Peppermint Hot Fudge Sauce
This deliciously thick peppermint hot fudge sauce is perfect for a holiday sundae! Try it with peppermint ice cream and a warm brownie--you won't regret it!
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Servings: 2.5 cups Hot Fudge Sauce
Ingredients
- 1 cup Dark Chocolate Chips (or semi-sweet chocolate chips)
- 1 (14-ounce) can Sweetened Condensed Milk
- ½ cup Heavy Cream
- 4 Tablespoons Tablespoons butter (57 grams)
- ¼ teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- 1/2-1 teaspoon Peppermint Extract (depending how strong you want it!)
Instructions
- Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don't let it boil!)
- Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
- Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
- Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.
Notes
- Chocolate. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe.
Video
Find the recipe:
sweetsandthankyou.com/peppermint-hot-fudge-sauce/