Sweet

Ultimate Lemonade Layer Cake

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The ultimate rich lemon cake, with a decadent cream cheese frosting that perfectly balances the sweet acidity of the lemonade flavor.

Cooking Light Magazine debuted their Lemonade Layer Cake recipe in 2002, and it has become their most pinned recipe ever.  For good reason!  This cake is literally to die for, and I have tweaked it to be less dense and slightly larger to feed a crowd.  It’s the kind of cake you need a party for – so make it, and invite your people over.

I first made this cake after reading the recipe in 2002, as a Mother’s Day treat for my mom, my mother-in-law, and aunt, and it instantly became a hit.  I have a bit of a love hate relationship with it, as my mother-in-law requests it every year for her birthday on July 6th.  It’s usually a fairly busy time, and this cake requires a little prep time and some not always on hand ingredients.  She is worth it, of course, but now my daughter also asks for this on her birthday – in October?  I love it, but shouldn’t we have chocolate in October!?  Regardless, it’s a labor of love, and I will happily make it for anyone who asks.

I had two problems with the original recipe, and I think I have fixed them both with this updated version.  First, the cake was too thin – probably the magazine’s attempt at keeping portion size in check.  However, when I’m making a birthday cake for someone I love, I’m not focussed on portion size or calories.  So I increased the size of this and it now works great for our usual crowd of 15.  The second fix, addresses the density.  I am all for a dense, rich cake, but this was a bit too dense.  I increased the amount of baking soda to balance the acidity from all the lemonade concentrate, and also added two tablespoons of sour cream to the batter.  These worked – the cake is still perfectly moist, but now has a bit of fluff to the consistency.  DELISH!

Ultimate Lemonade Layer Cake

Print Recipe
A richly balanced cake bursting with lemonade flavor and a decadent cream cheese frosting.
Course Dessert
Cuisine American
Keyword lemon cake, lemonade cake, summer cake

Ingredients

Lemonade Layer Cake Ingredients

  • 2 cups sugar
  • 9 Tbsp Butter
  • 1.5 Tbsp grated lemon rind
  • 4 Tbsp defrosted lemonade concentrate
  • 3 tsp vanilla
  • 3 eggs
  • 3 egg whites
  • 2 Tbsp sour cream
  • 3 cups flour
  • 1.5 tsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2.5 cups buttermilk lowfat

Lemon Cream Cheese Frosting Ingredients

  • 4 Tbsp butter at room temp
  • 4 tsp grated lemon rind
  • 4 tsp defrosted lemonade concentrate
  • 1 tsp vanilla
  • 2 8 oz packages of cream cheese at room temp
  • 7 cups powdered sugar

Instructions

Lemonade Layer Cake

  • Preheat oven to 350 degrees. Grease and line two 8 inch round cake pans with parchment paper, set aside until ready to bake.
  • In a stand mixer using the whisk attachment, or a hand mixer, combine the butter and sugar, whipping until fluffy. Add the lemon rind, concentrate, vanilla and then one by one, the eggs and egg whites, all while running the mixer at a low speed. When fully combined, add the sour cream.
  • In a separate bowl, whisk the flours with the baking powder, baking soda, and salt. Finish the batter by slowly adding the dry ingredients in small quantities, and then the buttermilk, starting and finishing with the dry ingredients. Don't over mix - this is not a cake that needs two minutes at a high speed as it will become dense. Fill the pans and bake on center rack for 22-25 minutes until golden brown on top and cooked through.
  • Remove the cakes from the pans and cool fully on wire racks.

Lemon Cream Cheese Frosting

  • In a stand mixer, combine the butter, lemon rind, lemonade concentrate, vanilla, and then the cream cheese blocks. It's important all ingredients are at room temperature to ensure smooth consistency. Slowly add the 7 cups of powdered sugar until fully mixed in.
  • When the cakes are cooled, frost as you like. I prefer a naked cake with exposed sides, but this recipe makes enough to fully frost the entire cake. I like to top it with a slice of lemon. I prefer this cake chilled, so if possible, chill for a couple of hours before eating. It will keep for days!

