Homemade Hot Fudge Sauce — 🙌🏻🤎👏🏻You’ll never want store-bought again after making your own in under 10 minutes. The hot fudge sauce is thick, rich, dense, fudgy, very intensely chocolaty and not overly sweet. Serve over ice cream, brownies, cakes, cookies, waffles, pancakes, or just find a spoon and dig in!
The BEST Homemade Hot Fudge Recipe
To be totally honest, I don’t love ice cream — it’s the hot fudge that I really want. I work around the ice cream just to get to the hot fudge. I’m good with a spoon like that.
After making your own homemade hot fudge, a brown squirt bottle of store-bought chocolate syrup will never do. Even some of the gourmet varieties of store-bought hot fudge sauce pale in comparison!
They’re either too sweet, too lackluster, or don’t have enough chocolate intensity. And taste notwithstanding, it’s more economical to make your own. And more satisfying and gratifying!
Some people will really love this chocolate fudge sauce over ice cream. I happen to really love this with a spoon at midnight.
It’s so fudgy, rich, decadent, and stops my chocolate cravings dead in their tracks.
The batch makes just one 16-ounce jar, which is probably good. Because there’s only 10 minutes standing between you and this.
Hot Fudge Sauce Ingredients
For this easy hot fudge sauce recipe, you’ll need:
- Heavy cream (I used half-and-half)
- Light corn syrup
- Dark brown sugar
- Unsweetened natural cocoa powder
- Salt
- Dark or bittersweet chocolate
- Unsalted butter
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Hot Fudge Sauce
Making hot fudge sauce from scratch is quick and simple! Here are the basic steps:
- First bring the cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a heavy saucepan over moderate heat.
- Stir frequently until the chocolate is melted, then reduce the heat and cook at a low boil for 5 minutes.
- Turn off the heat and add the butter, vanilla, and remaining chocolate. Stir until smooth, and then let cool for a few minutes before serving.
FAQs
This homemade hot fudge will keep for a month in the fridge unless you eat it all in the first two days, which is a very real possibility. I have been storing mine on the counter at room temperature for two weeks and it’s fine.
I’m sure someone will ask me about refrigeration for gift-giving. I don’t know, so do what feels right to you. To me, the extensive boiling process renders this okay to store at room temp, but store it how you’re comfortable!
If you do store it in the refrigerator, it’ll firm up and can be reheated before serving. I recommend scooping some into a small cup and nuking that portion for 15 seconds rather than reheating the whole jar over and over. This will keep the rest of the hot fudge sauce fresh and will prevent it from clumping up from being reheated time and again.
Yes, you need to use corn syrup for this recipe and this ingredient cannot be omitted or altered. **
I have never experimented using another liquid sweeter such as honey, maple syrup, or agave nectar, nor tested the recipe in any other way other than in which the recipe is written, so I advise following the recipe exactly for best results.
*Since the time I originally posted this recipe in 2013, I have had a reader use honey rather than corn syrup because of a corn allergy, and she said the honey worked fine and the hot fudge set up perfectly. I haven’t tested honey personally in this recipe, but if you’re feeling experimentational you can give it a try.
**I also had a reader in 2022 mention she used sweetened condensed milk rather than corn syrup with great results. I haven’t tried this but am sharing the information.
No, chocolate chips are resistant to melting and won’t work for this recipe. You need to use actual chocolate bars that you chop up yourself.
Yes! If you don’t love rich, dark fudge sauce I recommend using milk chocolate instead of dark or bittersweet. Or, use a blend of milk and dark chocolate to achieve your perfect level of sweetness!
The warm hot fudge sauce is thick, dense, and not runny or thin. If it sets up too thick for your liking after it’s cooled, add a drizzle more corn syrup and stir to thin it out.
I’d rather have my hot fudge thick enough that when I turn it upside down on a spoon, it hangs on. Also keep in mind that when you reheat it for future uses, it naturally thins from the heat.
This recipe makes 16 oz. (2 cups) of chocolate fudge sauce.
Tips for the Best Hot Fudge
For the chocolate, I used three ounces from a Trader Joe’s 72% Pound Plus Bar and three ounces of Dark Chocolate Pound Plus Bar (54%). I mixed the two because I didn’t want the hot fudge to get too dark and sultry. I like my hot fudge dark and not too sweet, but didn’t want it bitter.
I used unsweeetened natural cocoa powder, but Dutch-process may be used. I’d also like to try it with Hershey’s Special Dark, but I can’t find it locally in San Diego anymore.
I didn’t sift the cocoa powder, but probably should have because it was pretty lumpy and it took quite a bit of stirring to smooth it. If your cocoa is particularly lumpy, sift. If not, don’t worry about it.
The resulting fudge is just sweet enough while being robustly and intensely chocolaty. It’s full-tilt on the chocolate oomph meter and it’s so very satisfying.
