Dark Chocolate Peppermint Hot Fudge Sauce

IMG_0038Ok you guys, which camp are you in? The leave-the-dishes-in-the-sink-until-tomorrow-morning crowd or must-get-the-dishes-finished-before-I-go-to-bed-no-matter-what group? I think I’m a combination of them both. I love waking up to a clean kitchen, but there comes a point where I’m just too exhausted to care—>which is basically 24/7. Most of the time I’ll load and start the dishwasher and let the bigger pots and pans “soak” overnight and quickly wash them in the morning before I make a sack lunch for my daughter. Sometimes I’ll really plan ahead and purposely make dinners with 1 pan or the crockpot! I enjoy dishes when there are very few NEVER. Quesadillas and tortilla pizzas are my go-to fast 15 minute dinners and my family LOVES them. Plus the skillet is practically clean from the quesadillas after cooking and I line my baking sheets with parchment paper before making the pizzas. #lazymom #ihatedishes

Oh, and speaking of dishes {??}  babies have the cushiest lives. They eat and sleep ALL DAY. Sometimes, my baby fights sleep and I just want to yell “don’t you know how lucky you are??”

That had nothing to do with anything.


I made you something awfully tasty. It probably belongs in a December blog post, but we’re almost there so why not? Chocolate and peppermint is one of my favorite ingredient mashups. Especially when hot fudge is somehow involved too. Pretty sure hot fudge could bring world peace. #hotfudgeforpresident

This Dark Chocolate Peppermint Hot Fudge is a really simple thing to make and it doubles as a homemade gift for friends, family or even teachers. And, it’s a lot simpler than you think…..takes less than 10 minutes!

Here’s how you make it:IMG_0091First things first: make sure you clean and sanitize your jars/containers for the hot fudge before you fill them, since we will be giving these away. We want this stuff to keep for a while! I used my KitchenAid dishwasher for this.IMG_0094The cool thing about my dishwasher is it actually has a Sanitizing function built right in! Convenience at it’s finest! So that’s what I did to wash this load of dishes. I use the sanitize function on every dish load that has baby bottles too….which is nearly every one! That way I know everything is extra clean for my little one. IMG_0001Once those jars are clean and dry, we can actually make the sauce. Start by pouring some evaporated milk into a small sauce pot with some corn syrup, granulated sugar and brown sugar. Stir it up and start cooking it on the stove. IMG_0005While that’s heating up, you can chop up some bittersweet chocolate. Mmm…..IMG_0006Once this mixture comes to a boil, you can reduce the heat and let it simmer for about 3 minutes. Make sure you keep stirring! You don’t want this to burn!IMG_0012After the 3 minutes is up, remove from heat, pour in the chocolate, a little butter and the peppermint and vanilla extracts.IMG_0016Whisk it all together until the sauce is smooth. If you want to make sure your sauce is smooth, feel free to strain it or throw it into a blender for a few seconds. It’s not *that* necessary, but it will make sure you get a velvety warm sauce.IMG_0020Pour it into your jars and give it away!IMG_0029After a few hours once it cools, the sauce will thicken up quite a bit. But, just heat it gently in the microwave and it’ll be liquid again in no time. IMG_0049I added a few pieces of crushed candy cane to mine right before drizzling this over some vanilla ice cream…..my favorite holiday dessert! Warm chocolate peppermint sauce on cold ice cream with tiny crunchy pieces of candy cane…..so dreamy!! You MUST try it.

Here’s the printable recipe. Enjoy!!


Dark Chocolate Peppermint Hot Fudge Sauce

Yield: 2 2/3 cup

Prep Time:

Cook Time:

Total Time:


  • 1 12-oz. can evaporated milk
  • 2 tablespoons corn syrup
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • pinch salt
  • 8 oz. bittersweet dark chocolate, chopped
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 teaspoon peppermint extract


  1. In a small saucepan, stir evaporated milk together with corn syrup, brown sugar, granulated sugar and pinch of salt. Set over medium high heat and bring to boil. Reduce to simmer and cook 3 minutes. Remove from heat and stir in chocolate, butter, vanilla and peppermint. Whisk until smooth. To ensure sauce is smooth, strain or blend. Pour into jars and store in refrigerator until ready to serve.
  2. *Delicious warmed over vanilla ice cream with crushed candy cane pieces.

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  1. Oh man, I could happiiy just eat this stuff with a spoon!

  2. Could this be made with Splenda or Truvia? Looks awsome!

    • I’ve never made this with splenda or truvia so I have no idea how it would taste or if it would work. Give it a whirl and let me know!

  3. Okay, first, I have to say that I love the choc/peppermint combo so much that I keep a bag of York Peppermint Patties in my freezer for emergencies 🙂 This is such a cute gift idea. Just love it! And, I’m totally fine with leaving a few dishes till morning…

  4. What kind of canning jars did you use? I’ve been looking for some cute ones for my spiced candied nut mixture…and now maybe some chocolate sauce to boot.

  5. I am still learning in the kitchen, so I better ask – do these need to be in the fridge?



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