Best Homemade Hot Fudge Sauce Recipe + Video (2024)

FAQs

Why is my homemade hot fudge sauce grainy? ›

Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.

Corn Syrup, Nonfat Milk, High Fructose Corn Syrup, Sugar, Soybean Oil, Cocoa Processed With Alkali And Cocoa, Contains 2% Or Less Of: Fully Hydrogenated Cottonseed Oil, Mono And Diglycerides, Salt, Sodium Phosphate, Sodium Citrate, Vanillin (artificial Flavor).

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection.

In the fall of 2022, they paused production because of "manufacturing challenges and extremely high demand" for the toppings, made at the Clinton Township plant. They were also no longer shipped to grocery stores.

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Grainy Fudge

If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Ingredients. Milk, cream, sugar, corn syrup, skim milk, high fructose corn syrup, whey, water, chocolate liquor, hydrogenated coconut oil, peanut oil, alkalized cocoa, mono and diglycerides, buttermilk, butter, natural flavors, soy lecithin, pectin, salt, cellulose gum, xanthan gum, guar gum, annatto (color), vanilla.

In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.

Fudge typically contains sugar, butter or cream, milk or condensed milk, cocoa powder (or melted chocolate), flavoring such as vanilla extract or peppermint oil, and sometimes nuts or marshmallows for added texture.

How do you serve hot fudge at a party? ›

Hot fudge sauce is served hot because as it cools it becomes very thick, fudgey and un-pourable. If you're serving this hot fudge sauce over ice cream, the hot sauce will melt some of your ice cream, and the cold ice cream will make the some of the sauce even more thick and fudgy – making the perfect combo!

Fudge on Mackinac Island Today

Sampling Mackinac Island fudge remains one of the favorite activities of visitors, with chocolate being the most popular (although when President Gerald R. Ford came to Mackinac Island in 1975 he opted for vanilla pecan.)

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

In 2018, Sanders® became a division of Kar's Nuts, a leading manufacturer of nut and trail mix snacks with its own rich Detroit history dating back to 1933. Sanders® products are currently sold in leading retailers nationally and online at sanderscandy.com.

Stir in a bit of water or cream — the amount you need will vary based on how big a batch you're making, but a half cup of liquid should be a good starting point. Stir gently as the mixture reheats, making sure that you don't burn the fudge.

If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.

OMG My fudge is grainy, what do I do? -

Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

A squirt of lemon comes to the rescue of ruined sauces in a pinch. All you have to do is cool the broken sauce, add a tablespoon of lemon juice, and whisk vigorously.