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Hot Fudge Sauce

Hot Fudge over Vanilla Ice Cream We have been serving chocolate and caramel sauce in our shops for the past six years, and I feel we’ve pretty much perfected them. Hot fudge sauce, however, is something that I miss from time to time. It can be time-consuming to make, but it is so tasty that I’ve been considering adding it to the mix. I feel I’m pretty close with the following recipe, and I’ve also worked on a method of cutting the time down for preparation (some recipes take upwards of two hours to make). If you want to try it:

Hot Fudge Sauce


150g 70% chocolate
100g butter
100g cocoa
300g sugar
150ml cream
100ml milk

What to do:

1. Melt the butter and chocolate in a double boiler over simmering (not boiling) water.

Fudge cooking2. Add the cocoa and stir until it is completely integrated.

3. Keep the chocolate mix warm in the double boiler.

4. Combine the sugar, milk and cream in a saucepan over medium heat, stirring until the mixture boils. Remove from the heat.

5. Add the hot milk mixture to the warm chocolate mixture as follows – add one sixth of the liquid, stir until the liquid is completely incorporated, then add the next sixth, stirring again, and continue thus until all the liquid has been added.  

Hot Fudge Sauce6. It will clump at first, and it may separate, but keep adding a bit of the milk mixture and stirring it in until the sauce is glossy and smooth.

7. Serve the fudge sauce warm over ice cream! 

Note: This makes quite a bit of sauce, but you can keep it refrigerated for a couple of weeks (if you have that kind of self-control!) 

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4 Responses to “Hot Fudge Sauce”

  1. February 28th, 2007 at 11:56 am

    Deborah says:

    Can I come work for you? You can pay me in chocolate fudge… If I could make that noise Homer Simpson makes when he thinks about something tasty, I’d be doing it right now! That looks so good!

  2. March 20th, 2007 at 11:27 pm

    Daniel says:

    Going to try it tomorrow, looks great

  3. November 12th, 2007 at 6:00 pm

    Sophia says:

    Very easy and nice to make and then light, warm and gorgeous over the ice cream. But I’m sure it would be sticky or heavy with a lesser chocolate. I’m saving up jars…it will be a perfect Christmas present.

  4. November 19th, 2007 at 5:08 pm

    Kitchen Goddess says:

    Absolutely gorgeous. Seeing this inspired my cinnamon ice cream with hot toffee sauce (see my blog).

    Fabulous photo’s too.

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).