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Peppermint Hot Fudge Sauce

Rebecca Lindamood
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
  • teaspoons peppermint extract
  • 3/4 teaspoon vanilla extract homemade is best!
  • pinch of salt


  • 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.
  • 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:

  • 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.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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