This easy Hot Fudge sauce recipe only takes 15 minutes to make and is thick, smooth, and perfectly rich. Serve it on ice cream for a hot fudge sundae or drizzle over any dessert.
Want more quick dessert recipes? Try our 3-ingredient Oreo Balls, Pecan Cobbler, Flourless Chocolate Cake, Rocky Road, or Rice Krispies Treats.
Hot Fudge is my favorite quick dessert hack.
Hot Fudge is my favorite quick dessert hack. This homemade hot fudge recipe is seriously what dreams are made of, and the best part is you can make it days or even weeks ahead of time, so it’s ready to serve whenever you want it. It’s our Christmas Eve dessert, for this convenient reason. It’s rich, smooth, and thick – perfect for pouring over ice cream for a hot fudge sundaes, drizzling over a warm skillet cookie, Chocolate Milkshake, Oreo Milkshake, in a dessert crepe, or even as a chocolate fondue! I really would pour it over just about any dessert recipe! The best hot fudge is made from scratch, so ignore the bottled stuff at the store and spend 15 minutes making it yourself! You won’t regret it!
How to make Hot Fudge:
Melt Chocolate: Chop chocolate and place in a microwave-safe bowl. Microwave on half power, stirring every 30 seconds, until smooth. Sift in cocoa powder and stir until smooth. It will be thick.
Heat: Pour light corn syrup, sugar, heavy cream, salt, and water in a saucepan and stir. Bring to a simmer then cook for 3-4 minutes, stirring constantly. Remove from heat and stir in butter and vanilla.
Combine: Pour the chocolate mixture into the syrup and stir until smooth. Allow to cool until warm then enjoy on top of ice cream for a hot fudge sundae (add a brownie to make brownie sundaes) or drizzle over any dessert.
Make Ahead and Freezing Instructions:
To Make Ahead: This easy hot fudge sauce recipe will keep in the fridge for up to 3 weeks, in an airtight container or mason jar. Rewarm in the microwave, stirring every 30 seconds, until it reaches smooth pouring consistency.
To Freeze: allow to cool completely then pour into a freezer safe jar and freeze for up to 3 months. Thaw overnight in the fridge before warming in the microwave. Stir every 30 seconds until it’s a pourable consistency.
Serve Hot Fudge over:
- Ice Cream
- Chocolate Brownies (and ice cream, for a brownie sundae)
- Skillet Cookie
- Flourless Chocolate Cake
- Pound Cake
- Chocolate Bundt Cake
- Ice Cream Sandwiches
- Ice Cream Cake
- Oreo Milkshake or Chocolate Milkshake
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Recipe
Hot Fudge Sauce
Ingredients
- 10 ounces good quality 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
For Hot Fudge Sundae (optional):
- Ice cream , any flavor
- whipped cream
- maraschino cherries
- sprinkles
Instructions
- Add chopped chocolate to a microwave-safe bowl (or double boiler on the stove, stirring constantly) and melt the chocolate on half power, stirring ever 30-seconds, 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 then stir until smooth.
- Serve warm, over ice cream for a hot fudge sundae, topped with whipped cream, sprinkles, and a cherry on top.
Notes
Nutrition
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I originally shared this post in December 2014. Updated December 2020 and 2022 and 2024.
Recipe adapted from Cook’s Illustrated Cookbook.
This post contains affiliate links.
I had to improvise a bit because I didn’t have all the ingredients – so used a mix of whole milk chocolate with 70% cocoa chocolate and 10% cream instead of heavy whipping cream. Maybe that’s why the corn syrup mix looked curdled during the boiling but it all came together in the end. The sauce was a good texture – though I might use less water next time so it’s thicker but the taste was great.
This fudge is excellent in taste. I used it on an ice cream cake roll for Father’s Day. I however did change the steps slightly to make it easier. First I made the sugar sauce as directed. After it started to simmer I lowered the temp down to low and continued whisking it the entire 4 min. Removed pot from heat and sifted the cocoa powder directly into the pot. Whisked that until combined. It does take a minute but will come together. Then I added my chips to the pot. Let that sit for a min just like when making ganache. Then whisked it until combined. The simmered sugar easily melts the chips. Hope this simplifies things for others attempting this recipe as it is delicious.
I think that’s a good way to do this as well
I really like it. It does thicken once refrigerated but once one microwaves it, perfect.
It’s supposed to be thick until you heat it up.