Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from "Bailey's" of Boston. Long gone ice cream parlor but had great hot fudge sauce!

Ingredients Nutrition

Directions

  1. Over medium low heat melt butter and chocolate squares, take off heat.
  2. Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a whisk until smooth.
  3. Add remaining sugar and milk, stir until smooth.
  4. Return to heat and simmer for 8 to 10 minutes.
  5. Pour into canning jars or other container, let cool and close jar. Note: This is not a canning recipe, the canning jars are just a cute way to give it as a gift.
  6. Recipe can be doubled.
Most Helpful

Hi... my very first job when I moved to Boston in 1976 was as a soda jerk in the original Bailey's ice cream parlor in Copley Square. One reason took the job was because I was in love with that perfect hot fudge sauce. While this recipe as listed will no doubt produce a similar and delicious result, the actual recipe was far simpler, and I promise you this is exactly what it was (I made tons of it in the basement kitchen there, and I shall never forget):

1 part pure powdered Dutch cocoa
1 part white cane sugar
1 part heavy cream
(...That's it! Nothing else!)
S L O W L Y add cream as you stir other ingredients together in double boiler, getting all lumps out. Continue stirring until thoroughly heated. Serve. REFRIGERATE unused portion. Bingo. Done. You will be amazed and delighted.

5 5

Very easy to make, and well enjoyed. Served this with some strawberries, vanilla ice cream, and a Banana Wonton recipe. Made for Best of 2012 Tag.

5 5

Delightful! I also made and posted Bailey's Hot Fudge Sauce - Employee Directions #484185 using Bill Kates's review directions, and the end result was virtually indistinguishable. Use the very best cocoa powder you can find, because THAT is what you will taste. Because it is more difficult to control heat with the pan directly over the flame, I did prefer using the double boiler method in Bailey's Hot Fudge Sauce - Employee Directions. This recipe made 400 ml (1.69 cups), so please store in a 2-cup jar so it will be easier to access from the refrigerator.