I first had this in a coffeehouse in Highwood Illinois in the 60’s where my dad, my brother and I used to play folk music on stage. I was 6 or 7 at the time. I used to make this recipe at the Pump Room when I was pastry chef there in a 5 gallon bucket. We served “the World’s Smallest Hot Fudge Sundae” (another one of Rich Melman’s brilliant ideas) there which used only 2 tablespoons of sauce and still I had to make it every other day!
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup sugar
- 3 cups cream
- 1/4 cup light corn syrup
- 4 ounces unsweetened chocolate
- 1/4 cup butter
- 1 tablespoon vanilla extract
Instructions
- Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it’s broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 62 g |
| Saturated Fat | 38 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 48 g |
| Protein | 5 g |
| Cholesterol | 184 mg |
| Sodium | 60 mg |
Reviews
This is the most amazing fudge sauce I have ever had!
Thin buttasty. Shouldn’t it be hot when served and stick to the ice cream?
Very thin added atleast 4 more oz of semi sweet chocolate
The recipe was exceptionally easy and the entire family loved it. One thing that I did modify was that I added Belgian Dark Chocolate in addition to the unsweetened chocolate. The texture was smooth and the flavor was out of this world. No more store-bought stuff.
I usually review the comments before trying a recipe, but tonight I broke out the ingredients and was short 1 c heavy cream. I reduced the butter to 1/8 c, reduced the sugar to 1/2 c, and used extra bittersweet chocolate. I kept whisking over low heat until the chocolate melted and the mixture just came to a simmer. Success! It is sticky and thick as it cools.In my glass carafe, it is still thin, but I expect it to thicken up like it did in the bottom of the pot.
I voted 5 becuase it`s a great recipe and I just love chocolate!!!!!!!!!!!
Like others mine turned out little more than a chocolate sauce. Not fudge like at all. Its possible that I didn’t boil the mix long enough, but the recipe is very scarce on timing. It should be fairly easy for Gale to give us some time frames: is it about 5 min, 10 min, 15, longer?
So while I suspect my technique is lacking, an “easy” recipe should be more explicit and not rely upon the cook knowing when something “looks” right.
i looked all over for a recipe.when i forund this one by gale gand i kneww it fould be good because she bakes lie my mother.i just didnt kno how wonderfull it would be. i should know because i am a hotfude addict,so anyone who is like me will love this.i aslso made this with a dark cocoa powder substitute and came out wonderfull as all of ms gands are.
I am a big fan of Gale, so I blame myself for my failure to produce anything resembling a hot fudge sauce out of this recipe. I brought the mixture to a boil, but it never seemed to separate. It bubbled a lot and I took it off the heat when I thought it was going to burn. When I tried to mix it with a handmixer it separated into an oil and a very hard, thick chocolatey mess that turned hard on our icecream. I am usually not a terrible cook, but this recipe made me feel like one.
I served this hot fudge sauce for my 40th birthday with ice cream and brownies. WOW! I doubled the recipe and had a lot left over so I froze some. I brought it to a friends house for a dinner party and her 7 year old got on the phone to call and ask me to make her some more.