Recipe courtesy of Crystal's Restaurant and Confectionary Bar

Hot Fudge Hat

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 servings
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Crystals's famous Hot Fudge:

1/2 cup butter

1/3 cup heavy whipping cream

1/2 cup dark brown sugar

1/2 cup granulated sugar

Dash salt

1 tablespoon Dutch cocoa (highly recommended: Droste's)

Crispy shell:

6 flour tortillas

Vegetable oil (enough to fill a medium saucepan or deep fryer)

1/4 cup powdered sugar

1 teaspoon cinnamon

1/2 quart vanilla bean ice cream

1 can light whipped cream

Chopped peanuts

6 maraschino cherries


  1. To make hot fudge:
  2. Melt butter in a medium saucepan. Add whipping cream and bring to a rapid boil (be careful not to burn). Add both brown and granulated sugars and cook over low to medium heat, until sugar has dissolved. Add the salt and the cocoa to mixture, simmer for 10 minutes more, stirring constantly. This is enough fudge for 6 generous portions ¿ any unused fudge has a life of about 7 days refrigerated.
  3. To make crispy shell (see Cook's Note): Using a large soup ladle and a metal strainer with a handle (similar size to ladle), wrap flour tortilla around the bottom of the ladle (into a bowl shape) and hold to the ladle with the strainer. Fry the tortilla in hot oil (in a saucepan or deep fryer) until crispy. Dust with powdered sugar and cinnamon.
  4. To assemble:
  5. Scoop 3 scoops of ice cream into a shell. Top with your desired amount of hot fudge. Add whipped cream, nuts and cherry and serve. Repeat for multiple shells (there is enough hot fudge for 6 generous portions).

Cook’s Note

You can also use a regular ice cream cone/shell or a regular bowl if you do not have the means to fry the homemade shell.

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