Add a little holiday cheer to your ice cream with this Peppermint Hot Fudge Sauce! Along with a dash of peppermint extract, the thick and creamy sauce includes both cocoa powder and bittersweet chocolate.
For Thanksgiving, Chad stocked up on vanilla bean ice cream to serve with the pies and other desserts. After all our company left, we still had about 3/4 of a gallon of ice cream leftover. Chad enjoys vanilla ice cream plain, but I like to have additional flavors or toppings. This Hot Fudge Sauce with a hint of peppermint was perfect. Top the fudge with some chopped peppermint bark or candy canes for a little extra texture.
Update: I remade the Peppermint Hot Fudge Sauce recently and it is also delicious with peppermint ice cream.
If you are serving this straight from the stove, allow the fudge sauce to cool a bit before pouring over the ice cream. It is great warm, but you don’t want it so hot that it melts a hole through the ice cream and ends up pooled in the bottom of the bowl. The warm sauce will quickly cool once it touches the ice cream and develop a slightly chewy fudge texture.
It lasts about a week in the refrigerator. To serve, I microwaved a couple of large spoonfuls in a small bowl for about 15 seconds.
Peppermint Hot Fudge Sauce Recipe
Adapted from Smitten Kitchen
Peppermint Hot Fudge Sauce
- 2/3 cups heavy cream
- 1/2 cup light corn syrup or golden syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup Dutch processed unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 ounces chopped bittersweet chocolate divided
- 2 tablespoons unsalted butter
- 1/4 teaspoon peppermint extract
- Chopped peppermint bark or candy canes for garnish
In a small saucepan, whisk together cream, corn syrup, brown sugar, cocoa powder, salt, and 3 ounces of the chocolate over medium heat. Once the mixture comes to a boil, reduce heat to low.
Simmer, stirring occasionally, for 5 minutes, then remove from heat. Whisk in the remaining 3 ounces chocolate, butter, and peppermint extract until smooth. Allow to cool slightly before serving.
Store in airtight container in refrigerator for up to a week. Warm slightly before serving.