Making Hot Fudge Sauce (aka "Bee's Eyes") at Mom's House on Christmas Eve

Hot Fudge Sauce recipe in the Joy of Cooking 1964 Edition

When we were children, my parents would make this delicacy. They called it “bee’s eyes,” due to the dark bubbly surface of the chocolate sauce. It is very tasty, and did, in fact, “enrapture children” with its magical hardening over ice cream trick.


About 1 Cup

The grand kind that, when cooked for the longer period and served hot, grows hard on ice cream and enraptures children.

Melt in a double boiler over–not in–hot water:

  • 2 oz. unsweetened chocolate

Add and melt:

  • 1 tablespoon butter

Stir and blend well, then add:

  • 1/3 cup boiling water

Stir well and add:

  • 1 cup sugar
  • 2 tablespoons corn sirup

Permit the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes. Add just before serving:

  • 1 teaspoon vanilla or 2 teaspoons rum

When cold, this sauce is very thick. It may be reheated over boiling water.

Recipe is from The Joy of Cooking, 1964 Edition [page 711]

Making hot fudge sauce

Making dessert  - Ice cream with bananas, hot fudge sauce

Pouring hot fudge sauce on the ice cream dessert

Ice cream dessert ready to serve

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