Hot Fudge Sauce & Butterscotch Sauce Recipes
Hot Fudge Sauce & Butterscotch Sauce Recipes. October 6, 2021.
Homemade gifts are a special delight to receive because you know the giver has put effort and love into them. Consequently, it is with delight that we receive the various assortment of breads, cookies, and more at the holidays. For our own part, this year I was thinking about doing something a little different and am adding some holiday pizzazz with jars of delicious homemade dessert sauces. A jar of delicious hot fudge is divine on ice cream, although I freely admit to eating it by the spoonful out of the jar! And warm butterscotch sauce is another beloved treat that pairs wonderfully with apple slices, cakes, ice cream, and more. Today’s post features homemade hot fudge and butterscotch sauce recipes, both easy to make.
The hot fudge recipe came from a Better Homes and Gardens cookbook I received for a wedding gift almost 30 years ago! I have modified the recipe a bit, but I have been using it ever since. It makes a wonderful ganache-like sauce to put on gourmet ice cream and a brownie!
Hot Fudge Recipe
Ingredients
- 3/4 cup chocolate chips
- 2/3 cup sugar
- 1/3 cup butter
- 2/3 cup cream or whipping cream
- pinch of salt
- 1 tsp vanilla
Instructions
- Combine all ingredients except the vanillla in a small pot and bring to a boil over medium heat.
- Once the mixture boils, turn down the heat a bit to medium-low and gently boil for 5-6 minutes stirring frequently.
- Add the vanilla and cook a few more seconds.
- Remove from heat and pour into a container.
- Serve on ice cream.
- Store in the fridge when not using. Microwave for 45 seconds to 1 minute to warm up.
In case you wondered, the difference between butterscotch and caramel is the sugar used. Butterscotch uses brown sugar, while caramel uses white sugar, resulting in subtle taste differences. However, they are both delicious in my world!
Ingredients
- 1/2 cup butter (salted)
- 1/2 cup brown sugar
- 1/4 cup cream
- 1 tsp vanilla
Instructions
- Combine brown sugar and butter in a small saucepan and bring to a boil over medium heat.
- Allow to boil for 2-3 minutes, whisking occasionally.
- Add the cream and whisk, cooking a minute or two longer.
- Whisk in vanilla and remove from heat.
- Pour into container.
- Use over ice cream.
- Store in the fridge when not using. Microwave for 45 seconds to 1 minute to warm up.
Enjoy and happy sauce making! If you need a delicious ice cream recipe, try this one.
Have a beautiful day!
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How much does each recipe yield?
Hi Rachel. Looks like I forgot to add the amounts yielded- thanks for catching that! The hot fudge yields approx. 2 1/2 cups. The caramel yields approx. 1 2/3 cups. The recipes can be doubled or tripled as desired. Thanks!