Easy Homemade Hot Fudge Recipe
This homemade hot fudge sauce is rich, and deeply chocolatey – made with simple ingredients like sugar, cocoa powder, and bittersweet chocolate. This easy hot fudge recipe comes together quickly and creates the perfect chocolate sauce for ice cream, brownies, or hot fudge sundaes. Whether you’re stocking your fridge for dessert nights or packaging it up as a homemade edible gift, this decadent sauce is a must make!
Why I love making homemade hot fudge sauce
I have been making hot fudge sauce since I was big enough to use the stovetop by myself. So about fifty-two years! I know, back in the day moms just let kids play with hot sugar and we lived to tell…. Seriously, I did start out pretty young in the kitchen and this is one of the first things I made. We wouldn’t even measure. Throw in some butter, sugar, some cocoa powder bring it to a bowl add some milk (cause we didn’t normally keep heavy cream on hand), some vanilla; whisk like our life depended on it and then drizzle it over our bowl of vanilla ice cream. It was always a treat despite the fact that we made it often. Any leftovers would get put in a mason jar and stored in the refrigerator. I hope you make this for your family and also as a gift for others!
Gather these ingredients
How to make homemade hot fudge
Add butter and sugar to a medium saucepan over medium heat. Stir to combine as butter melts continue to stir and add cocoa powder. Stir to combine.
Once butter is melted and sugar and cocoa powder have started to bubble up around the edge add heavy whipping cream, continue to stir. You might want to turn down the heat if it starts to bowl rapidly, at this point you want a low bowl.
Add pure vanilla extract and salt, stir vigorously to combine. Bring to a medium bowl for about 3 minutes or if you have a candy thermometer when it’s between 220-225 degrees F its done. Remove from heat and let it cool down for about 15 minutes before using.
Hot fudge will look glossy and smooth when it is finished cooking. Remove from stovetop and allow fudge to cool for about 30 minutes before pouring into mason jars or any clean glass container. However if you are going to pour it over ice cream right from the stovetop you only need to wait a few minutes.
Once the fudge has cooled completely then place a lid on top and gift away. The reason you want to wait until the hot fudge sauce has cooled completely is you do not want any condensation on the inside of the jar.
Tips for homemade hot fudge sauce
- Use quality chocolate: A good bittersweet chocolate (I like to use ghirardelli chocolate chips) makes all the difference in a rich, smooth homemade hot fudge sauce. Look for chocolate with 60-70% cocoa for the best flavor.
- Whisk constantly: Don’t let your foot off the gas, this sauce is easy but it needs to be tended to. Continuous whisking helps prevent scorching and keeps the sauce silky smooth.
- Adjust the thickness: If your hot fudge sauce is too thick, whisk in a tablespoon of warm cream or milk at a time. If it’s too thin, simmer for an extra minute or two.
- Serve warm for best results: This hot fudge sauce for ice cream thickens as it cools, so gently reheat before serving for that perfect drizzle.
- Storage tips: Store leftover sauce in an airtight jar in the refrigerator for up to 2 weeks. Reheat in the microwave or on the stovetop.
Variations
- Mocha Hot Fudge: Mix in 1/2 teaspoon of espresso powder with the cocoa powder to deepen the chocolate and add a subtle coffee note.
- Spiced Hot Fudge: Add a pinch of cinnamon or cayenne pepper for a warm slightly spicy twist.
- Dairy-free option: Use dairy free bittersweet chocolate and swap in 1 cup of full fat coconut milk for the butter and heavy whipping cream. for a creamy vegan sauce.
I hope your family loves this homemade hot fudge sauce as much as ours. Please leave me a star rating below in the recipe card. From my table to yours with love, Sheila
Easy Homemade Hot Fudge Recipe
Equipment
- 1 3 quart sauce pan
- whisk
Ingredients
- 8 tbsp salted butter
- 1/2 cup sugar
- 1/4 cup corn syrup
- 1/4 cup cocoa 100% unsweetened cocoa powder
- 1/4 tsp kosher salt
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- 1/2 cup bittersweet chocolate chips 70-80% cocoa
Instructions
- Add butter, cut into small chunks to saucepan over medium low heat.
- Add sugar, corn syrup, salt and cocoa powder to butter as it's melting. Whisk together. Mixture may look grainy, thats ok it will smooth out. Stir continuously.
- When the butter is completely melted and chocolate sauce is starting to bubble, allow to cook at a low boil for 2 minutes, then add in vanilla extract and heavy cream. Continue to whisk until smooth. If you have a thermometer check temp, you want it to get to 220-225 degrees F before removing from heat.
- When hot fudge sauce reaches 220 degrees F remove from burner and add bittersweet chocolate chips. Whisk them in until they are melted and completely incorporated. Allow sauce to cool before adding to jars or a jar.
- Storage: once hot fudge sauce has cooled store hot fudge in your refrigerator. Sauce will last in refrigerator for one month or in the freezer for 3 months.
