This Marshmallow Hot Fudge Sauce topping is one of my favorite indulgent treats to serve with Ice Cream. This rich creamy hot fudge sauce is made even better with soft fluffy marshmallows.
If you love this ice cream topping, be sure to check out all my dessert recipes, and other great dessert toppings like Coconut Cardamom Caramel, Mocha Caramel, Roasted Raspberry Sauce, and Salted Caramel.
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Serving suggestion
I like to serve this Chocolate Marshmallow Sauce over Vanilla Bean Ice Cream for a rich indulgent treat that’s so worth it!
But it’s also great over so many other flavors of ice cream!
Want to make homemade ice cream?
I think homemade ice cream is a great way to go. If you’re looking to make some of your own, try my York Peppermint Patty Ice Cream, Peanut Butter Fudge Ripple Ice Cream, or Coffee Ice Cream. They all go great with this hot fudge sauce!
How to make Marshmallow Chocolate Topping
This ice cream topping is really very easy to make. Melt some chocolate and mix it with butter, cream, sugar, corn syrup, marshmallows, and vanilla extract. And, man, is it good! Rich and creamy over your bowl of ice cream!
Place the chopped chocolate and the butter in a double boiler, and melt it. You can also fashion a double boiler by using a heat-proof glass or metal bowl over a pan of simmering water. Do not let the bottom of the bowl touch the boiling water.
In a separate pan, heat the cream, sugar, and corn syrup. Then add the cream mixture to the melted chocolate, and cook for 10 minutes.
Remove the melted chocolate mixture from the heat and stir in the marshmallows or marshmallow creme and the vanilla extract.
Notes on this Hot Fudge Sauce
I love hot fudge sauce. It’s so rich and creamy. So chocolaty and delicious. I mean, there’s a reason it’s the classic to top ice cream.
And, I’ve made this hot fudge sauce a little extra special by adding soft fluffy marshmallows to it.
Hot fudge is actually really easy to make at home. Just a little stirring, melting, and in about 15 minutes you have a delicious way to top any ice cream.
Do I have to use corn syrup?
My recipe calls for light corn syrup. Keep in mind that corn syrup isn’t the high fructose corn syrup that everyone dislikes.
The corn syrup in this recipe keeps the sauce soft and lovely, and I think it’s important to use the corn syrup. Corn syrup inhibits the formation of sugar crystals and provides a smooth texture and thick sticky consistency.
That being said, maybe you can’t get corn syrup in your country, or maybe you don’t want to buy a whole bottle just for this recipe. There are some things that will work instead of corn syrup, but please remember, it won’t be the same, and corn syrup is just better here.
Instead of corn syrup you can use equal amounts of light molasses, agave nectar, brown rice syrup, cane syrup, or golden syrup.
Can I use marshmallow fluff?
I’ve gotten this question several times, so I decided to go back and do some recipe testing. And, yes, you can use marshmallow fluff with great results!
Use 1 cup mini marshmallows or
1/2 cup marshmallow creme / fluff or
or 8 regular marshmallows
Can I reheat this chocolate marshmallow sauce?
Yes. I like to do mine on the stove top or the microwave.
If you reheat it in the microwave, always do so in small increments, like 10 seconds, and stir after each time, until it reaches desired consistency
If you reheat on the stove, stir constantly as it reheats.
Make ahead tips:
- Hot Fudge Marshmallow Sauce can be made a few days ahead
- Store sauce, covered, in the fridge for up to 2-3 weeks
- Scoop the ice cream into bowls, and freeze the ice cream in the bowls until you’re ready to serve. That way it’s all ready to go.
Use your Marshmallow Hot Fudge Sauce on
- Ice cream (of course),
- Cake
- Brownies
- Banana splits
- Try it on Greek yogurt for a healthier twist
- On Pancakes or waffles for a breakfast treat
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Marshmallow Hot Fudge Sauce Recipe
Marshmallow Hot Fudge Sauce
Ingredients
- 4 ounces bittersweet chocolate chopped into smaller pieces
- 2 ounces unsweetened chocolate chopped into smaller pieces
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
- 1/3 cup light corn syrup
- 1 cup mini marshmallows or 1/2 cup marshmallow fluff or 8 regular marshmallows
- 1 teaspoon pure vanilla extract
Instructions
- Melt the chopped bittersweet chocolate with the butter in a double boiler, or a large metal bowl set over a pot of simmering water.
- Meanwhile, warm the cream in a medium saucepan over low heat. Add the sugar and corn syrup to the cream, and stir until the sugar dissolves completely. Add the warm sweetened cream to the melted chocolate, and continue to heat gently over simmering water for 10 minutes, stirring constantly.
- Remove from heat, add the marshmallows and the vanilla, and stir until the marshmallows melt completely.
- Serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Chrissi, The marshmallows have powder coating on them that the fluff doesn’t have. After doing the math, looks like you’ll want 1/2 cup of marshmallow cream. 1 cup mini = 8 big marshmallows, one tablespoon marshmallow fluff equals 1 marshmallow, 8 tablespoons of fluff = 1/2 cup. I’d love to hear how it goes, as I’ve not tried it before. It should work with marshmallow cream. Basically mini mallows, big ones, and the fluff are all the same basic stuff.
I was thinking of gifting these; how long will it last after putting in jars? Thank you
Susan, it’ll mostly depend on how fresh your cream is. Check the expiration date on the top of the cream container. But it should be a week or two at the least. Be sure to keep it refrigerated. I love the idea too! Pretty jars with ribbon = nice gift! Happy holidays!
Time consuming but very good.
Could this be preserved in a jar, maybe water bathed to seal? I’d like to make it up to give for Christmas.
Donna, as I am not an expert on canning, I cannot say with certainty. Methods for optimal canning safety should be researched and should be based on good judgment and what you are personally comfortable with. I would refer you to some experts like https://extension.psu.edu/lets-preserve-basics-of-home-canning , https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 , or https://www.ballmasonjars.com/ . I hope that helps.
I already have a go-to hot fudge recipe but this one has been in my bookmarks for awhile, so I made it tonight. We had it on Blue Bell Vanilla Bean ice cream and loved it! The marshmallows give it a soft quality that is quite addictive. I didn’t have enough corn syrup, so I had a mix of corn syrup and honey. I only had 2% milk instead of cream, and I only had semi-sweet chocolate – so I had a few substitutions. But it turned out just fine because it is a great basic recipe. Next time I’ll try it following the recipe exactly!
Thank you for using and defending corn syrup, which I feel has been given a bad rap over the years. I’ve always used it for the consistency it lends and totally agree with your reasons for using it.