It’s no coincidence that National Hot Fudge Sundae Day falls on July 25th. Right in the middle of summer, it’s the perfect occasion to celebrate with a cold treat. And what better way to pay tribute to long summer evenings than with a campfire-themed Smore’s Sundae?

Origin of the Sundae

While the exact origin of the first Hot Fudge Sundae has been highly debated, one theory is that sundaes were a response to the “Blue Laws” in the late 19th and early 20th century. These religious laws stated that ice cream sodas could not be sold on Sundays. It’s thought that the ice cream sundae was created as a way to enjoy ice cream despite these laws.

Working with Chocolate

This Smore’s Sundae recipe involves making hot fudge sauce from scratch. However, working with chocolate can be challenging – it burns easily and needs to be heated very gently. Heating the half and half right before adding it to the other ingredients allows you to melt most of the chocolate using just the heat from the half and half. You can then use a very low heat setting to melt the rest of the chocolate so that it doesn’t burn. Talk about easy!

If you want to go all-out and make the ice cream from scratch as well, we’ve got you covered! Try this Banana Chocolate Chip Ice Cream or this decadent Triple Cream Brie Ice Cream to take your sundae to the next level.

What type of sundae will you be having to celebrate National Hot Fudge Sundae day?

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Smore’s Sundae with Hot Chocolate Fudge Sauce
Prep Time
10 minutes
8 servings of chocolate fudge sauce (2 tbsp (30 ml) each), 1 sundae


Hot Chocolate Fudge Sauce

6 oz (180 g) semi-sweet chocolate, roughly chopped
1/4 cup (60 ml) white sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 tbsp (15 ml) butter
1/2 cup (125 ml) half and half cream


1/2 cup (125 ml) vanilla ice cream
2 graham crackers, broken into small pieces
10 mini marshmallows
2 tbsp (30 ml) hot chocolate fudge sauce


  1. Place all hot chocolate fudge sauce ingredients, except half and half cream, in a small sauce pan.
  2. Pour half and half cream into a microwave-safe bowl and heat for 75-90 seconds, until very hot.
  3. Immediately pour hot half and half into the sauce pan and whisk until combined.
  4. Heat saucepan mixture until it thickens over low heat for about 5 minutes. Stir frequently to ensure chocolate does not burn.
  5. Layer ice cream, graham crackers, mini marshmallows, and hot fudge sauce in a small bowl.
  6. Sauce can be kept for up to one week in the fridge. To reheat, warm for about 15 seconds in the microwave.