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Hot Fudge Sauce

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Hot Fudge Sauce1

The dark cocoa flavor of this hot fudge is the perfect topping to any dessert. Never use store-bought sauce again!

This hot fudge is a preview to my next recipe. You will need hot fudge sauce for what is coming this weekend on Easybaked! Whenever I have a dessert that needs a spoonful of hot fudge on top, this is my go-to recipe. It has hardly any ingredients, and it is easy to make, store, and reheat.

Here’s how to make it: (printable recipe)

INGREDIENTS: makes about 2 cups of sauce.

  • 1 cup of semi-sweet chocolate chips (use dark chocolate chips for less sweet sauce,  and milk chocolate chips for more)
  • 2 Tablespoons of butter
  • 1 can (14 oz.) of sweetened condensed milk
  • 2 Tablespoons of water
  • 1 teaspoon of vanilla


  • In a small saucepan, melt chips, butter, condensed milk and water together. Stir until completely smooth.
  • Add vanilla and mix well.
  • Serve warm, or place in an airtight container (or one of these cute jars) -in the fridge for 2-3 days, reheating as needed.
  • ENJOY!!!

Hot Fudge Sauce 2My thoughts: This is my stand-by recipe for hot fudge. I got it from my friend Monica about 20 years ago, and it has stood the test of time – and topped a lot of yummy things over the years!  Stay tuned for a deliciously fun treat to serve with this— coming this weekend!  ~r

Things that need hot fudge on top: (click on a photo to see the recipe)

Fried Ice creamCreamy classic cheesecakeIce cream pie!!!!YUM!!!!!!


Cinnamon Cheesecake Sundaes

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Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!


  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂


  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12


My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

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