This is not the first time hot fudge has made a sweet, gooey appearance on this site. Loyal little cookies will know that hot fudge stopped by a long time ago with its accomplice, whipped cream, for Double Recipe Day. They taught us all how to make the perfect sundae with homemade toppings. I’ve been thinking a lot about hot fudge since that day and all of the wonderful things I could make with it. And then an entirely different inspiration bloomed.
I found myself sitting in class one day doing exactly what one should be doing when they’re in class: thinking about food. I find these are the moments where some of my brightest light bulb moments occur. Alas, this day was no exception. I was thinking about that hot fudge and I wondered, “Why does no one make a white chocolate hot fudge sauce?” I mean, what does everybody have against white chocolate as an ice cream topping? When it comes to other food variations, you can find all three types of chocolates (milk, dark, and white). Take for example Reeses cups, chocolate chips, chocolate Easter bunnies, and even frosting. So why not fudge sauce?
Well, I got right on that (after class & studying, of course). You see, I LOVE white chocolate. It’s one of those things that I forget how delicious it is until I eat it again. I could only imagine how fantastic a warm, lava-like drizzle of it would taste over the right ice cream flavor.
Long time no see, White Chocolate. I’ve missed you. How have you been?
Clearly, you’ve been very well.
Basically, this white chocolate hot fudge sauce is about as easy as easy gets. I used the original hot fudge sauce recipe, substituting white chocolate chips for semi-sweet chips and nixing the brown sugar all together. The purpose of the brown sugar was to sweeten the semi-sweet chips, but the white chocolate is so sweet I knew that wouldn’t be necessary.
All you do is boil the cream, melt in some butter and chocolate, and voila! White chocolate heaven. It’s super smooth with that wonderfully sweet white chocolate flavor. In my mother’s words, “That’s some good stuff.” Pour this luscious sauce over ice cream of your choice, fruit, or whatever you like. If you stop by tomorrow, I’ll show you a really special way to use this white chocolate hot fudge!
- Mint ice cream
- Raspberry sorbet/ice cream
- orange sorbet/ice cream
- peanut butter ice cream
- cinnamon ice cream
- coffee ice cream
- glaze for cinnamon rolls or cookies
- and more!
A few tips before you get cooking:
- This makes a lot of sauce! If you don’t think you’ll use it all, either jar half of it to give to a friend or cut the recipe in half.
- Make sure you stir constantly so the sauce doesn’t burn.
- Get out all the stuff you need before you get started so you’re good to go!
White Chocolate Hot Fudge Sauce
Recipe by Colleen Bierstine, adapted from The Food Network
- 1 3/4 cups heavy cream
- 1/4 cup butter, cut into small pieces
- 2 3/4 cups white chocolate chips
- 1/8 teaspoon sea salt
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add small pieces of butter. Mix until completely melted, then stir in the white chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and blend until the sauce is completely smooth. Remove from heat. Let cool for 15 minutes; it will thicken as it cools. Transfer to a tupperware container or glass jar. Refrigerate.
Before serving, heat in microwave for 30 seconds or until warm but not hot.
Note: Can be stored up to 1 week in the refrigerator in a glass jar or tupperware.
Um, did you see that 4-ingredient list? How about the single of paragraph of directions? It doesn’t get any easier than that (or tastier). You have no excuse not to make this unique twist on the classic sundae topping!