This decadent quick hot fudge sauce is sweetened with honey and absolutely and amazingly delicious. I’d say dangerously so, especially since it’s only about 5 minutes away from your tummy at any given time.
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Hot fudge sauce. Seriously this is chocolate heaven right here in a jar.
It’s true that chocolate cures a lot of woes, my friends.
Let me be clear. I am loving having the kids home all day in the summer. But I’m no saint and I’ll admit that it’s a lot more work and sometimes mentally exhausting. Schedules have all been disrupted as bedtimes have shifted later and later. And a certain two-almost-three-year-old doesn’t know that means you are supposed to sleep in.
There are more messes to clean up. There’s potty-training messes. There’s the kids-helping-with-chores kind of messes. Muddy fishing messes. Garden messes. Swimming messes. Camping messes. Creativity messes. Emotional messes. You know. Just messes.
Anyone else dealing with messes in large abundance right now?
Sigh.
Some days are overwhelming, my friends.
And then in steps this hot fudge into my life and all that is forgotten.
Can you believe this hot fudge sauce is honey-sweetened and only takes 5-minutes to whip together?
Yes. It’s pretty amazing.
Chocolate heaven, I’m telling you. Even without the ice cream. You know, take the spoon and dig in? That’s what I’m talking about.
But pair it with ice cream — maybe this vanilla honey custard ice cream? — and I’m pretty sure it will knock your socks off.
Ice cream and homemade honey-sweetened hot fudge sauce are definitely meant for each other.
Quick Hot Fudge Sauce
This decadent quick hot fudge sauce is sweetened with honey and absolutely and amazingly delicious. I'd say dangerously so, especially since it's only about 5 minutes away from your tummy at any given time.
Ingredients
- 8 ounces (about 1 ⅓ cups) dark bittersweet chocolate chips see note
- ¾ cup heavy cream
- 4 tablespoons butter
- ⅓ to ½ cup (4 to 6 ounces) raw honey see note
- 1 teaspoon vanilla extract
Instructions
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In a medium saucepan, stir together the chocolate chips, heavy cream, butter, and honey. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Stir and watch carefully so mixture does not overheat and scorch.
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Remove the pan from the heat and stir in the vanilla.
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Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (be careful not to heat to quickly or too much) or in the microwave for 20-30 seconds at a time.
Recipe Notes
1. I use the Ghiradelli brand of dark chocolate chips in this recipe, but feel free to use whatever type of chocolate you like. Sometimes I don’t feel like measuring and throw in the whole 10-ounce bag and the chocolate sauce is a little thicker, but still totally rocks my socks.
2. The amount of honey varies depending on the sweetness of the chocolate you use. Start with ⅓ cup and then taste and add more if it is not sweet enough. I use about 4.5 to 5 ounces of honey with the Ghirardelli brand of dark chocolate chips.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
For some strange reason, I can’t give this recipe the 5 stars it deserves. I’ll be making this again and again. Quick question..would this sauce freeze too hard in a homemade ice cream cake?
I could just drink it and be perfectly happy.
Me too!