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Sanders Cream Puffs and Hot Fudge Sauce


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Rate this recipe 3.9/5 (11 Votes)
Sanders Cream Puffs and Hot Fudge Sauce 0 Picture


  • Hot Fudge:
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 cup light or dark corn syrup
  • 1/2 cup evaporated milk
  • 1/4 teaspoon salt
  • Cream Puffs:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs



Step 1

Hot Fudge:
Combine all ingredients except vanilla in a deep saucepan. Cook over
medium heat, stirring constantly until mixture comes to a full rolling boil.
Boil briskly 3 minutes, stirring occasionally. Remove from heat.
Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency.

This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original.

Cream Puffs:
Bring water and butter to a rolling boil.
Stir in flour over low heat about 1 minute or until mixture forms ball.
Remove from heat.
Beat in eggs (1 or 2 at a time is easiest).

Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich
size as the puff up a lot.
Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs.

These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot

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