Hot Fudge Sundae
intro
Creamy vanilla ice cream draped in rich homemade hot fudge, topped with fluffy whipped cream, crunchy nuts, and a cherry for a classic, indulgent American diner dessert.
Ingredients
Steps
Chill sundae glasses
Place 4 tall clear glass sundae cups in the freezer for 10 minutes to chill, which slows ice cream melting during assembly. Arrange all measured ingredients on your counter within easy reach to streamline prep.
Cook fudge base
In a small heavy-bottomed saucepan set over medium-low heat, combine 120ml heavy cream (for fudge), 28g unsalted butter, 50g packed light brown sugar, and 30ml light corn syrup. Stir constantly with a wooden spoon for 3 to 4 minutes until sugar fully dissolves and the mixture reaches a gentle, slow simmer; do not let it come to a rolling boil.
Finish hot fudge
Remove the saucepan from heat immediately, add 170g finely chopped dark chocolate, and let it rest undisturbed for 2 minutes to soften from residual heat. Stir slowly and evenly for 1 minute until chocolate is fully incorporated, then mix in 1 teaspoon vanilla extract. Let fudge cool for 5 minutes until it is thick enough to evenly coat the back of a spoon.
Whip fresh cream
Add 120ml chilled heavy whipping cream (for topping) to a cold medium mixing bowl. Beat with a hand mixer on medium speed for 2 minutes until soft, billowy peaks form that hold their shape without drooping; stop immediately to avoid overwhipping into grainy butter.
Scoop ice cream
Remove the chilled sundae cups from the freezer. Place two ½-cup (75g) firm scoops of vanilla ice cream into each cup, pressing gently to leave ½ inch of empty headspace at the top of the glass for toppings.
Assemble and serve
Pour 2 tablespoons of warm hot fudge over the ice cream in each cup, letting it drizzle down the sides of the scoops. Top each sundae with a 2-tablespoon dollop of fresh whipped cream, 1 tablespoon of chopped roasted salted peanuts, and 1 stemmed maraschino cherry placed in the center of the whipped cream. Serve immediately.
Tips
2.If leftover fudge thickens too much for serving, rewarm it in 10-second bursts at 50% microwave power, stirring between bursts, until it reaches a pourable consistency.
3.Customize toppings to taste: swap peanuts for rainbow sprinkles, crushed waffle cones, sliced bananas, or salted caramel drizzle for a personalized treat.
OMG this hot fudge is a total game changer! I made it for our weekly family movie night last weekend and my kids went back for seconds (okay, thirds, no judgment). It’s so rich and chocolatey, way better than the store-bought jarred stuff I usually grab. Only took me 20 minutes total, which is perfect for a weeknight treat too. 10/10 will be making this all summer long for sundae bars at our backyard cookouts!
SO good! I’m in a tiny dorm with only a hot plate and a microwave, and I was still able to pull this off no problem. I ate it over vanilla bean ice cream with crushed pretzels on top and I swear I almost cried it was that tasty. Way easier than I thought it would be, even with my super limited kitchen setup.
Made this after a long day hike last weekend when my friends and I were craving something sweet. We piled it high with vanilla ice cream, chopped walnuts, maraschino cherries, and a dollop of whipped cream. Tasted exactly like the old fashioned sundaes I got at the local soda shop as a kid. Zero complaints from the crew!
I’ve been making hot fudge from my mom’s 1950s recipe for 60 years, and I have to say this version is almost as good as hers! I added a tiny extra splash of vanilla like I always do, and it turned out perfectly. My grandkids begged me to send them home with a jar of the fudge after Sunday dinner.
Game changer for my weekly meal prep! I make a big batch of this fudge on Sundays, portion it into little reusable containers, and grab one to warm up each night when I want a little sweet treat after the kids go to bed. It saves me from ordering ice cream delivery 3 nights a week, which is saving me so much money!
Brought this to our neighborhood potluck last week and people were literally hovering around the sundae station the whole night. I set out vanilla, chocolate, and strawberry ice cream plus all the toppings, and everyone kept asking who made the hot fudge. I gave out the recipe link to like 12 different neighbors! Total hit.
