THE perfect hot fudge recipe without corn syrup
If you're like me, you've struggled finding a good homemade hot fudge recipe without corn syrup for ice cream. Yes, I know, we shouldn't be eating this too much, since it's full of sugar. We don't have it a LOT, but it's a fun treat sometimes, and even though sugar isn't good for us, at least it's not the nasty high fructose corn syrup in the kinds you find at the store. Not only that, but it's also not made with corn syrup, which most homemade hot fudge recipes call for.
For a while my attempts were a work in progress because the consistency didn't always turn out, well… fudgy. Instead it was often too thin. I've played with it more and came up with what I think is THE perfect hot fudge recipe now. It's thick and fudgy and wonderful. 🙂 It reheats nicely too, so you can get the consistency back again for your leftovers. I came up with the beginning of this recipe totally by accident when I was making these Fudgy Cream Cheese Brownies that start with a similar chocolate base…
Homemade Hot Fudge Recipe WITHOUT Corn Syrup
Ingredients:
- 6 ounces of your favorite chocolate or chocolate chips, chopped, we like these
- 3 tablespoons butter, pastured butter is best
- 1/2 cup organic powdered sugar
- 1/2 cup organic sugar
- 1/4 cup cocoa powder
- 3 tablespoons maple syrup
- 1/2 teaspoon sea salt
- 3/4 cup heavy cream, NOT ultra-pasteurized — read more about that here
- 1 teaspoon vanilla extract
Instructions:
- In a small saucepan, melt butter and chocolate on low heat so it doesn't burn.
- In another medium sized saucepan, whisk the other ingredients together over medium heat — keep stirring as it comes to a low boil and it'll start to thicken after it boils for a minute or two.
- Remove from heat and whisk in the melted chocolate.
Let cool a little bit before putting it onto your ice cream, it'll be a little thicker that way, plus it won't melt it all. 🙂 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 at the store, with VERY few ingredients. Important note: we only get plain chocolate, strawberry or vanilla – that's your only chance at finding some with short ingredient labels, and even then it's tricky. Anything else is full of ingredients I can't pronounce and/or I don't know what most of them are.
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This was absolutely delicious! I also encountered the issue of it hardening on the ice cream. Liquid separated while cooking – I think it was the butter, which we drizzled on top of the ice cream and hot, hard fudge. Very tasty!
How did you know, perfect!
Not sure if I did something wrong, but when I made this hot fudge sauce it turned hard on our ice cream and it made it very challenging to eat. Still tasted yummy but not easy to eat at all.
I’m sorry that happened. When we make it and put it on ice cream it gets more firm on the cold ice cream, but not hard.
Kelly
I know this is an old post, but I have to add this- back in my Renaissance Festival days, I learned about a sort of drink that was often referred to as “Wenches’ Bait”. Simply melt together equal parts honey and vodka, then add chocolate to taste. It doesn’t get as thick as fudge, but it does come out to a syrupy consistency and is absolutely divine! (amount of deliciousness depends on quality of ingredients). The key is to melt the honey enough to blend well, without heating enough to destroy any of the alcohol. Not safe for kids’ parties, of course. 😀
Oh yum! That sounds soo good. we love homemade icecream too and this would be awesome!
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!
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!!
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
Oh, yum! I’m trying to do more recipes without corn syrup. I’m going to have to try this one.
Thanks for the idea. Remember, the TMTT giveaway is next week. I don’t want you to miss it.
this looks good!
I’m adding a link for the ice cream maker in the post above – look for it there. 🙂
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…
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
Sonia, I found the ice cream maker on Amazon. Very good price. Thanks again. Let us know when you try the stevia version.
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.
Sonia,
Thanks for your help!!
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.
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! 🙂
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!