Hot Fudge Sauce. One of the most popular searches that brings readers to this yard is “butterscotch milkshake“. It doesn’t matter that it’s November and the leaves are falling, people want their milkshakes. Here’s to you, butterscotch milkshake googler. I present thee with hot fudge sauce the day before Thanksgiving.
Hot Fudge Sauce
This makes about 16 ounces (or 2 cups) of sauce but this recipe can be halved for a smaller batch.
- 1/8 cup unsalted butter
- 1/2 cup white or dark corn syrup (or honey but this will change the flavor)
- 6 ounces high-quality semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1/8 teaspoon salt
Place the butter in a saucepan over medium heat. Stir until it’s fully melted. Add the remaining ingredients and turn the heat up to medium-high. Stir continually and when the chocolate is about halfway melted, whisk instead.
Reduce heat and allow to simmer for a few minutes while whisking. Remove from heat and let it cool for 15-20 minutes. Serve while warm.
Serve over the best ice cream your money can buy. I recommend Haagen Daz, Umpqua, or homemade. There’s too much air and froth in the cheap stuff. Ain’t nobody got time for that.
Place leftovers in the refrigerator to reheat for another time…. this fall.
No sugar?
Thank you so much for your question, Annette! There is no additional sugar needed. The sweetness comes from the semi-sweet chocolate chips and the corn syrup. 🙂