Not many things make me feel as much like a kid as making myself an ice cream sundae.  A scoop or two of vanilla ice cream topped with whatever tickles my fancy at the moment, always using more toppings than I really need to…  This summer I delved into the world of homemade ice cream toppings with vanilla bean caramel sauce and then this hot fudge sauce.  Hot fudge sauce is the kind of thing I would never really buy from the store but now that I know how to make it at home, it’s become a staple to be kept in the fridge at all times.  I can’t decide if that is a good thing or a bad thing.  No, I can decide – definitely a good thing.

This sauce is very rich and chocolatey so a little bit goes a long way.  The fact that it requires only about 15 minutes of your time and uses pantry ingredients makes it too convenient to not try, and of course once you do, there is no going back.  The store bought kind won’t cut it anymore.  I like this over ice cream and I also love it layered between ice creams in the banana split ice cream torte.  I have yet to try it over coffee ice cream (my fave) but I’m sure the combination would be killer.  I’m drooling just thinking about it.

  • Yield 2½ cups


4 oz. unsweetened chocolate, finely chopped
3 tbsp. unsalted butter
2/3 cup water
1/3 cup sugar
6 tbsp. corn syrup
Pinch of salt
1 tbsp. rum (or vanilla extract)


  • 01

    Combine the chocolate and butter in a heatproof bowl set over a pan of simmering water.  Heat slowly, stirring occasionally, until completely melted and smooth.  Meanwhile, heat the water to boiling in a small heavy saucepan.  When the chocolate and butter have melted, stir the mixture into the boiling water.  Add the sugar, corn syrup and salt, and mix until smooth.  Increase the heat and stir until the mixture comes to a boil.  Adjust the heat so that the sauce is just maintained at the boiling point.  Allow to boil for nine minutes, stirring occasionally.

  • 02

    Remove the pan from the heat and let cool for 15 minutes.  Stir in the rum until smooth.  Serve warm over ice cream.

  • 03

    Store in an airtight container in the fridge.  To reheat, microwave in 15 second intervals, stirring until shiny and smooth.