This decadently thick sauce is perfect if you’re nostalgic for the incredibly thick hot fudge sauce served in old-fashioned ice cream parlors, many of which are disappearing. I was inspired to use airy marshmallows (which hopefully won’t be disappearing anytime soon) as a foundation by the sauce served at Edy’s, a well-loved ice cream fountain in Berkeley, California, that (sadly) no longer exists.Warning: This sauce is very, very thick!

　　

Ingredients

makes 2 cups (500 ml)

　　2/3 cup (160 ml) milk (whole or low-fat)

　　2 tablespoons (30 g) salted butter

　　30 large marshmallows (185 g)

　　8 ounces (230 g) bittersweet or semisweet chocolate, finely chopped

　　1/4 teaspoon vanilla extract

　　

Step 1

Warm the milk and butter in a medium saucepan. Add the marshmallows and cook over low heat, stirring constantly, until they’ve melted. Remove from the heat and add the chocolate pieces. Let stand for 30 seconds, then stir until smooth. Add the vanilla. Serve warm.

　　

Storage

Step 2

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce becomes too thick, stir in a few spoonfuls of milk.

　　The Perfect Scoop