Recipe: Hot Fudge Sundae

The sun is blazing, temperatures are approaching the triple digits and all you want to do is cool off. What better way to escape the scorcher than with the sweet creamy goodness of ice cream topped with savory hot fudge? We’re here to tell you there is none and on National Hot Fudge Sundae Day, you have no excuse not to.

While you’re indulging in your sweet treat, give thanks to local governments of the past who made the sundae possible.  Yes, that’s right, back in the day a handful of state governments outlawed the consumption of ice cream sodas on Sundays after they became the hottest new craze. Citizens were left with only one option: make do. So they did and the ice cream sundae (hold the soda, please) was invented!  Happy Hot Fudge Sundae Day, everyone! Enjoy a scoop (or three) today of this original recipe from

Hot Fudge Sundae

Yield: 2 cups, 16 servings (2 tbsp. per serving)


  • 3/4 cup sugar
  • 6 tbsp. baking cocoa
  • 1 can (5 oz.) evaporated milk
  • 1/3 cup butter, cubed
  • 3/4 cup miniature marshmallows
  • 1 tsp. vanilla extract
  • Vanilla ice cream
  • Nuts and maraschino cherries, optional


  • In a large saucepan, combine sugar and cocoa
  • Stir in milk
  • Add butter
  • Bring to a boil over medium heat
  • Cook and stir until sugar is dissolved
  • Add marshmallows, cook until melted
  • Remove from heat and stir in vanilla
  • Serve with ice cream, top with nuts and cherries if desired