Wait, I’m the guy who always skips dessert at restaurants because most stuff is too cloyingly sweet for me. My girlfriend made this last night and I actually had two sundaes. The fudge is deep, dark chocolate, not that weird sugary fake chocolate taste from the squeeze bottles. Super impressed, will be requesting this for my birthday next month.
Uh, quick question? I tried making this earlier and my fudge got all grainy? Did I do something wrong? It still tasted okay but the texture was off, not smooth like the photos. I was really excited to make this for my partner’s anniversary dessert tonight so I want to get it right on the second try.
I swapped the heavy cream for full fat coconut cream to make this dairy free for me and my sister who’s lactose intolerant, and it worked SO well! It had that same rich, creamy texture, just a tiny hint of coconut which was actually amazing with the chocolate. We had it over dairy free vanilla ice cream and couldn’t tell the difference from the regular version.
Made this for the end of season little league team party, set up a make-your-own sundae bar for the 8-10 year olds. Let’s just say there was chocolate on faces, jerseys, the picnic table, you name it – but every single kid said it was the best party treat they’d ever had. Even the other coaches asked for the recipe. Easy, crowd pleasing, zero stress.
I made this at 1am after a late shift at the hospital because I was craving something warm and chocolatey, and it came together so fast I was eating it 20 minutes after I got home. I didn’t even have vanilla ice cream, so I poured it over the mint chocolate chip I had in the back of my freezer and it was chef’s kiss. 10/10 for late night snack sessions.
Y’all, I added a pinch of sea salt and a tablespoon of bourbon to this fudge and it is LIFE CHANGING. I served it over butter pecan ice cream with candied pecans on top at my book club meeting, and all the ladies were raving so much we barely talked about the book we read. 10/10, will be making this boozy version for every girls’ night from now on.
Used vegan butter, coconut cream, and dairy free dark chocolate chips to make this fully vegan, and it was so decadent my non-vegan roommate ate half the batch straight from the jar with a spoon. Super easy to adapt, even for weird random dietary restrictions, and it doesn’t taste “vegan” at all, just like perfect rich hot fudge. Will be making this for Pride month cookouts all month.
This tastes exactly like the hot fudge sundaes I used to get at the corner diner when I was a teen in the 70s! Thick, glossy, deep chocolate flavor that doesn’t taste like cheap syrup. I served it at my 50th high school reunion after party over vanilla ice cream with those old fashioned maraschino cherries with the stems, and all my old classmates said it took them right back. Perfect nostalgia hit.
Help! I turned my back for 2 seconds to stop my toddler from drawing on the walls and I think I overcooked the fudge? It’s super thick now, almost like fudge candy instead of pourable sauce. Is there any way to save it, or do I have to start over? I really don’t want to run to the store for more chocolate right now.
I run a small dessert food truck and I tested this recipe last week to add a loaded hot fudge sundae to our summer menu. It’s so fast to make in big batches, holds up great during service, and every single customer who tried it over the weekend left a 5 star review on our page. People keep coming back specifically for the sundae now! Thanks for the foolproof recipe.
So happy this recipe doesn’t call for any nut ingredients! My son has a severe peanut and tree nut allergy, so it’s so hard to find safe dessert recipes we can make at home without worrying about cross contamination from store bought toppings. We made sundaes last night with sprinkles and whipped cream, and he said it was the best dessert he’s ever had.
Me and my roommates made this for our watch party for the NBA finals last week. We didn’t have any fancy toppings, just the cheap vanilla ice cream from the campus grocery store and some whipped cream from a can, but that fudge made it taste like a fancy restaurant dessert. We ate the whole batch in like 10 minutes. Super easy even for a bunch of guys who can barely make mac and cheese without burning it.
I know, I know, hot fudge isn’t exactly “post workout fuel” but I made this as a planned treat after my half marathon last weekend and it was 100% worth every calorie. I had it over chocolate protein ice cream with sliced bananas and a little peanut butter drizzle, and it was the perfect reward after months of training. Even my fit friends who never eat sweets asked for a bite!