I’ve long loved the hot fudge sauce my stepmom Val makes. Grandma Val’s Hot Fudge Sauce is a staple at our house — it’s perfect over ice cream, drizzled on cake, or stirred into hot milk for an indulgent hot chocolate. On frazzled days a spoonful straight from the jar can be the quickest comfort there is.
A friend recently ranted about a peppermint mocha she’d bought from a big chain, describing it as tasting like “toothpaste, vinegar and bad drip coffee.” I still wanted a peppermint mocha, but not that version. So I adapted Grandma Val’s recipe and created Peppermint Hot Fudge Sauce as the base for a much better peppermint mocha.
This peppermint hot fudge is heavenly. Hot, it’s deep, fudgy, smooth and pourable with a bright mint note and a whisper of vanilla. Poured over cold ice cream it sets into chewy, caramel-like ribbons that are impossible to resist. Drizzled over peppermint or chocolate ice cream, it elevates the dessert to something truly memorable.
I’ll share the Peppermint Mocha recipe soon, but first you should make this sauce. It’s a holiday treat on its own — if you can resist eating it by the spoonful then you’re stronger than I am.
Peppermint Hot Fudge Sauce
Rebecca Lindamood
Pin Recipe
Ingredients
- 6 tablespoons unsalted butter
- 6 ounces unsweetened chocolate
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¾ cup boiling water
- 1½ teaspoons peppermint extract
- 3/4 teaspoon vanilla extract homemade is best!
- pinch of salt
Instructions
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In a large, heavy-bottomed saucepan over low heat, melt the butter and unsweetened chocolate together, stirring occasionally. Add the sugar, corn syrup and boiling water. Raise the heat to medium and stir until the mixture comes to a boil. Once boiling, do not stir; allow it to boil without stirring for 8 minutes.
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Remove the pan from the heat and quickly stir in the peppermint extract, vanilla extract and a pinch of salt. The sauce will bubble vigorously, so take care. Let it rest for 5 minutes, then pour into a heat-proof jar or container with a tight-fitting lid. Store leftovers refrigerated; reheat before serving.
To Reheat:
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Remove the lid and microwave the jar about 30 seconds, stir, then heat in additional 10-second bursts until the sauce pours freely.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
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