Gingerbread Hot Fudge Sauce

Nov 1, 2026 · By VanillaGoods

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Gingerbread Hot Fudge Sauce: thick glossy gingerbread hot fudge sauce poured from a small pitcher over vanilla ice cream in…

Gingerbread Hot Fudge Sauce: a thick, glossy hot fudge sauce. Makes 2 cups in about 21 minutes.

Prep 12 min

Cook 9 min

Total 21 min

Servings 16

Diet Gluten free

Ingredients

Adjust yield

servings

6.0 oz (165.0 g)dark chocolate (60–70% cacao), finely chopped
5.0 tbsp (25.0 g)unsweetened Dutch-process cocoa powder
¾ cup (190.0 ml)pasteurized heavy cream
¼ cup (65.0 ml)light corn syrup
⅓ cup (65.0 g)light brown sugar
2.0 tbsp (30.0 g)unsalted butter
2.0 tbsp (45.0 g)molasses
1.0 pinch (0.5 g)fine sea salt

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Instructions

Chop and weigh chocolate; measure cocoa, cream, syrup, sugar, butter and the flavor ingredient separately.
Heat cream, corn syrup and brown sugar in a heavy saucepan on medium-low, stirring until the sugar has dissolved and the mixture reaches a gentle simmer.
Whisk in cocoa until no lumps remain; remove from direct heat, add the chocolate, and stir steadily until fully melted, glossy and uniform.
Add molasses and the butter; stir to emulsify. If a nut spread, fruit puree or thick paste is used, whisk or briefly immersion-blend until smooth.
Rest 5 minutes to thicken slightly, taste the balanced warm sauce, and spoon over ice cream or cake.
Cool any unused sauce promptly in a shallow covered container, then refrigerate at or below 40°F / 4°C; gently rewarm only the amount required for service.

Tips

Do not boil aggressively after adding chocolate; excessive heat may split chocolate emulsions.
Warm in small portions over low heat, stirring; do not repeatedly cycle the full batch between hot and cold.
Fruit puree flavors have higher water activity and keep them refrigerated and use them sooner.
Keep dairy sauce refrigerated; 2-hour/1-hour food-safety rule. Do not treat this custom sauce as a validated shelf-stable canned product.

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Recipe FAQ

How long does it take to make gingerbread hot fudge sauce?

Plan on 12 minutes of prep and 9 minutes of cooking. The recipe makes 2 cups (16 servings of 2 tablespoons).

How should I store gingerbread hot fudge sauce?

Refrigerate at ≤40°F / 4°C; use within 3 days; not for canning.

Can I make gingerbread hot fudge sauce ahead?

Yes. Refrigerate at ≤40°F / 4°C; use within 3 days; not for canning.

Gingerbread Hot Fudge Sauce: a thick, glossy hot fudge sauce. Makes 2 cups in about 21 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

101 Calories / serving

6.0g Fat

12.8g Carbs

0.6g Protein

9.2g Sugar

Whole recipe (16 servings): ~1616 cal · 96g fat · 205g carbs · 10g protein · 147g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.