Homemade Hot Fudge Sauce comes together in under a half hour with a few staple ingredients from the pantry and refrigerator. You’ll never want to buy hot fudge from the store again, once you make your own.
If you love to make homemade ice cream you will love learning how to make your very own homemade hot fudge sauce! Hot fudge has always been one of those indulgence that I don’t get often enough; maybe once or twice a year. That is until I started making my own. Now I keep a jar on hand or even better whip some hot fudge up if I know we are going to have ice cream sundaes for dessert.
I remember as a kid going out for ice cream once a month, and if I didn’t get a soft serve ice cream cone dipped in rainbow sprinkles or hard chocolate shell. I got a decadent ice cream sundae with vanilla ice cream, thick whipped cream, a maraschino cherry on top , oh and don’t forget the thick and ultra rich hot fudge sauce. That’s what I really wanted–forget all the other components to the sundae–I just wanted the hot fudge!
Hot Fudge Ingredients
- Heavy Cream
- Light corn syrup
- Dark brown sugar
- Unsweetened Dutch-process cocoa powder
- Salt
- Bittersweet chocolate
- Unsalted butter
- Vanilla extract
How to Make Hot Fudge
- In a large pot, add: heavy cream, corn syrup, brown sugar, cocoa powder, salt, and 3oz of the chocolate. Bring to a boil over medium heat, continuously stirring until chocolate is melted.
- Reduce heat to low and cook at a low boil, for about 5 minutes, stirring occasionally.
- Remove the pot from the heat and add the butter, vanilla extract, and remaining 3 ounces of chocolate. Stir until smooth–cool sauce and serve.
FAQs
This recipe makes about 2 cups of hot fudge which gives you either 16, 2 tablespoon servings or 8 quarter-cup servings.
Hot fudge sauce can become grainy if it is overcooked and the chocolate is burnt or scorched. Make sure you are using bittersweet chocolate and not semi-sweet chocolate chips. Two totally different types of chocolate.
Homemade hot fudge sauce typically lasts about 2 weeks. Make sure you store it in an airtight container and keep it refrigerated. Reheat a few spoonfuls at a time (not the whole container at once unless you intend on enjoying it all in one sitting) whenever you need it.
Yes, it’s always best to store the hot fudge in the refrigerator.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make my own chocolate fudge sauce.
- Yield – This recipe yields 2 cups.
- Servings – The calories for this recipe were calculated by the 2 cup yield giving 2 tablespoon servings per person (16 servings) or ¼ cup servings for up to 8 people.
- Bittersweet Chocolate – I love to use the Ghiradelli bittersweet chocolate. I find it has a very high quality and melts easily.
- Brown Sugar – You can use light brown sugar if for some reason you don’t have dark brown sugar.
- Storage – Store sauce in an airtight container for up to 1-2 weeks in the refrigerator.
Ice Cream Recipes
Here are a few of my favorite ice cream recipes that pair well with this homemade hot fudge sauce.
If you make this fudge sauce recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Homemade Hot Fudge Sauce
Equipment
- Stove Top
Ingredients
- ⅔ cups heavy cream
- ½ cup light corn syrup
- ⅓ cup packed dark brown sugar
- ¼ cup unsweetened Dutch-process cocoa powder
- ¼ tsp salt
- 6 oz bittersweet chocolate not unsweetened, finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- In a large pot, add: heavy cream, corn syrup, brown sugar, cocoa powder, salt, and 3oz of the chocolate. Bring to a boil over medium heat, continuously stirring until chocolate is melted.
- Reduce heat to low and cook at a low boil, for about 5 minutes, stirring occasionally.
- Remove the pot from the heat and add the butter, vanilla extract, and remaining 3 ounces of chocolate. Stir until smooth–cool sauce and serve.
Notes
- Yield – This recipe yields 2 cups.
- Servings – The calories for this recipe were calculated by the 2 cup yield giving 2 tablespoon servings per person (16 servings) or ¼ cup servings for up to 8 people.
- Bittersweet Chocolate – I love to use the Ghiradelli bittersweet chocolate. I find it has a very high quality and melts easily.
- Brown Sugar – You can use light brown sugar if for some reason you don’t have dark brown sugar.
- Storage – Store sauce in an airtight container for up to 1-2 weeks in the refrigerator.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Oh yum! Homemade hot fudge sauce is the best, especially with homemade ice cream!
Oh wow, hot fudge has power over me…look at that…swoon.
A perfect match for homemade ice cream, this is wonderful!
Thanks Cassie! Yes, this sauce completes homemade ice cream in my book!
This pics are amazing and right now I would like to stick a spoon in there and eat it all.
Thanks Danielle. It took everything I had in me to not lick the spoon that was sitting in the jar!
You know I love me some sprinkles… I wonder how difficult they would be to make! this hot fudge looks great and sounds so simple to make.
ha Samantha–that sounds way too difficult! lol. I’ll leave sprinkles to the manufacturers!