Thick, smooth and decadent homemade hot fudge sauce made with simple ingredients including semi-sweet chocolate and cocoa powder. This decadent sauce will complete the best ice cream sundae you will ever enjoy!
Homemade Hot Fudge Sauce will always remind me of the holiday season! My mom would always make it for dessert on Christmas Eve–we would have a huge ice cream sundae bar with all sorts of toppings. I always ladled cups-full of this stuff on top of my ice cream–it’s seriously amazing! Warm, dark chocolate-y deliciousness!
What is hot fudge?
Hot Fudge is a thick chocolate sauce that’s served warm, over ice cream, and topped with nuts, whipped cream or a maraschino cherry. You can buy it in a can at the store, but nothing compares to this simple homemade recipe for hot fudge sauce.
How to make Hot Fudge Sauce:
This recipe starts by chopping semi-sweet chocolate. I use 12 oz (2.5 boxes) of semi-sweet Baker’s chocolate. Any high quality chocolate will work!
Melt the chocolate in the microwave (half power, stirring every 30 seconds) or in a double boiler, until smooth.
Sift the cocoa powder into the melted chocolate mixture and stir to combine. The chocolate mixture will be pretty thick.
Next, add the sugar, light corn syrup, heavy cream, salt and water to a saucepan. Bring to a simmer and cook for 3-4 minutes, stirring well.
Stir in the butter and vanilla. Add the chocolate mixture to the saucepan and stir until smooth.
That’s it! The sauce will thicken as it cools.
Our favorite way to enjoy hot fudge sauce is over a bowl of ice cream! Sprinkle some walnuts (or any chopped nuts!) on top, and add a maraschino cherry if you’re feeling extra fancy 🙂
Oh my YUM!
This is one of those recipes where you never knew what you were missing until you tried it from scratch. Never again will you settle for store-bought Mrs. Richardson’s or any other brand of hot fudge for topping on your ice cream!
This recipe is too easy and the taste is unbeatable! Plus, you can store it in an airtight container in your fridge for up to 3 weeks.
Hot Fudge Sauce
- 10 ounces semi-sweet chocolate , chopped
- 1/3 cup unsweetened cocoa powder , measured, then sifted
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup heavy whipping cream
- 1/8 teaspoon salt
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3 Tablespoons butter , chopped
- In a microwave-safe bowl (or saucepan on low heat, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.
- Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.
- Simmer for 4 minutes. Remove from heat and stir in vanilla and butter.
- Add the melted chocolate mixture and stir until smooth.
- Serve warm, over ice cream.
- To store: refrigerate in an airtight container for up to 3 weeks. Reheat on low power in the microwave, stirring several times, until warm and smooth.
Recipe adapted from Cook’s Illustrated Cookbook.
I originally shared this post in December 2014. Updated December 2017.
Have you tried this recipe?!
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