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.
Delicious and decadent Hot Fudge Sauce. This is the one I use in all my cheesecake and Ice Cream recipes!
- 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
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.
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.
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