Ways to Use Hot Fudge Sauce
Use the chocolate fudge sauce whenever recipes call for it, or simply spoon it over your favorite desserts. Try pairing the fudge sauce with any of the following desserts:
- Hot Fudge and Salted Caramel Blondies
- Raw Chocolate Chip Cookie Dough Bars with Hot Fudge
- Double Chocolate Chip Cookie Cups with Ice Cream
- Easiest Molten Chocolate Lava Cakes
- Turtle Poke Cake
- Sea Salt Brownies
- 1-Minute Microwave Brownie
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
10-Minute Homemade Hot Fudge Sauce
Ingredients
- ⅔ cup heavy cream, I used half-and-half
- ½ cup light corn syrup
- ⅓ cup dark brown sugar, packed
- ¼ cup unsweetened natural cocoa powder, I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it
- ¼ teaspoon salt, optional and to taste
- 6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Bring cream, corn syrup* (See Notes below), brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
- Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
- Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Homemade Dessert Sauces:
The Best Salted Caramel Sauce — This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it’s done in 15 minutes!
Homemade Chocolate Peanut Butter – Even though peanut butter doesn’t need doctoring up, adding a bag of chocolate chips doesn’t hurt. Ready in 5 minutes and so easy!
Homemade Peanut Butter – Ready in 5 minutes and you’ll never want storebought again. It’s life-changing!
Homemade Cookie Butter — Fans of Biscoff or Trader Joe’s Speculoos Spread, now you can make this knockoff spread at home in minutes!
Dark Rum Caramel Sauce – An easy sauce to make with step-by-step photos, rum optional but it sure makes things more fun. Caramel sauce keeps for months in the refrigerator and makes nice gifts
Originally posted April 10, 2013 and reposted July 17, 2020 with updated text.
well you and i would be the perfect of friends…i love ice cream so would be happy to give you the hot fudge :-) love all the spoons in your photos.
I needed all those spoons to dig in :)
Hot fudge is the best part of any sundae :) I love it. Homemade hot fudge is the best!
Glad you’re a fan of homemade! I am too now :)
Yes, I too want to eat this right now with a spoon! Or spread it on my husband’s GF toast so he doesn’t miss the good ‘ol days when he used to eat nutella :)
It’s so good and will make him forget all about Nutella :)
Homemade is always better! This is gooorgeously chocolatey!
Me and a spoon and this fudge. That is all.
Yup, I could definitely just eat this with a spoon! This is chocolate heaven!
I love that you picture it with a spoon because I would totally eat it that way!!
And I DID! :)
Is it bad that I just want to eat this with a spoon straight out of the jar!
Supremely awakening photos :)
And the fudge sauce – divine!
Just wondering if the thickness allows for it to be used as a fudge spread on brownies?
Brilliant Averie
Yes, spread happily – it’s nice and thick at room temp! Like a very thick frosting!
OH! how good this looks – can’t wait to try it. Ya know – a tid bit of information – if you are craving chocolate (especially around that time if month) your body needs Magnesium. Not as much fun to take it as it would be to eat this – just an FYI
I take Magnesium Calm (the fizzy drink) from time to time. I’ve never heard that about chocolate-magnesium but I’ll pay closer attention to it in the future. Thanks for the tip!
Oh this is me!! Ok!! Will take my Schüssler magnesium tonight. And hot fudge. Thankyou!!
I order a sundae just so I can get the hot fudge. And of course the cherry.
That sounds like me :)
I LOVE hot fudge! I used to think I was doing myself a favor by putting chocolate syrup on my ice cream until I recently read the chocolate syrup bottle ingredients and realized it wasn’t real chocolate! Can’t wait to try this. And I love that you used a *few* spoons in your photos. No double dipping, right?! ;)
This is one of those recipes that if everyone was standing around it, there’d be a spoon-attack frenzy, everyone just going wild with them :) And yes chocolate syrup is HFCS and chocolate flavoring, not even real chocolate vs. this stuff which is pure decadence!
I agree – homemade is best! This is absolutely fabulous Averie!
oh goodness girl
now this is MY weakness
i love a good homemade fudge sauce.
there is a famous place here on cape cod, known for their ice cream: four seas ice cream
the ice cream is OK, very plain to me, BUT the hot fudge sauce is what they should really be famous for.
it’s all homemade.
i wish you could taste it and tell me what you think is in there; i’ve been trying to decode it for years!! LOL
Oh I love a good challenge like that and wish I could taste it. I have a feeling most of these high end places add a pinch of espresso powder to round out the chocolate and there’s the possibility they put some sort of chocolate liqueur in it, but that after boiling it for awhile, all the alcohol burns off and you’re just left with the flavor intensity. That being said, even without doing any fancy tricks, this hot fudge is so good. So simple, but so good. I don’t even need ice cream for it :)
I’ve had hot fudge on my list for sooooo long–I had no idea you could do it in a measly 10 minutes! Now I have no idea what I’ve been waiting for! It looks so thick and delicious. But this not loving ice cream thing…I just don’t know how that’s possible?? It’s my very favorite dessert. Like, when I eat a brownie a la mode, there is always too much brownie and not enough ice cream for my liking. It definitely does get even better with hot fudge though. ;)
You sound like my husband! Truthfully ice cream gives me a horrible stomach ache, any more than just a bite or two, so it’s just not on my to-eat list. Brownies, cakes, bars, and cookies sure are though!
I’m the same way with ice cream. I’ll eat it if it’s there, or if someone puts it on top of my pie but there are other things I’d rather have. But I love a good chocolate sauce! This looks awesome :)
Rarely do I meet people who are just meh about ice cream but of all desserts in the world, that’s lowest on my list. And biscotti (which is cardboard IMO :))