Hot Fudge Sauce

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Classic Hot Fudge Sauce

“This fudgy sauce is scrumptious spooned over French vanilla ice cream and sprinkled with toasted pecans. Actually, I could eat the topping all by itself!” —Karen Willoughby, Oviedo, Florida
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Hot Fudge Topping

Hot Fudge Topping

Hot Fudge Topping

I've been making this thick and tasty hot fudge sauce for years. Use it to top ice cream, cake or any other dessert! —Judy Carl, Duluth, Minnesota

Hot Fudge Ice Cream Topping

Hot Fudge Ice Cream Topping

Hot Fudge Ice Cream Topping

Hot fudge sundaes are an elegant but easy dessert. This rich, dark chocolate sauce drapes beautifully and is delicious on peppermint ice cream, coffee ice cream, butter pecan and lots of other flavors!

Rich Hot Fudge Sauce

Rich Hot Fudge Sauce

Rich Hot Fudge Sauce

I've made this scrumptious topping ever since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. -Carol Hanihan Ann Arbor, Michigan
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Classic Hot Fudge Sauce

Classic Hot Fudge Sauce

Classic Hot Fudge Sauce

“This fudgy sauce is scrumptious spooned over French vanilla ice cream and sprinkled with toasted pecans. Actually, I could eat the topping all by itself!” —Karen Willoughby, Oviedo, Florida

Raspberry Hot Fudge Sundae

Raspberry Hot Fudge Sundae

Raspberry Hot Fudge Sundae

I created this recipe one hot summer night when I went to the kitchen to make four sundaes and didn't have quite enough hot fudge sauce. So I decided to use the raspberry sauce I'd made for that morning's waffles. After the first spoonful, I knew I'd created the perfect sundae!

Hot Fudge Sauce

Hot Fudge Sauce

Hot Fudge Sauce

"The big chocolate flavor of this heavenly sauce over ice cream and a brownie is sure to satisfy the craving of any sweet tooth," says field editor Priscilla Weaver of Hagerstown, Maryland.

Easy Hot Fudge Sauce

Easy Hot Fudge Sauce

Easy Hot Fudge Sauce

For years I had been looking to duplicate hot fudge sauces like those made in restaurants. So I was thrilled to find this recipe.—Nancy Nielson, Cambridge, Ohio
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