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Gluten-free Hot Fudge Topping for Ice Cream

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This hot fudge topping for ice cream is easy to make, smooth and rich, and stores well in the refrigerator for several weeks. Once you make this naturally gluten-free hot fudge sauce, you will not want to go back to any bottled chocolate syrup again!

Best Hot Fudge - in a jar

Who can resist thick, smooth, rich chocolate? No one in my house, that’s for sure! I’ve been known to make my fudge icing just to eat with a spoon. But it really isn’t the right consistency for enjoying over ice cream, so I set to work making homemade hot fudge topping for ice cream sundaes. I’ve tried several recipes, and combined bits of a few to get it just right and ready to share with you! 

This summer we had a group of friends over and enjoyed a “Build Your Own Sundae Bar”. This homemade hot fudge topping was a huge hit! If you are looking for a way to easily serve dessert to a large group of people, especially a mixed group of gluten-free and “regular” eaters, a Sundae Bar is a fun idea.

Hot Fudge Sundae ingredients

Many enjoyed Hot Fudge Brownie Sundaes, some enjoyed Banana Splits, some enjoyed Ice Cream Sundaes, and a few just loved ice cream with fresh berries. It is so easy for everyone to customize their own according to their preferences and allergies. We didn’t have anyone dairy-free at our party, but you could provide dairy-free ice cream as well.

Here’s what we had at our gluten-free Ice Cream Sundae Bar:

Gluten-free Hot Fudge Sundae in bowl with bowl of nuts and bottle of hot fudge

Of course to have the best hot fudge sundaes, you need to make your own hot fudge! It’s super easy to make!

You just have to gather 6 ingredients to make this homemade hot fudge (the tiny bit of salt isn’t shown here).

Hot Fudge Ingredients

Ingredients for this homemade hot fudge:

  • Unsweetened chocolate squares
  • Evaporated Milk
  • Sugar
  • Butter
  • Pure Vanilla Extract
  • Salt

Hope this gives you some ideas so you can host your own party! Sundae parties are fun any time of the year, whether it is the middle or winter or on a hot summer night. Enjoy!!

Tip: You can use this hot fudge sauce, once cooled, in this Mississippi Mud Ice Cream Recipe. You can use gluten-free Oreos in it too and it’s so good!

If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Hot Fudge Topping Recipe:

Yield: 20 servings

Homemade Hot Fudge {Gluten-free}

Best Hot Fudge - in a jar

This homemade hot fudge is a naturally gluten-free treat that's perfect for build-your-own ice cream sundaes!!a

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into tablespoons
  • 4 squares (4 ounces) unsweetened chocolate
  • 1 1/2 cups sugar
  • 1/8 tsp. salt
  • 1 can (12 ounces) evaporated milk
  • 2 tsp. pure vanilla extract

Instructions

  1. Place the butter and chocolate squares in a heavy saucepan over low heat. Cook, stirring with a whisk, until they melt. Turn off heat.
  2. Whisk in the sugar and salt.
  3. Whisk in the evaporated milk and heat over medium heat. Cook at a gentle simmer, whisking constantly, until the sauce thickens enough to coat a spatula, about 12-15 minutes. I switched to a spatula towards the end.
  4. Turn off the heat and stir in the vanilla.
  5. Serve within an hour, or cover and place in refrigerator. Keep refrigerated until ready to use. To serve, reheat on top of the stove over low/medium heat or in the microwave in 20 second increments.
  6. Makes about 3 cups of hot fudge, which was plenty for 20 servings, at least.

Notes

  • This keeps well for up to 2 weeks when kept covered and refrigerated.
  • Pin this to your gluten-free desserts board on Pinterest:

     

    Old photo from when I originally posted this in December 2013 – Yes I’ve been making this for that many years!

    Homemade Hot Fudge (gluten-free) - This easy sauce is so rich and chocolatey, you'll never want bottled chocolate syrup again!
     

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    Susan B.

    Saturday 14th of June 2014

    I made this and it is wonderful! But we have lots more than we can eat. Do you think it would freeze well?

    Michelle Palin ~ My Gluten-free Kitchen

    Saturday 14th of June 2014

    Susan, So glad you made and enjoyed this! I've frozen it successfully before. When you are ready to reuse, after thawing, it will probably separate - just whisk it over low heat again to get it just right.

    Robin Burgess

    Tuesday 18th of March 2014

    Michelle, this looks awesome! I was wondering whether it would work well as a good room temperature fudge for the decorative icing for a cake. If it were to be refrigerated overnight, perhaps, how stiff would it become? Do you think it would take on a piping texture and stiffness? Have you tried this at all? Just wondering. I may give it a try and let you know. :)

    Michelle Palin ~ My Gluten-free Kitchen

    Tuesday 18th of March 2014

    Thanks Robin! It is awesome! :) I haven't tried piping it at all. It does get very firm in the fridge. Definitely worth a try! Otherwise, my chocolate fudge icing that I have on here is very fudgy too and it pipes like a dream (you can make it as stiff as you want to by adjusting the amount of milk you add). Definitely let me know if you try it with this recipe!

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