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!
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Hot Fudge Sauce
Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Hot Cross Buns

Recipe courtesy of Ree Drummond

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking