The Ultimate Hot Fudge? Make It.

by:
May 31, 2012
3 Comments

At its best, hot fudge sauce is sweet enough so as not to offend, but not so sweet that it overpowers the ice cream atop of which it sits. It is thick enough so that it stays on the ice cream, but thin enough that it can form a nice coat. Achieving the perfect balance in a homemade sauce can be difficult, and finding a store-bought variety that matches all of your criteria can be nearly impossible. So which is the better alternative? 

As part of their ongoing "Fake it or Make it" column, Bon Appetit studied the relative advantages of the two - health, preservation, taste, texture. You may be unsurprised to find out that in every case except preservation, the homemade came out on top. It is always good to know that your labors in the kitchen are paying off. For a delicious and painfully easy chocolate sauce, check out this contest-winning recipe for Homemade Churros!

Shop the Story

Is Homemade Hot Fudge Sauce Worth the Effort from Bon Appetit

See what other Food52 readers are saying.

  • mrslarkin
    mrslarkin
  • paseo
    paseo
  • EmilyNunn
    EmilyNunn
pmurphy
I love nothing more than a summer tomato (maybe add some balsamic, basil, and home-made mozz). In my free-time, I cook, read about cooking, farm, read about farming, and eat. Food is a basic necessity, but good food ought to be a fundamental right.

Popular on Food52

3 Comments

mrslarkin
mrslarkin May 31, 2012
yeah, i agree. if it's in the fridge, it will last way longer than 3 days. If there's any left, that is.
 
paseo
paseo May 31, 2012
Ultra pasteurized cream seems to last forever, just plain old pasteurized fresh definitely has a shorter shelf life which is why they "ultra" pasteurize it.
 
EmilyNunn
EmilyNunn May 31, 2012
My only question is: why would something that contains fresh cream last only 3 days in the fridge. Fresh cream lasts forever. It's like plutonium.