It’s been years since I’ve had a hot fudge sundae. Two? Three years? It likely came in a waxed cardboard cup from Baskin-Robbins. Inexplicably, the other night I was craving one. Never mind that I was bundled up in my warm fuzzy bathrobe trying to stay warm. Ice cream and hot fudge sauce was on my mind.
“Where are you going to get a hot fudge sundae?” my husband asked. There’s not an ice cream shop anywhere nearby. “The stuff at the store all has high fructose corn syrup.” (Here, let me interject how pleased I am that my husband is taking this into consideration these days. He’s come a long way, baby.)
A quick internet search pulled up a number of options, but this recipe seemed like a good place to start. I changed it up a little bit (cinnamon? Why yes, thank you!) and it turned out wonderfully. It made enough for us to indulge ourselves plus there was a full jar left over to give away.
Hot Fudge Sauce
Less than half an hour from start to sundae
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 3 cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes, stirring frequently. Remove from heat; stir in vanilla and cinnamon. Cool slightly, then spoon over ice cream. Store any remaining sauce in the refrigerator.
Optional: for a smoother consistency, blend with an immersible blender after adding the vanilla and cinnamon.