Peppermint Hot Fudge Sauce

I’ve spoken before of my deep, deep love for the hot fudge sauce made by my stepmom, Val. Grandma Val’s Hot Fudge Sauce is a staple around the Foodie With Family household. It goes on ice cream, to be sure, but it is also drizzled on cake and stirred into hot milk for fabuloso hot chocolate. On days when I feel particularly frazzled or mom’ed out, a spoonful of it applied directly to my mouth is sometimes the only thing standing between me and stark raving lunacy.

The other day, a friend complained loudly about the quality of the peppermint mocha she purchased at a big name restaurant. Her description was:

If you’re considering trying McD’s peppermint mocha drink cuz it looks good and nice and warm and holiday-ish with the oncoming cold weather, here’s a tip to save some money: Make a pot of coffee, and while that’s brewing, go brush your teeth (some mouthwash after is good too). Then come back to the pot, pour some sugar and vinegar into it, pour yourself a mug, and drink up! Voila! Now you don’t have to go buy one.

Blech. That was enough to dissuade me. With all that, though, I still wanted a Peppermint Mocha. I decided to turn the ubiquitous Grandma Val’s Hot Fudge Sauce into the vehicle for the world’s best Peppermint Mocha. I turned it into Peppermint Hot Fudge Sauce.


I’ll share the Peppermint Mocha recipe tomorrow, but first? First you must make this Peppermint Hot Fudge Sauce. Believe me. All by itself it is a holiday treat second to none. If you can resist eating this by the spoonful then you’re a better animal than I am. But when you drizzle this over a bowl of Perry’s Mint Tingaling or Peppermint Stick ice cream? Oh Holy Night. It is something to remember.

When it’s still hot it’s a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more.

…Speaking of coming back for more, be sure to check in tomorrow for a Peppermint Mocha recipe that DOESN’T taste like toothpaste, vinegar and bad drip coffee and a GIVEAWAY that you will NOT want to miss.

Peppermint Hot Fudge Sauce
When it's still hot it's a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more. This is also the base for the best homemade Peppermint Mocha of all time!
  • 6 tablespoons unsalted butter
  • 6 ounces unsweetened chocolate
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ¾ cup boiling water
  • 1½ teaspoons peppermint extract
  • ¾ teaspoon vanilla extract (homemade is best! )
  • pinch of salt
  1. Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.
  2. Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.
To Reheat:
  1. Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.


  1. Pamela says

    So. Supposing I was flat out of peppermint extract, but did have some food-grade, pharmaceutical-grade peppermint essential oil.
    Should I use it in the sauce?
    Should I would I, in the pot?
    Could I, would I, or should I not?

    • says

      Nice Seuss…
      I probably would IF I had enough ingredients to make a second batch if it didn’t work. I’m all about playing with food. Worst case scenario is some clumpy chocolate stuff to eat. I’d just do a couple of drops and go by taste. PLEASE let me know if you take the plunge.

  2. says

    What volume sauce does this make? I’m not able to figure it out from the ingredients…well, not confidently, at least. I want to make sure I have the right jar(s) on hand.

    • says

      It’s good for at least a month in the refrigerator. I’m unaware of any approved recipes for processing this, but I’ll dig around and see what I can find!

  3. Debora Cadene says

    Well, unofficially, I think I’m in big trouble. As I cleaned the pot and spoon, a few noises could be heard. I didn’t have pure peppermint, as our stores only carry the pure mint and peppermint mix, so its not as minty as I thought it would be. (unless its just supposed to be a hint of flavor..) What would happen if I switched some of the pure vanilla for the peppermint? Anyhow…I got three of the small canning jars and bit in another jar, which I think will be gone before the night is over.
    If I was to use this in hot chocolate or a cup of coffee, could I just take a spoonful and stir it around the hot mix?? Or should it be heated up first…or is that how to even use it. I’ve never had fudge sauce before…..

    thanx again!!

    • Debora Cadene says

      Thought of another question, or two. When this mix goes into the jars, its obviously very hot, so the jars are now sealed, and I’m wondering where they should be stored? Can they sit on a shelf if unopened? Or is it best to keep them in the fridge or pantry cold room while still sealed and unopened?
      I plan on giving these for Christmas……..did I make these too soon?? I’m not sure what the shelf life is unopened. Sorry for all the questions, but don’t want this to get wasted.


      • says

        Hi Debora!
        I’d keep it in the refrigerator. You’re good for a month or so, as long as it’s still in the chill chest. Yes! Stir directly into the coffee or cocoa, if you’d like. I find it easier to get it out of the jar if I warm the whole jar slightly, though.

        • Debora Cadene says

          Thank you for the reply. I still haven’t tried it on ice cream yet…only off the spoon, repeatedly (you know…to make sure its good n all), and a cup of hot chocolate.

  4. Alice E. says

    Help, please! I tried this and YUM! But, I cut the recipe down and only made two thirds of a batch. When I put it on the ice cream, it is a bit too solid. I like chewy, but I need to be able to cut through the sauce with the spoon, if at all possible. I noticed someone had the same problem with making a smaller batch of the regular hot fudge sauce. What I suspect is happening is that 8 full minutes of boiling the smaller amount is over cooking it. Would you be willing to take its’ temperature next time you make either fudge sauce recipe and let us know how hot it gets. Then, I could use my candy thermometer and know it was right. Thanks for the recipes for fudge sauce. They are just the kind I have been wanting. I’ve enjoyed your site a lot since I found it.

  5. Crystalcr says

    I love this sauce. In this bleak and dreary winter it has been a wonderful pick me up when blended into my morning coffee. I can not say how many icy cold mornings I awoke to the grossness of weather and thought “well I can at least have a little treat in my coffee” not that I need an excuse to use it, but somehow it took the edge of winter off. Plus it stayed well hidden in my fridge and I haven’t had to share it yet! Confessions of motherhood..haha

  6. Sarah Schexnayder says

    I’m thinking of making these Togo with Christmas presents. But I need to mail them. Would they be okay at room temperature if mailed about a week before Christmas? I’m thinking the heat would seal the mason jars.

    • says

      Hi there, Sarah! These do make wonderful Christmas gifts! I have to be a voice of caution here, though, and say the recipe is not designed for actual canning. I’m certain that the heat from the hot fudge would indeed seal the jars, but that doesn’t always indicate it is safe for room temperature storage. That simply means that air has been expelled from the jar. Unfortunately, there are some nasties that are anaerobic, so that isn’t our “safety seal”. The safety seal comes when something has been processed in a water bath or pressure canned environment (depending on the thickness and acidity of the food in the jar) and unfortunately, this hot fudge sauce is far too thick to be considered safe to can.
      …That being said, there is a VERY high sugar content in these jars, and they shouldn’t come to harm if left out for a couple of hours when packaged with a gift. I always err on the side of caution, though, as we have family members with compromised immunities. 😀


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