Notes

This cake comes from Cooking Light Magazine - I first made it in 2002, and it has been a massively repeated recipe ever since.  I updated the recipe by increasing the quantity, as the original was very thin.  I have always loved the cake, but found it too dense, and added more baking soda, and sour cream to the base recipe, which helped balance the acidity and lift the batter.  The original called for fat free buttermilk, and I prefer low-fat, and use full fat cream cheese instead of their recommended light cream cheese.  It is unbelievably good as a leftover for breakfast...

Happy Birthday Juju!  Thanks for keeping this recipe top of mind for all these years!

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Sweet

3 Ingredient Vacation Blondie Ice Cream Sando’s

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Blondie’s, vanilla ice cream, and mini chocolate chips sandwiched to make the perfect vacation treat!

Sometimes less is more.  Vacation is one of those times where simplicity rules and these are pretty much as easy as it gets.  They feel homemade, but involve only three ingredients and taste as good as they look.  

3 Ingredient Vaca Blondie Ice Cream Sandwiches

Print Recipe
Thin blondies sandwiching ice cream and chocolate chips
Course Dessert
Cuisine American

Ingredients

  • 1 36 oz Tub of Toll House Cookie Dough
  • 1 Container of Breyer's Vanilla Ice Cream
  • 1 12 oz package Toll House Mini Chocolate Chips

Instructions

  • Preheat the oven to 350 degrees.
  • Line a large baking sheet pan with foil or parchment paper, and press the cookie dough into as even a layer as possible, reaching all corners of the pan. You are aiming for a thin, slightly undercooked blondie layer.
  • Bake the blondie's on the center rack of the oven for 16-20 minutes, taking the pan out to bang on the counter after 12 minutes, and then again at the end. This will ensure the blondie layer is compacted to withstand cutting into squares with the ice cream.
  • Cool the blondies completely, and remove onto a cutting board. Cut the sheet into two halves.
  • Prepare a platter or cutting board, and lay the blondie's face down (so the pretty side will be facing OUT with the ice cream sandwich), and spread the ice cream in a layer all over fully to the edges. Then top with the other layer of blondies, again making sure to have the correct side facing out.
  • Place the platter into the freezer to solidify for at least four hours, but ideally overnight.
  • When completely frozen, cut into squares, and dip the edges of the ice cream sandwiches into the mini chocolate chips, pressing to adhere. Freeze again until ready to enjoy!

Notes

You can clearly use homemade cookie dough for this, but I love the idea of taking three simple store-bought ingredients and making something a bit homemade.  These will NOT disappoint!
Note about the ice cream - if you use Breyer's, it will be soft enough to spread, but other brands may need time to soften on the counter before spreading onto the blondies.
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Dinner, Lunch

Antipasta Salad

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All the best ingredients from your favorite Antipasto platter join in for the ultimate make-ahead summer pasta salad.

This recipe is incredibly forgiving, in that you can pick and choose your favorite parts of a traditional antipasto platter, and toss them together with this easy vinaigrette.  You can’t go wrong – and it gets better the next day, so it’s perfect for summer entertaining wherever your days take you!

Antipasta Salad

Print Recipe
Antipasto ingredients and flavors make an amazing pasta salad that serves as a full meal.
Course dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, Italian

Ingredients

  • 1 lb short cut pasta
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 Tbsp lemon juice
  • pinch red pepper flakes
  • salt and papper to taste
  • 1 Tbsp prepared pesto
  • 1 pint grape or small cherry tomatoes
  • 1 lb small balls of fresh mozzerella called Bocconcini or Ciglione
  • 1/2 cup chopped fresh basil
  • 6 oz. thinly sliced pepperoni
  • 6 oz thinly sliced salami
  • 1/4 cup roasted pine nuts
  • 1 14 oz jar marinated artichoke hearts, drained
  • 4 oz baby arugula

Instructions

  • Cook the pasta until al dente.
  • For the vinaigrette, using a small jar with a lid, combine the olive oil, vinegar, shallot, pesto, lemon juice, salt, pepper, pepper flakes, and shake well. Set aside.
  • When the pasta is done, toss with most of the vinaigrette to allow the flavors to absorb, and set aside to cool. You don't want hot pasta when tossing other ingredients together.
  • When the pasta has cooled, toss all the other ingredients together, and finish with the remaining vinaigrette as needed, and finish with extra salt and freshly ground black pepper.

