Hot Fudge Sauce

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!]

Total Time:
35 min
5 min
30 min

4 to 6 servings


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.

View All

Cooking Tips
More Recipes and Ideas
4.0 16
This is the most amazing fudge sauce I have ever had! item not reviewed by moderator and published
Thin buttasty. Shouldn't it be hot when served and stick to the ice cream? item not reviewed by moderator and published
Very thin added atleast 4 more oz of semi sweet chocolate item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I voted 5 becuase it`s a great recipe and I just love chocolate!!!!!!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Gail says to warm it up before using. It's right there in the instructions. item not reviewed by moderator and published

This recipe is featured in:

The Best Sweets Recipes