Peppermint hot fudge sauce. It’s no secret I love ice cream. I have no problems eating it year round but in case there are crazy people in your family who think you shouldn’t eat it this time of year, make this hot fudge sauce! Anything with peppermint is meant to be eaten in the winter, right?
Drizzle it over a bowl of vanilla ice cream or add a brownie and make a peppermint brownie fudge sundae. This would be the perfect, easy dessert to finish off your holiday meals. We are already spending so much time in the kitchen cooking up elaborate feasts, keep dessert simple and delicious.
I’ve tried making hot fudge sauce with sucanat. The first time it turned out great. I made it again and it was a complete flop. Thought it was a fluke and made it again a few months later. It bombed on me again. I gave up at that point. If you have an amazing (and fool proof) recipe using unrefined sweeteners pass it on! In the meantime, I’m using the not as good stuff. But I make it using no corn syrup, so I figure it’s a little better.
You could also drizzle this into your cup of coffee or hot chocolate for a yummy peppermint twist.
- ¾ cup half and half
- 4 tablespoons butter
- 4 squares semisweet baking chocolate
- ⅔ cup sugar
- ⅛ teaspoon salt
- ⅛ teaspoon peppermint oil
- 1 teaspoon vanilla extract
- In a saucepan add half and half, butter, chocolate, and sugar.
- Cook over medium low heat until everything is melted.
- Increase heat to bring to a simmer/soft boil and cook 4-7 minutes, stirring with a whisk, until sugar dissolves and sauce thickens.
- Remove from heat and stir in salt, peppermint oil, and vanilla extract.
- Cool slightly and serve over ice cream (or mix into coffee or hot chocolate).