Hot Fudge Sauce

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

My grandmother (and namesake) used to make this sauce for my cousins and me when we were kids. Served hot. It gets chewy and fudgy when it hits the ice cream, but it doesn’t stick to your teeth. Some of my relatives have different renditions, but my Aunt Joan remembered the original, and together we were able to record it for future generations. My entire extended family has tried this recipe for historical accuracy.


  • 4 ounces unsweetened chocolate, coarsely chopped
  • 4 ounces (8 tablespoons) unsalted butter, cut into 1-inch pieces
  • ½ cup half-and-half
  • cups sugar


Melt the chocolate and the butter together in a double boiler over simmering water. Whisk until smooth. Pour in the half-and-half in a steady stream, whisking as you pour. It’s okay if it looks curdled. Slowly add ½ cup of the sugar in a steady stream, whisking as you pour. Continue stirring until the sugar has dissolved and isn’t grainy, about 30 seconds. Add another ½ cup of sugar and again stir until it is dissolved and no longer grainy. Add the remaining ½ cup sugar in the same manner.

Cover the pan and cook, stirring occasionally, until the sauce becomes glossy and thickens slightly, about 25 minutes.

Serve warm. If not serving right away, put the sauce in a bowl and press plastic wrap directly onto the surface. This will prevent a skin from forming. The sauce will get grainy when cold but will become smooth when reheated. It can be reheated slowly in a double boiler or microwave.

In Advance

The sauce can be made up to 1 week in advance. Cover and refrigerate.