You might be skeptical, but cheese popcorn belongs on ice cream sundaes — especially when paired with easy homemade hot fudge and butterscotch sauce. Sweet and salty perfection!
Let’s talk about putting popcorn on your ice cream. Hot fudge and butterscotch are classic, but popcorn — especially a caramel-and-cheese mix — adds an irresistible sweet-and-salty crunch. If you’ve never tried a popcorn sundae, it’s worth testing. I hadn’t enjoyed one in years until recently, and now I’m hooked. The combination of crunchy popcorn, warm sauce, and creamy vanilla ice cream is a simple pleasure that feels both nostalgic and fun.
This post originally featured G.H. Cretors Chicago Mix popcorn.
Caramel-and-cheese popcorn—often sold as Chicago mix—is a favorite for a reason. If you’re a Costco shopper or someone who appreciates a ready-made snack bin, you’ve probably seen a bag of Chicago mix in your cart. The salty cheese pieces paired with sweet caramel popcorn make a fantastic topping: every spoonful delivers creamy ice cream, warm sauce, and little pockets of crunch.
The other reason to make this at home is the sauces. Homemade hot fudge and butterscotch take just minutes and taste far better than store-bought syrups. These recipes are straightforward: simple ingredients and a few minutes on the stove. The sauces also store well, so you can make them ahead and keep them in the refrigerator to reheat when you want sundaes.
What’s the Difference Between Butterscotch Sauce and Caramel Sauce?
Butterscotch is made with brown sugar, while caramel uses granulated sugar. The molasses in brown sugar gives butterscotch a deeper, slightly more robust flavor, but both sauces share that rich, buttery sweetness people love. Despite the name, butterscotch doesn’t contain Scotch whisky — that’s a common misconception.
How to Store Homemade Butterscotch Sauce and Hot Fudge
Store both sauces in airtight containers like mason jars in the refrigerator. Thanks to their high sugar content they keep well — up to three months. Avoid freezing, as the texture can change when thawed. When ready to use, simply warm gently on the stove or in short bursts in the microwave until pourable.
Assemble a popcorn sundae with vanilla ice cream, a drizzle of hot fudge, a spoonful of warm butterscotch, and a generous handful of Chicago mix popcorn. The textures and flavors balance beautifully: creamy, warm, sweet, salty, and crunchy. It’s also a fun treat to share at movie night — and you’ll probably want to save some popcorn for snacking.
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Want more easy frozen dessert ideas?
- Frozen Hot Chocolate
- Four-Ingredient Peaches and Cream Freeze
This post originally featured G.H. Cretors Chicago Mix popcorn. All opinions are my own.
Recipe
Homemade Butterscotch Sauce and Hot Fudge Sauce
Ingredients
Butterscotch Sauce:
- 1/4 cup salted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon table salt
Hot Fudge:
- 2 cups powdered sugar
- 1 (12 oz) can evaporated milk
- 1/2 cup salted butter
- 3/4 cup semi-sweet chocolate chips
Instructions
Butterscotch Sauce:
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, heavy cream, and salt, whisking until combined.
- Bring the mixture to a gentle boil and cook about 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Let cool — the sauce will thicken as it cools.
Hot Fudge:
- Combine powdered sugar, evaporated milk, butter, and chocolate chips in a medium saucepan over medium heat.
- Stir constantly and bring to a gentle boil, cooking and stirring for about 8 minutes until smooth and thickened.
- Remove from heat and let cool slightly before serving. Reheat gently as needed.
Nutrition Facts
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