May 23, 2024

shinjusushibrooklyn

Than a Food Fitter

Easy Homemade Hot Fudge – Tastes Better from Scratch

3 min read
Homemade gingerbread men laying on a marble counter.

This homemade Hot Fudge sauce is thick, smooth, and perfectly decadent! It only takes minutes to make and makes the best hot fudge sundae!

Looking for more rich chocolate recipes? Try my Fudge, Chocolate Truffles, or Chocolate Mug Cake.

A glass container filled with homemade hot fudge, ready to enjoy.

Hot Fudge is a thick chocolate sauce that’s served warm over ice cream to make a hot fudge sundae, then topped with nuts, whipped cream and a maraschino cherry. You could really top it on a variety of different dessert recipes. You can buy it in a can at the store, but nothing compares to this simple homemade hot fudge recipe.

Why this is the BEST Hot Fudge Sauce:

  • Fast – Only 15 minutes from start to finish.
  • Variety of Uses – We love this with ice cream topped with nuts on the best hot fudge sundae, on crepes, a skillet cookie, on an Oreo milkshake, Chocolate Milkshake, and sometimes even just with a spoon! It’s great for holiday gifting, presented in a jar with a ribbon and tag.
  • Delicious – Store-bought hot fudge may be convenient, but you just can’t beat the flavor of homemade. I promise you will never buy it from the store again.

How to make Hot Fudge:

Melt Chocolate: Place chopped chocolate in a glass bowl in the microwave on half power, stirring every 30 seconds until smooth.

  • I use 12 oz (2.5 boxes) of semi-sweet Baker’s chocolate, or Trader Joes Pound Plus bars. Any high quality chocolate, like Ghirardelli chocolate chips, will also work!
Two images showing chopped chocolate in a glass bowl, then the chocolate melted.

Add Cocoa Powder: Pour the cocoa powder into the melted chocolate mixture and stir to combine. The mixture will be thick.

Cocoa powder being added to melted chocolate for the best Hot Fudge.

Heat Ingredients: Combine sugar, light corn syrup, heavy cream, salt and water to a saucepan and stir well. Bring to a simmer and cook for 3-4 minutes, stirring well. Remove from heat and stir in butter and vanilla.

Two images showing sugar, light corn syrup, heavy cream, salt, and water in a saucepan, then that same mixture after it's cooked and vanilla is added.

Add Chocolate Mixture: Pour the chocolate mixture into the syrup and stir until smooth. The sauce will thicken as it cools. Store leftovers in an airtight container for up to 3 weeks. Enjoy on top of ice cream, in a chocolate or Oreo milkshake, in a dessert crepe, fondue, or with a spoon!

Homemade Hot Fudge being poured on top of a bowl of vanilla ice cream.

Make Ahead and Freezing Instructions:

To Make Ahead: This hot fudge sauce recipe can be made up to 3 weeks ahead of time and kept in an airtight container in the fridge. Heat slowly in the microwave, stirring every 30 seconds until pourable.

To Freeze: Cool completely then store this easy hot fudge in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator then reheat slowly in the microwave, stirring every 30 seconds. Be careful not to let it get too hot or burn.

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Recipe

  • In a microwave-safe bowl (or double boiler on the stove, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, 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 and stir until smooth. 

  • Serve warm, over ice cream. 

Chocolate: I use 12 oz (2 ½ boxes) of semi-sweet Baker’s chocolate or Trader Joes pound plus bars, but any high quality chocolate, like Ghirardelli chocolate chips, will work. Storing Instructions: Refrigerate in an airtight container for up to 3 weeks. Rewarm slowly in the microwave, stirring every 30 seconds, until pourable.  Freezing Instructions: Cool completely then store in a freezer safe jar or container for up to 3 months. Thaw overnight in the refrigerator, then rewarm slowly in the microwave, stirring every 30 seconds, until pourable. Be careful not to let it get too hot or burn.

Calories: 283kcalCarbohydrates: 38gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 18mgSodium: 68mgPotassium: 175mgFiber: 2gSugar: 33gVitamin A: 195IUCalcium: 26mgIron: 1.8mg

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Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this post in December 2014. Updated December 2020 and 2022.

Recipe adapted from Cook’s Illustrated Cookbook.

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