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Kelly the Kitchen Kop

Hot Fudge Recipe Without Corn Syrup — Thick and Fudgy-licious

April 7, 2017 21 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Hot Fudge Recipe Without Corn Syrup

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…

Print Recipe

Homemade Hot Fudge Recipe WITHOUT Corn Syrup

This yummy hot fudge pairs well with your favorite in-season fruit or homemade ice cream.
Servings: 2 cups
Author: Kelly the Kitchen Kop

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.  🙂

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.

You made need these links too:

  • Here's my ice cream maker that I love

ice cream maker

  • How to make real whipped cream — yum!

  • The BEST Homemade Vanilla or Chocolate Ice Cream

More you might like:

  • More dessert recipes that are a LITTLE better for you

ice cream sundae bar

  • Why I love my doctor even though we *strongly* disagree (plus what supplements I take)

  • Read about what started it all at our house

photo

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Comments

  1. Melody says

    August 13, 2014 at 9:38 PM

    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!

    Reply
  2. Commenter via Facebook says

    January 25, 2013 at 6:31 PM

    How did you know, perfect!

    Reply
  3. Elizabeth says

    November 13, 2011 at 8:23 PM

    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.

    Reply
    • KitchenKop says

      November 14, 2011 at 8:06 PM

      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

      Reply
  4. WordVixen says

    July 26, 2010 at 8:28 PM

    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. 😀

    Reply
  5. Kirstin says

    December 23, 2008 at 7:38 AM

    Oh yum! That sounds soo good. we love homemade icecream too and this would be awesome!

    Reply
  6. Kelly the Kitchen Kop says

    December 9, 2008 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
  7. Live.Love.Eat says

    December 9, 2008 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
  8. Nanna says

    December 9, 2008 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
  9. Sherry says

    December 9, 2008 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.

    Reply
  10. Lisa@BlessedwithGrace says

    December 8, 2008 at 9:09 PM

    Thanks for the idea. Remember, the TMTT giveaway is next week. I don’t want you to miss it.

    Reply
  11. lana says

    December 8, 2008 at 7:53 PM

    this looks good!

    Reply
  12. Kelly the Kitchen Kop says

    May 26, 2008 at 4:42 PM

    I’m adding a link for the ice cream maker in the post above – look for it there. 🙂

    Reply
  13. Kelly the Kitchen Kop says

    May 26, 2008 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
  14. Julie says

    May 26, 2008 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
  15. Julie says

    May 12, 2008 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.

    Reply
  16. Julie says

    May 12, 2008 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
  17. Kelly the Kitchen Kop says

    May 9, 2008 at 6:43 PM

    Sonia,

    Thanks for your help!!

    Reply
  18. Sonia says

    May 9, 2008 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
  19. Kelly the Kitchen Kop says

    May 9, 2008 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
  20. Julie says

    May 9, 2008 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

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