|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 1g||5%|
|Total Sugars 53g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This decadent, old-fashioned hot fudge recipe, courtesy of Kelly Carambula's "The Best Remedy," originally comes from the Old Occidental Hotel in Muskegon, Michigan, which opened in the 1860s as the town's main centerpiece in the days of the Old West. The hotel flourished through the decades, a throwback to the time of horse-drawn carriages and a symbol of a thriving Muskegon, where the lumber industry made it one of the wealthiest, most desirable cities. A highlight was the hotel's candy shop, which sold the best ice cream sundaes around, featuring this hot fudge, and making the recipe sought after. The Old Occidental remained the town's hot spot until 1975, when the once ornate building was sadly demolished to make way for the Muskegon Mall. The mall was shut down, and a culinary institute now stands in its place.
Although the hotel is gone, its hot fudge recipe still lives on. And, with just six ingredients and only 15 minutes, you will be able to taste the old-time flavor of this luxurious sauce in your own kitchen. So pick your favorite ice cream and sundae toppings or any other dessert that would go nicely with a warm, chocolaty dose of hot fudge, and ready yourself for a delicious treat.
"This hot fudge is rich, decadent, and everything you want in an ice cream topping. It comes together quickly and has a flavor reminiscent of chocolate pudding. If your cocoa powder is lumpy, take the time to sift it because it’s hard to work out the lumps once added to the butter mixture." —Kayla Hoang
Gather the ingredients.
In a medium bowl, whisk together the sugar, flour, and cocoa powder.
In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
Add sugar mixture to the milk mixture while constantly whisking.
Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
Use right away or cover and refrigerate (once refrigerated, it will last for a week).
- The sauce can be reheated in a double boiler or microwave, as needed.
- Hot fudge is, of course, delicious served as an ice cream topping but also consider using it as a dip for fruit, cake pieces, and chunks of cookies. It is also wonderful drizzled over cheesecake, angel food cake, and ice cream cake.
- This hot fudge sauce makes for a great, homemade gift for friends and family. If you use the cayenne pepper and peppermint extract variations, you can make a trio of sauces—plain hot fudge, spicy hot fudge, and minty hot fudge—to create a gift set.
- To add a little twist to the rich chocolate sauce, you can include different ingredients to give your fudge a unique flavor. A bit of peppermint extract, for example, would be perfect at holiday time and ideal for serving with Christmas desserts.
- A small bit of cayenne pepper will spice it up, offering a nod to Mexican chocolate; it's perfect for those who love a little heat in almost anything.
- Add a bit of sophistication to this hot fudge with a little jolt of coffee, creating a memorable mocha hot fudge that is delicious on ice cream, pound cake, and cheesecake.
How to Store Hot Fudge Sauce
Store your hot fudge sauce in the refrigerator, in an airtight container, for up to one week.