Lenny was traveling all last week, and I was a wee bit bad.  I really overindulged as in I hardly ever do this.  Hot tip;  never go to the grocery store hungry.  I bought gelato, then I went down the rabbit hole of the baking aisle, and I grabbed chocolate.  I came home and made this sinfully decadent Homemade Hot Fudge Sauce. I then proceeded to watch terrible movies, and devour gelato and hot fudge.  I didn’t even save any for when he came home.



I remember my Grandma Olson would always have a little something sweet after dinner, and before going to bed.  It usually consisted of a bowl of vanilla ice cream with this dreamy chocolate sauce.  I was only a kid;  but, I knew this was the ultimate.  It was not from a squeeze bottle.  She would take squares of chocolate, melt them with sugar and butter, and create what I was pretty sure what they served in heaven.

There is an emergency stash of bittersweet chocolate in the pantry.  This time around I didn’t have any so it was a good idea that I ran to the market for dinner.  The evening pretty much played out like this.  I poured a glass of red wine, put some Les Nubians on (doesn’t chocolate warrant sultry music), tore open the chocolate, unwrapped some butter, and started mixing heaven with a little sugar and heavy cream.  Fifteen minutes later, I was on the couch, filling that “missing you” void.

Lesson learned;  don’t buy a squeeze bottle of chocolate sauce.  Make a batch, eat a little, put the rest in the fridge, it will stay fresh for about 2 weeks;  maybe.  It is easy to make.  You know what will be in it.  You can put it on ice cream, pound cake with strawberries, mix a little with your milk for feeding that childhood memory.  Let your imagination run as wild as a jar of chocolate sauce is.

You can get as creative as you want when making this recipe.  Sometimes I add a little orange peel or lemon.  Maybe a sprinkle of smoked cherry wood salt.  Or a shot of bourbon.  Or just as Grandma used to make it … pure chocolate goodness.


Homemade Hot Fudge Sauce


  • 9 ounces bittersweet chocolate – unsweetened
  • 1/4 cup butter
  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste

How To:

  1. In a saucepan or a double boiler, over low heat, melt the chocolate with the butter.
  2. Stir very often to prevent sticking or burning.
  3. Add the sugar, stir, and stir, over low heat for 3 minutes.
  4. Add the cream, a little at a time, stirring until it is well-combined, and you have added all of it.
  5. Over low heat continue stirring until thickened, about 5 minutes.
  6. Stir in the vanilla.
  7. Remove from the heat.
  8. Serve.
  9. Eat.
  • Notes
  • Makes about 2 1/2 cups. A lot of chocolate fun. Pour over ice cream, fruit, or even pound cake.




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