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.
can you use honey instead of corn syrup?
i just added more cream in the end, because it was too thick…tastes delicious!!
I loved this! I didn’t use nearly the amount of sugar and corn syrup, and it was plenty sweet… even for my five-year old! Thank you for sharing!
Yes! Finally a fudge sauce that’s fudge sauce and not cake frosting. I tried another recipe and threw it out because it tasted just like cake frosting. Thanks so much for this recipe. All my kids loved it!!!
I didn’t have enough corn syrup…I only had 1/3 cup and it actually tasted fine.
Wonderful recipe! Made it with 53% dark chocolate chips. Doubled the recipe no problem. Finished it with the inversion blender to smooth out the cocoa lumps even after sifting.
If you like.bitter dark chocolate flavor,great! I prefer a typical sweet hot fudge. Also recipe is a great consistency when very hot but becomes Very thick when cooled Such that it almost needs scraped out of the bowl when cold. Also the order of operations can easily make the cocoa difficult to combine.
Try this very simple scrummy recipe, stir and simmer one cup heavy cream and 1/2 cup Light syrup for 4 min. Then lower heat and stir in 12 oz semi sweet chocolate till blended. Easier and a classic I remember from ice cream parlors of old
Thanks so much for this! It’s an excellent recipe and will become a staple… I wondered about combining with orange juice or other flavors to vary…
Now that I’ve made this, there is no reason to go back to store bought. Homemade is the way to go. Great recipe!
I made this for an ice cream sundae bar for the Fourth of July. OMG it was so good and everyone went crazy for it. I’ll be making this many times to come.
I love this idea. We actually barbequed for Christmas dinner this year- next year I would like to steal this for Christmas Eve dinner.
Perfect!