Hot Fudge Sundae

The Method for Hot Fudge Sundae

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the cocoa, sugar, 200 ml cream and the salt in a small pan until smooth.

   Mark done

2. Bring to a gentle boil over a medium heat, stirring, then simmer for 5 minutes until glossy.

   Mark done Start 5 min timer

3. Take the pan off the heat and stir in the butter and vanilla until melted.

   Mark done

4. Scoop the ice cream into four cold glasses. Spoon over the warm sauce, add the whipped cream and a cherry to each.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

What Can Go Wrong

1. Chill the glasses in the freezer for 10 minutes first.
2. Whisk the cocoa into the cream before heating to avoid dry lumps.
3. If the sauce has thickened in the fridge, warm it gently and loosen with a splash of cream.

To Go With It

Toasted nuts · Sprinkles · Salted caramel sauce · Banana

Leftovers

Keeps the sauce for 7 days in a covered jar in the fridge. Reheat gently before serving.

Hot Fudge Sundae Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.