1/1 Photo of Martha Stewart's Hot Fudge Sauce
This came from a Martha Stewart cookbook. Wonderful flavor. Almost the same taste as Malley's hot fudge sauce in Cleveland. I have been asked for this recipe a lot. I am REQUIRED to double it every time I make it! It is good even just taking it by the spoonful after it is in the refrigerator. Do not cook it too long though or it will become fudge.
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Units: US | Metric
- 59.14 ml unsweetened cocoa powder (I usually add a little more)
- 118.29 ml sugar
- 118.29 ml light corn syrup
- 59.14 ml light cream or 59.14 ml evaporated milk
- 0.59 ml salt (calls for kosher, I use regular)
- 22.18 ml unsalted butter (I leave out the above salt if I only have regular butter)
- 2.46 ml vanilla
- 1Combine all ingredients in saucepan except for vanilla.
- 2Cook over med. heat.
- 3Stir until mixture boils.
- 4Set timer and boil for 3 minutes, stir occasionally
- 5(Don't boil for more than 3 minutes or it will become like fudge).
- 6Turn off heat and stir in vanilla.
- 7Store in refrigerator up to a week.
- 8Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.
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Nutritional Facts for Martha Stewart's Hot Fudge Sauce
Serving Size: 1 (37 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 149.3
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.4 g
- Cholesterol 10.6 mg
- Sodium 53.4 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 0.8 g
- Sugars 18.2 g
- Protein 0.7 g