. Seriously.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}


Stay Tuned for Something New!

big things in the works ... promise

Success message!
Warning message!
Error message!