Notes

This salad is extra delicious made ahead, even the day before.  It is filling enough to stand alone as a light meal, but works great with anything off the grill too.  
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Dinner, Lunch

Sicilian Grilled Swordfish with Arugula and Lemon

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Simply grilled swordfish with a lemon vinaigrette and wilted arugula salad – easy, fast, and healthy – the perfect summer dinner.

This classic Barefoot Contessa recipe is one I make often, and it never disappoints.  It represents the ultimate simplicity of Italian cooking, using only the freshest ingredients with minimal prep and cook time, resulting in a delicious and healthy feast in minutes.  This is truly one of the easiest recipes there is – which makes it perfect for this time of year.  

Since this takes only minutes to cook, you need to be prepared with the vinaigrette before you grill.  Make sure to bring a shallow plate or platter to rest the fish in, which will hold the vinaigrette on the edges – and a fork to prick holes in the fish when done cooking.  

Sicilian Grilled Swordfish with Arugula and Lemon

Print Recipe
Simply grilled swordfish with lemon vinaigrette and tossed arugula salad
Course dinner, Lunch, Main Course
Cuisine Italian
Servings 4

Ingredients

  • 2 Tbsp fresh squeezed lemon juice
  • 1/4 cup Olive Oil
  • 2 tsp chopped fresh oregano or 1 tsp dried
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 2 lbs fresh swordfish steaks, sliced 1/2 thick
  • 4 oz baby arugula

Instructions

  • This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
  • Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
  • Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
  • Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
  • When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.

Notes

If you can only get your swordfish in thicker cuts, it's fine to cut them in half to make thinner steaks.  This is often what I have to do - just be careful to cut through very evenly - you ideally want 1/2 thickness all around.  This is a Barefoot Contessa stand by for me.  One of my favorites!  
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Dinner, Lunch

Grilled Chicken Burgers with Bacon, Pepper-Jack and Honey Mustard Sauce

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Grilled Chicken Burgers with melty cheese and bacon, slathered in honey mustard sauce!

Celebrating Father’s Day with a Wales family classic – the grilled chicken burger, topped with melty cheese, bacon, and honey mustard sauce.  This is a crowd pleaser that makes everyone happy and offers a nice alternative to traditional beef burgers.  A shout out to Patti B, who apparently was the genius behind discovering this recipe!

The simplicity of this recipe (which isn’t really much of a recipe, but a list of assembled ingredients) is what makes it so great for a gathering to feed a crowd.  Marinade from a bottle, which isn’t always my favorite way to do things, but sometimes life just gets busy and shortcuts like this are invaluable.  

This is something I remember eating at my in-law’s house when we were first dating in college – I know I’m not alone in having this food memory there, which makes it a great dinner to serve for Father’s Day.  Food definitely plays a huge role in making memories, and this is nostalgic and easy.  Happy Father’s Day to this guy – who definitely loves this one!

Grilled Chicken Burgers with Bacon, Pepper Jack and Honey Mustard Sauce

Print Recipe
Grilled Chicken Burgers with melty Pepper Jack Cheese, Bacon and Honey Mustard Sauce
Course dinner, Lunch, Main Course, sandwich
Cuisine American
Servings 6

Ingredients

  • 6 small chicken breast halves, or cutlets
  • 1/2 bottle of Ken's Italian Salad Dressing
  • 2 Tbsp Worstershire Sauce
  • salt and pepper to season
  • 6 thick slices PepperJack Cheese
  • 12 cooked slices of bacon
  • 6 seeded Hamburger buns

Honey Mustard Sauce

  • 6 Tbsp Honey Cup Honey Mustard
  • 2 Tbsp Helman's Mayonnaise
  • salt and pepper

Instructions

  • To marinate the chicken, combine the Italian Salad dressing and worcestershire sauce, a little salt and pepper in a glass or ceramic bowl or dish, add the chicken and rest for at least 30 minutes, but up to 8 hours.
  • When read to cook, heat either a gas or charcoal grill to medium high heat, or a stovetop grill pan to the same level. Cook the chicken about 6 minutes per side, until fully cooked. In the last minutes of cooking on the second side, place two broken up strips of bacon on each chicken breast, top with cheese, and close the lid on the grill to melt the cheese.
  • Assemble the chicken burgers using toppings as you like. I used sliced avacado, gem lettuce and the honey mustard sauce.
  • To make the Honey Mustard Sauce, stir the Honey Cup Mustard and mayo together, and season to your liking with salt and pepper.

