The Canned Hot Fudge Sauce Phenomenon

Posted on June 26, 2008 17:14 by Stephen Rushmore
Categories: Editorial

New England Ice Cream 066

During the New England Ice Cream eating tour, Chris, Amy and I sampled vanilla ice cream and hot fudge sauce at all 50 ice cream stands. We were surprised to find that the overwhelming majority (~80%) served canned hot fudge sauce with absolutely no homemade attributes. It is surprising that all of these places put so much labor and love into their ice cream, and in several spots, ice cream cones, that they would leave the hot fudge sauce to someone else. Exceptional homemade sauce can elevate average tasting ice cream to new highs, yet, canned versions can detract from a fresh and innovative flavor.

Other than convenience, I don’t have any explanation for the canned hot fudge sauce phenomenon, but it would be great if you could share some thoughts with us.

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Comments

June 26. 2008 18:57

I can't explain it either, but I see that you haven't yet posted your Roadfooddigest findings about Dr. Mike's! Wink

MS

June 26. 2008 23:20

Maybe it's hard to make, or the homemade stuff doesn't keep well. I don't know. Jane and Michael have a recipe in one of their cookbooks, maybe Square Meals, but we've never tried it. Anyone ever try their recipe? How'd it turn out?

Bruce Bilmes & Sue Boyle

June 27. 2008 09:01

Praline's in Wallingford/Merdiden make outstanding hot fudge.

VP

June 27. 2008 11:56

From my father, who's our family's most ardent ice cream aficionado: "My thought for the hot fudge sauce being from a can....these guys are in the ice cream business and if their cream is that good, who needs hot fudge sauce?"

ayersian

June 27. 2008 19:42

That reminds me of a certain hamburger joint that refuses to have a ketchup condiment.

Stephen

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