Thick and smooth 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!
Hot Fudge is a thick chocolate sauce that’s served warm, over ice cream (or your favorite dessert recipe), 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 hot fudge recipe.
What we LOVE about homemade hot fudge sauce:
- From scratch: 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!
- A holiday tradition: My mom always made hot fudge during the Christmas season. We would have a huge ice cream sundae bar with all sorts of toppings on Christmas Eve and I always ladled cups-full of this stuff on top of my ice cream. Nothing beats this warm, dark chocolate-y deliciousness!
How to make Hot Fudge Sauce:
1. Chop & melt 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.
2. Add cocoa powder. Sift the cocoa powder into the melted chocolate mixture and stir to combine. The chocolate mixture will be pretty thick.
3. Heat sugar, light corn syrup, heavy cream, salt and water in a saucepan and bring to a simmer and cook for 3-4 minutes, stirring well. Then stir in the butter and vanilla.
4. Add chocolate mixture: Add the chocolate mixture to the saucepan and stir until smooth. That’s it! The sauce will thicken as it cools.
Store it in an airtight container in your fridge for up to 3 weeks.
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!
Make Ahead And Freezing Instructions:
To make ahead: Make hot fudge sauce up to 3 weeks ahead of time and store it in an airtight container in your fridge. Heat slowly in the microwave, stirring every 30 seconds.
To freeze: Allow hot fudge to cool completely and store it in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator. Reheat the fudge slowly in the microwave, stirring every 30 seconds and being careful not to let it get too hot or burn.
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.
I originally shared this post in December 2014. Updated December 2020.
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