Notes

These sandwiches can get very thick with the bacon and toppings, so I recommend slicing chicken breasts in half cross wise to make thinner cutlets as needed.  
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Beverages

Dark Rum Southsides

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Refreshing and light, with fresh squeezed lime juice and Mount Gay – the perfect summer cocktail!

This is a delicious cocktail for summer gatherings on the boat, the beach, or your backyard.  Tastes like the islands, but much less sweet than rum punch.  The perfect combination of fresh mint and lime juice balances out the bite of the dark rum that gives this drink a golden hue.  Easy to make ahead with simple ingredients.  Once again, thank you Barefoot Contessa!

Dark Rum Southsides

Print Recipe
Refreshing and light with fresh lime juice, this one is the perfect summer cocktail.
Course Drinks
Cuisine American
Keyword southside, cocktail, dark rum, rum drink
Servings 4 cocktails

Ingredients

  • 10-12 large mint leaves
  • 1/2 lime, sliced
  • 1/2 cup fresh squeezed lime juice 4 limes usually
  • 1/2 cup simple syrup recipe below for this
  • 1 cup ice
  • 1 cup Mount Gay Rum, or similar dark rum
  • 1/8 tsp kosher salt
  • 1 can club soda

Instructions

  • To make the cocktails, place the mint leaves and lime slices in a large mason jar, and muddle using the handle of a wooden spoon. Pour the fresh lime juice into the mixture, and let it rest while you make the simple syrup.
  • To make the simple syrup, boil 1/2 cup water with 1/2 cup sugar until no sugar is visible - cool until ready for use.
  • To make the drinks, pour 1/2 cup of the simple syrup (the recipe makes just over that amount, and you won't need it all), the rum, ice and salt into the mason jar, tighten with a lid and shake until well combined. Fill four cocktail glasses (or stemless wine glasses) with ice and pour the mixture evenly between them. Top each drink with club soda as desired, and garnish with a lime slice and mint leaf.

Notes

This is a Barefoot Contessa recipe, using a less concentrated simple syrup. 
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Sweet

Homemade Coconut Milk Fudge Pops

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Creamy coconut milk and chocolate create the most decadent of childhood treats – homemade fudge pops!

Once again, a recipe from Tieghan Girard at Half Baked Harvest – this one is the bomb.  Chocolate heaven, a healthier version of the ultimate childhood summer treat, the fudge pop!  This one is made with real ingredients, a vegan friendly treat that is worthy of a spot at any celebration this summer.  You must try this.  

Full fat coconut milk (from a can) is the real trick to the creamy consistency of these easy fudge pops.   I used paper Dixie cups to make them – the shape is super fun and the perfect serving size.  

Homemade Coconut Milk Fudge Pops

Print Recipe
Creamy Coconut Milk Fudgsicle's with a Chocolate Shell
Course Dessert
Cuisine American
Keyword chocolate, fudgsicle, homemade, fudge pop

Equipment

  • popsicle molds, or paper cups and popsicle sticks

Ingredients

  • 3 cups full fat canned coconut milk whisked until smooth
  • 1/4 cup maple syrup
  • 2 Tbsp cocoa powder
  • 1 Tbsp cornstarch
  • 6 oz. chopped semi sweet chocolate
  • 2 tsp vanilla

For the Chocolate Shell & Drizzle

  • 6 oz chopped milk chocolate
  • 2 Tbsp coconut oil Divided - 1 Tbsp for each chocolate
  • 6 oz chopped semi sweet chocolate
  • malden sea salt for sprinkling optional, but delicious

Instructions

  • Prepare whatever you are using for popsicle molds and set aside for pouring.
  • In a medium saucepan, whisk the cocounut milk with the syrup, cocoa powder, cornstarch, and salt. Bring to a boil over medium heat, and add the chocolate, stirring to combine. Simmer for8-10 minutes, watching for the mixture to thicken slightly. When done, remove from the heat, and stir in the vanilla. Cool for a few minutes.
  • Pour the chocolate into the molds, and freeze for at least 5 hours, preferably overnight.

