Once you’ve tried one (or both) of these fudge sauces, you’ll never go back to the store-bought kind. On the left is a classic hot fudge sauce, and on the right is a vanilla bean white chocolate fudge sauce that tastes sort of like marshmallow topping. Both are crazily delicious and go well over a multitude of ice cream flavors. Our intention was to share a healthy chocolate ice cream with these two sauces, but sadly, it was a somewhat icky failure so we won’t be sharing it. That doesn’t matter though, because these sauces are amazing and definitely worth posting about! Also, we think the sauce is generally the best part of an ice cream dessert anyway.
The classic hot fudge sauce involves chocolate in two different forms (cocoa powder and bittersweet chocolate) and seriously comes together from start to finish in about 10 minutes. Our opinion is that classic hot fudge sauce goes well on basically any type of ice cream out there, and I (Celine) like it especially well over orange sherbet. This hot fudge sauce is super chocolatey. Look at that:
The vanilla bean white chocolate fudge sauce is equally easy and includes marshmallow fluff, heavy cream, lots of vanilla, and of course white chocolate! It was so, so good and probably would be ideal over strawberry ice cream! We’ll be trying that sometime soon.
Classic Hot Fudge Sauce
Recipe from Brown-Eyed Baker
Makes about 2 cups of sauce
2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract
In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick. Enjoy!
Vanilla Bean White Chocolate Fudge Sauce
Recipe adapted from Baked Bree
Makes about 1 1/2 cups (we didn’t measure this, so it’s just an approximation)
1 (7.5-ounce) jar marshmallow creme
3 ounces high quality white chocolate, chopped
1/4 cup light corn syrup
4 tablespoons heavy cream
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 vanilla bean
Combine marshmallow creme, white chocolate, corn syrup, cream, and salt to a heatproof bowl. Set the bowl over a pan of simmering water, and stir until the sauce is melted and smooth. Remove the bowl from the heat and stir in vanilla extract and seeds from inside the vanilla bean.
Pour the sauce into jars and serve warm over ice cream. Store in the fridge for up to a week. Enjoy!