Marilyns Treats

· 2 Comments

Peppermint Hot Fudge Sauce

Recipe Archive· Toppings

Hot Fudge Sauce so good you will find spouses sticking fingers right in the jar to sneak a taste when they thought no one was looking!

Peppermint Hot Fudge Sauce ~December is not exactly prime ice cream season, but it is with this sauce in the fridge. The first year I gave this out my friends, equally in love with the sauce as I was, reportedly dispatched husbands to the store for their favorite brands of vanilla. Recommending that they buy two pints to make sure there was enough to go around. As if that wasn’t enough, I also received news that several couples caught their spouses sticking fingers right in the jar to sneak a taste when they thought no one was looking!

I use this on many of my desserts. See it here on my Whoppers Malted Cheesecake.

Hot Fudge Sauce so good you will find spouses sticking fingers right in the jar to sneak a taste when they thought no one was looking!

Peppermint Hot Fudge Sauce

Delicious and decadent Hot Fudge Sauce. This is the one I use in all my cheesecake and Ice Cream recipes!
5 from 1 vote
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: hot fudge, sauce
Method: Double Boiler
Skill Level: Basic
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Adjust Servings: 4 cups
Calories: 140kcal
Author: Marilyn

Ingredients

  • 2 cups unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 1 cups brown sugar
  • 1/4 teaspoons Kosher salt
  • 2 cups heavy cream
  • 1 cup unsalted butter cut into pieces
  • 2 teaspoons peppermint extract substitute vanilla, if you don't want the mint flavor

Instructions

  • In a double boiler over medium heat stir in cocoa, sugars and salt. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy. Bring to a boil for 1 minute. Then, remove the bowl from the heat and let cool for 5 minutes. Stir in the peppermint extract. Store in the fridge and re-heat when ready to use.

Notes

Storage notes:
This sauce is great to packages in glass jars for gifts. When pouring the sauce from the bowl into the jar it is helpful to use a kitchen funnel if you have one available. This sauce will stay in the fridge for up to two weeks or more.Serving ideas: In addition to ice-cream, this sauce is excellent drizzled over slices of pound cake, cheesecake or a meringue. The version made with vanilla extract is also delicious served with poached fruit.
 
©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 2TBS | Calories: 140kcal (7%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 6g (30%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 70mg (3%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

You might want to browse around my site a bit more and have a look at

Follow Marilyn’s Treats

My Recipes to Your Table

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

From My Table To Yours