For the Chocolate Shell and Drizzle

  • Remove the pops from the freezer, and line a baking sheet with parchment paper - make sure you can fit whatever tray you are using, back into the freezer for a short period of time.
  • I like to do both a milk and semi sweet chocolate shell coating, making a fun pattern with the two. Place the milk chocolate with 1 Tbsp of coconut oil in a glass bowl and microwave at 30 second intervals, stirring until almost completely melted - usually a total of 1 1/2 to 2 minutes. Don't over cook! Repeat the process with the darker chocolate, and 1 Tbsp of coconut oil.
  • Remove the popsicles from their molds (you can do this by running under hot tap water for a few seconds) and drizzle with the two chocolates, creating a fun pattern.
  • Place the dipped and drizzled pops onto the parchment lined tray, and keep in the freezer until set. You can store them in a ziplock bag after fully frozen. The chocolate shell will set quickly. Keeps for several days.

Notes

This recipe is from Half Baked Harvest with two slight changes - her version is called Creamy Vegan Chocolate Fudge Pops and they are delicious - pretty much the same thing.  Thanks Tieghan!  
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Dinner, Lunch

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

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Samin Nosrat’s genius simple chicken thighs are SO GOOD you will want a conveyor belt to run it into your mouth.

It’s kind of a one ingredient dish – Conveyor Belt Chicken.  In Samin Nosrat’s cooking bible (it’s not just a cookbook) Salt Fat Acid Heat, she refers to this “recipe” in a page of text that reads like a book – it’s because there really isn’t an ingredient list, or much for instruction.  It’s the kind of recipe that teaches you how to cook – simply.  Hot cast iron conducts heat so well for a crispy skin sear that rivals chicken from a fancy restaurant – made in minutes.  I LOVE this chicken.  My family loves it.  Anyway, it’s a good one – make it!

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

Print Recipe
Crispy Skin Chicken Thighs served with Ciabatta croutons, simple and delicious.
Course dinner, Main Course
Cuisine American
Keyword chicken thighs, ciabatta croutons
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Cast Iron Skillet

Ingredients

  • 3 - 4 lbs deboned chicken thighs with skin ON
  • 2 tbsp olive oil
  • kosher salt and black pepper
  • fresh thyme and red pepper flakes
  • lemon wedges for serving with the chicken
  • 1/2 loaf ciabatta bread torn into croutons about 4 cups of torn bread

Instructions

  • You likely will need to debone the chicken thighs, which isn't horrible, but it's a bit of a task. Make sure to check for any small cartilage pieces when finished. If you can buy the thighs deboned from your butcher even better!
  • At least 30 minutes before cooking, HEAVILY coat both sides of the chicken thighs with kosher salt and black pepper. I also use thyme and red pepper flakes, but the salt and pepper are great alone too. Set the chicken aside until ready to cook (if more than 30 minutes ahead, place in fridge and remove 30 minutes before cooking). If you have longer, you can salt it up to 8 hour ahead - it just penetrates deeper.
  • When ready to cook, heat a heavy cast iron skillet over medium high flame and prepare a smaller skillet to weigh down the chicken during cooking. You can use a second skillet, a foil wrapped brick, a lid with weights - anything to put decent pressure on the chicken to help render the fat during cooking.
  • If your chicken thighs have a lot of skin, you won't need oil. However, if skin is minimal (not overhanging the actual chicken thigh itself), heat 2 tablespoons of olive oil in the hot skillet. Place the chicken in the skillet, skin side down, being careful to not overcrowd the pan. Depending on the size of the thighs, this would be 2 or 3 at a time. Place your smaller second skillet on top of the chicken, to weigh it down, and let cook for aboue 5-7 minutes, depending on size. You want the skin brown and crispy, and the thighs cooked almost all the way through before flipping. When ready, flip and cook just 2 minutes more . Remove to a plate and prepare the next round until all the chicken is cooked.
  • When through cooking the chicken, leave all the drippings in the pan, and toss in the ciabatta croutons, stirring to coat evenly in the fat. Sprinkle with kosher salt and cook until golden brown and crispy all over. Serve with the chicken thighs, sprinkled with more salt and fresh thyme leaves - a squeeze of lemon juice can brighten things up.

