If you’re like me, you’ve struggled finding a good hot fudge sauce for ice cream. Yes, I know, we shouldn’t be eating much of it anyway since it’s full of sugar. We don’t have it a LOT, but it’s a fun treat sometimes. Most at the store have high fructose corn syrup – I was thrilled to have come up with one that tasted so good!
I’ve had homemade hot fudge before, but any recipes I’ve ever seen are made with corn syrup. I came up with this recipe totally by accident when I was making organic brownies that start with this chocolate base – I always have to taste-test, it’s why I love to cook! We all know that sugar isn’t good for us, but the nice thing about this recipe is that it’s made with natural sugars that are at least a little better than more refined sugars.
KELLY’S HOMEMADE ORGANIC HOT FUDGE SAUCE
- In medium saucepan, melt 1 c. organic butter
- Stir in 1/3 c. + 2 T. of organic cocoa powder, 1/2 c. organic cane sugar & 1/2 organic raw honey (preferably local)
- Heat slowly and keep stirring until all sugars dissolve, boil gently for a few minutes (without letting it burn), this way it will thicken as it cools
- UPDATE: I just made it again and added a few shakes of sea salt and 1/2 t. of vanilla and I liked it even better
- Makes about 2 cups. Now, good luck with your self-control!
Remember to either make your own ice cream (fun once in a while), or be sure to buy better quality ice cream, like Breyers. Important note: we only get plain chocolate, strawberry or vanilla – these have nice short ingredient labels. Anything else is full of ingredients I can’t pronounce and I don’t know what most of them are.
Here’s my new ice cream maker that I love:
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
As long as we’re at it, I may as well explain how to make real whipped cream, just in case you don’t know. (I didn’t know how until a couple years ago.) It’s very easy. Just remember, do not use ultra-pasteurized anything, including cream, this post about healthy milk explains why. Even better is using cream from the top of your raw milk.
REAL WHIPPED CREAM
Note: two cups of cream make about the amount in one Cool Whip tub, but this is SO much healthier and tastier than using the fake whipped cream full of nasty ingredients.
How to make real whipped cream.
RELATED POSTS/LINKS:
- Is unpasteurized, raw milk SAFE to drink?
- Have you heard of Weston A. Price?
- Cod liver oil - answers to common questions
- The BEST Homemade Vanilla or Chocolate Ice Cream
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{ 16 comments… read them below or add one }
Julie 05.09.08 at 6:25 am
My mouth is watering! Do you by any chance make your own ice cream? If so, what sort of ice cream make do you use, and do you have an ice cream recipe you’d be willing to share. Summer is coming, here in NH our method of air conditioning is eating ice cream!
[Reply]
Kelly the Kitchen Kop 05.09.08 at 9:06 am
Hi Julie,
We have made ice cream before for fun, but I usually don’t have enough extra cream from our raw milk to make it much unless I buy more at the store. (Thankfully our store has regular pasteurized, not ultra-past.) When we did make it, we borrowed a friend’s ice cream maker and her recipes. I asked Sonia and she said she’d respond here to answer your questions – check back soon!
[Reply]
Sonia 05.09.08 at 5:30 pm
Julie-
I have recently started making my own ice cream and find it so much better than anything I have ever had. Even the simplest, fastest recipes are light years above anything I have ever had before.
I have a Cuisinart Classic Ice Cream and Sorbet Maker (ICE-25 Series), which doesn’t require rock salt or other fussing. I have used primarily the recipes from the book provided from the recipe book that came with the machine. I especially love the easy one below, adding my own yummy ingredients a few minutes from the end.
BASIC VANILLA ICE CREAM
1 cup whole milk, chilled
1/2 cup raw sugar**
2 cups heavy cream
2 tsp. pure vanilla extract
**I am looking forward to trying Stevia in my ice cream this summer, to see how it turns out.
Whisk together milk and sugar until dissolved. Stir in heavy cream and vanilla. Place in ice cream maker immediately (or keep well-chilled until able to) and let mix for 20-25 minutes.
(These are the directions for my maker. They may vary if you have a different, but hopefully give you some guidelines.)
Another favorite…
FRESH STRAWBERRY ICE CREAM
1 pint fresh or frozen strawberries
3 T. lemon juice
3/4 raw sugar
1 cup whole milk
2 cups heavy cream
1 tsp. pure vanilla extract
Combine strawberries, lemon juice, and 1/2 cup sugar. Stir gently and let macerate in juices for 2 hours or more. Strain, reserving juice. Mash berries to desired consistency.
Whisk together milk and remaining sugar. Stir in cream and vanilla. Let mix about 20-25 minutes in ice cream maker, adding berries and juice during last 5 minutes.
[Reply]
Kelly the Kitchen Kop 05.09.08 at 6:43 pm
Sonia,
Thanks for your help!!
[Reply]
Julie 05.12.08 at 4:01 am
Thank you Sonia, Thank you Kelly! I think I will look into getting the cuisinart ice cream maker you have, and the recipes sound great. Looking forward to some real ice cream! I’ll let you know how it goes.
[Reply]
Julie 05.12.08 at 4:14 am
Sonia, I found the ice cream maker on Amazon. Very good price. Thanks again. Let us know when you try the stevia version.
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Julie 05.26.08 at 4:31 pm
Kelly and Sonia, My ice cream maker came. I made the ice cream according to the recipe that Sonia submitted. Nothing compares to homemade icecream! Thanks
[Reply]
Kelly the Kitchen Kop 05.26.08 at 4:40 pm
Julie,
You & Sonia are inspiring me to make more homemade ice cream again soon! Besides, right now I think I could drink that hot fudge sauce like a beverage, it sounds so good! I’ve got a little chocolate craving going on at the moment…not good…
[Reply]
Kelly the Kitchen Kop 05.26.08 at 4:42 pm
I’m adding a link for the ice cream maker in the post above – look for it there.
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lana 12.08.08 at 7:53 pm
this looks good!
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Lisa@BlessedwithGrace 12.08.08 at 9:09 pm
Thanks for the idea. Remember, the TMTT giveaway is next week. I don’t want you to miss it.
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Sherry 12.09.08 at 6:13 am
Oh, yum! I’m trying to do more recipes without corn syrup. I’m going to have to try this one.
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Nanna 12.09.08 at 7:06 am
sounds good, I have a hot fudge sauce recipe that I've made for years no corn syrup, all natural, I love that it makes a quart, you can keep it all to yourself or divide it inot 2 pints & share but it's soooooo hard to share LOL,as it begins to cool it thickins up like fudge ohhh I gotta stop before I have to run to the kitchen LOL
Helen
[Reply]
Live.Love.Eat 12.09.08 at 7:43 am
Everything sounds so good even though I am not the biggest ice cream eater. But I do like making whip cream from scratch too. Happy TMTT!!
[Reply]
Kelly the Kitchen Kop 12.09.08 at 8:02 am
Helen, I feel your pain!
Live, love, eat, you made me wonder, there must be a zillion other ways to use this recipe besides on ice cream…anybody? I'm blank.
Kelly p.s. Hi Lana, Lisa, & Sherry, I'm glad you popped in!
[Reply]
Kirstin 12.23.08 at 7:38 am
Oh yum! That sounds soo good. we love homemade icecream too and this would be awesome!
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