DIY with Domestic Deborah | Hot Fudge

There’s nothing quite like adorning a scoop of vanilla ice cream with an indulgent drizzle of hot fudge sauce: sweet and satisfying, nostalgia by the spoonful. Reminiscent of the soda fountains and ice cream shops of yesteryear, I find myself whipping up a batch of this rich, sticky, pourable chocolate whenever I’m craving a simpler time and place. Made with a few ingredients from your pantry, this all-natural take on a sundae classic couldn’t be easier. We may all scream for ice cream, but if you ask me, it better have hot fudge sauce too.

To make my hot fudge sauce, you will need: 6 oz. bittersweet chocolate, finely chopped; 2/3 cup heavy cream; 1/3 cup runny honey; ¼ cup packed brown sugar, ¼ cup unsweetened cocoa powder; ¼ teaspoon salt; 2 tablespoons unsalted butter; 1 teaspoon vanilla.

 Hot fudge recipe. Photo by Deborah Hemming.

Combine all ingredients in a medium saucepan.

 DIY Hot Fudge Recipe. Photo by Deborah Hemming.

Heat over medium-low, stirring frequently, until all ingredients are melted and combined and your sauce is smooth and glossy.

 DIY Hot Fudge Recipe. Photo by Deborah Hemming.

Allow to cool slightly before serving with the ice cream of your choice. If saving for later, keep the hot fudge in a re-sealable container in the fridge for up to 1 week. Reheat to warm before serving.

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