Notes

This recipe is minimalist cooking at its finest - use only the best ingredients, and don't be afraid to use high heat.  The pan might splatter, but your weight pan or lid will help keep this in check.  
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Appetizers/Snacks, Sweet

Easy Homemade Salted Caramel Popcorn

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Simple ingredients working together to make this perfect salty sweet popcorn.  You can make it ahead, and it’s dangerously delicious…

Salted Caramel Popcorn – the quintessential ball park treat that makes a most indulgent ice cream topping and all around spectacular snack!  This recipe is rich with equal parts butter and brown sugar to perfectly balance the salty sweet situation that makes this popcorn so dangerously addicting.  Makes an excellent gift to include with the homemade hot fudge sauce from yesterday’s post.  

The hot caramel takes only minutes on the stove top, and uses simple ingredients you will have on hand – an all natural simple treat.  

Salted Caramel Popcorn

Print Recipe
Ultimately delicious and rich combination of salty and sweet - the perfectly balanced treat that is super easy to make.
Course Dessert, Snack
Cuisine American
Keyword caramel, popcorn, caramel popcorn, homemade, easy, make ahead, cracker jacks

Ingredients

  • 1/2 cup popcorn kernals
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1/2 tsp kosher salt
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • malden sea salt flakes for topping

Instructions

  • Preheat oven to 250 degrees.
  • Pop the popcorn - yielding about 8-10 cups total. I used an air popper but you can easily do this on the stove top using a dutch oven with a tablespoon of canola oil - just make sure to shake the pan often and keep the heat at medium. Set the popped corn into a very large mixing bowl while you make the caramel.
  • In a medium saucepan, melt the butter completely, then add the brown sugar and salt, bring to a low boil for 4-5 minutes. The mixture will look thick and lumpy but don't worry.
  • Off the heat, stir in the vanilla and baking soda. Pour over the popcorn and work quickly to coat all the kernals with the thick hot caramel - be careful as it can burn you easily. Use a rubber spatula to combine everything.
  • Line a 1/2 sheet baking pan with parchment paper and qickly pour the popcorn onto the baking sheet to spread into an even layer. Sprinkle with flaked sea salt and bake at 250 for 30-45 minutes, stirring every 15 minutes to ensure even cooking. Let cool completely before storing in an airtight container. Keeps for days, but best fresh off the pan.

Notes

This popcorn is great to give as a gift with the hot fudge sauce - the combination with vanilla or coffee ice cream is to die for.  
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Sweet

Ultimate Homemade Hot Fudge Sauce

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Four ingredients to heaven on a spoon – the world’s best hot fudge sauce, easy to make and keeps forever!

This recipe is a long standing Wales family tradition – made for the holidays, and I’m bringing it back for summer, and the rest of the year!  This is the ultimate hot fudge sauce you can make ahead, and keep for weeks in the fridge.  Easy and honestly, to die for delicious.  Make this – today.  You will thank me.

I have tripled the original recipe here, mostly because it goes fast in this house, but also for gifts.  After an incredibly challenging year for everyone, I’m planning to give some of this to my kids teachers as a small token of appreciation.  You can buy mason jars in flats everywhere these days, so grab some, fill them up, and share some chocolate love!  

Ultimate Homemade Hot Fudge Sauce

Print Recipe
Ultimate hot fudge sauce - homemade heaven on a spoon with just four ingredients.
Course Dessert
Cuisine American
Keyword hot fudge sauce, chocolate sauce, ice cream sundae

Ingredients

  • 1 cup butter
  • 6 oz bittersweet baking chocolate
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups heavy cream

Instructions

  • In a medium saucepan over medium heat, melt the butter and chocolate together stirring until smooth. Add the sugar, stirring until completely dissolved into the mixture. Remove from the heat, and whisk the heavy cream into the chocolate until fully blended - it will be silky smooth and amazingly declious! This keeps in the fridge forever, so make extra.

Notes

I have tripled the original recipe for this post - it's the amount I always make, as the sauce makes a great gift.  This year, some very deserving teachers may find this on their desk.  Pour into mason jars with lids and refrigerate until ready to use.  Feel free to cut back on the amount if you are keeping it all to yourself.
This is a Wales Family special tradition that is made every year for the holidays.  I make it all year round, and often, as you kind of always need hot fudge sauce on hand.    
 
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