How To Make Hot Fudge

How To Make Hot Fudge

How to Make Hot Fudge

If I share a recipe it is a good one.  This one’s amazing.  So easy, so fast, so delicious.  This would be a great dessert to serve to company.  Especially if you don’t have time, or don’t feel like making dessert.  This only takes a few minutes, uses real food, and will have people who don’t like chocolate asking you for seconds.

Like all wonderful things in my life, this recipe is old.  It came from my grandmother.  I like old fashioned things, especially recipes.  It seems that older recipes (if you go back far enough) are made with real food. 

In case you haven’t heard, Kentucky turned into Siberia last week.  Just a few days ago I used some of the ice that was covering the world to make ice-cream.


I made myself a bowl of perfect ice-cream, but it needed a little somethin’-somethin’. Something warm.  Something rich.  Something creamy.  Something chocolate.

It needed hot-fudge.  When I was a child my mother always kept a glass jar of hot-fudge in the refrigerator.  She bought it at the store.  The hot fudge sold at my store today is made with corn syrup; therefore, I make my own hot-fudge without corn syrup.

To make this you’ll need:

  • 4 egg yolks
  • Whole cream (heavy whipping cream, half & half, or whole milk will all work)
  • Butter
  • Cane Juice Crystals (sugar)
  • Chocolate chips
  • Whole Wheat Flour (any flour will work)
  • Vanilla
  • Real Salt


First, separate the eggs.  You only need the yolks.

You’ll have 4 egg whites left over.  Which means egg white omelette’s for breakfast, or french toast with egg whites.

Here’s an easy trick.  If you mix one whole egg with 4 egg whites & scramble well, your family may not even notice they are eating mostly whites.

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Add the cream to the egg yolks, mix well and set aside.

fudgeCombine the butter and chocolate chips in a saucepan and heat on medium.

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Once melted, stir in the cane juice crystals.

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Next stir in the flour.
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Then stir in the egg-cream mixture, salt & vanilla.

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Continue stirring over medium heat until smooth and creamy.  It will only take 4-5 minutes.  Oh My Goodness!  You can’t believe how wonderful this tastes!

Serve warm hot-fudge over ice-cream or anything else that deserves a wonderful, coat of chocolate.

We had guests over for dinner this week and I served an ice-cream bar for dessert.  It’s fun for the kids and grown-ups.

Setting up an ice-cream bar is fun, easy and quick.  Just set out anything you have that you have seen at a TCBY!

  • homemade ice-cream (chocolate & vanilla)
  • homemade hot-fudge
  • cones
  • crushed up Oreo’s or cookies
  • chopped nuts (if you roast the nuts in a dry pan for 3 minutes it will rock your world!)
  • sprinkles
  • chopped up heath bar
  • bananas
  • cherries
  • whip cream

I’m sure I’m forgetting some great toppings, use your imagination & set out anything that you think will work with ice-cream.  It’s hard to go wrong.

You should see some of the creations my children have made.  They have become professional ice-cream decorators in the past week.

As far as I’m concerned, a banana split with hot-fudge and nuts is about as good as it gets.  It is sweet, cold, warm, rich, creamy, and the nuts give it that crunch that every perfect dessert must have.

Once you close the sundae bar, transfer any leftover hot-fudge (if there is any – haha) into a clean jar and store in refrigerator.

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Print Recipe
Hot Fudge Topping
This is the right hot-fudge topping for everything: ice cream, cake, coffee, doughnuts, anything. This is an ancient recipe from the depths of my grandmothers collection. It's warm, rich, creamy and not too thick. It doesn't contain artificial ingredients, preservatives or corn syrup. Even better, it won't get hard or clumpy when you pour it over something cold (like ice cream). Enjoy!
Course Dessert
Cuisine Dessert, ice cream
Course Dessert
Cuisine Dessert, ice cream
Recipe Notes

Separate eggs.  Mix egg yolks & cream – set aside.  Combine chocolate chips & butter in saucepan – melt over medium heat.  Stir in sugar, flour, egg & cream mixture, vanilla, and salt.  Stir over medium heat until thick (4-5 minutes).  Serve warm over anything!  Store in refrigerator.

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