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Courtesy The Gourmet Review

This is a quick, easy to prepare Hot Fudge Sauce recipe that works perfectly with ice cream or over cakes and brownies. With only six ingredients, it’s a snap to prepare a couple of days before you need it. Keep in the refrigerator. This takes about 10 minutes to make.




4 (1 counce) squares unsweetened chocolate

1 cup white sugar

1/8 teaspoon salt

1 tablespoon butter

1 cup heavy cream (or half and half)

3/4 teaspoon vanilla extract.



Place chocolate in a microwave safe bowl (a double boiler can be substituted)* on high 1 – 2 minutes, stirring frequently, until mostly melted. Be careful not to burn.

Transfer to a heavy bottomed saucepan over low heat and stir in the sugar, salt and butter.

Stir in cream, a little at a time, until smooth.

Heat, without boiling, and then remove from the heat and stir in the vanilla.


*If you want to prepare in one pot, use the double boiler method.



This is the Blue Baker’s adaptation of Erin Nesbitt’s family recipe, passed down by Erin’s mother and shared on


– The Gourmet Review



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