Hot Fudge Sauce

This rich and glossy homemade hot fudge sauce is thick, chocolatey, and irresistibly smooth. Made with simple pantry ingredients — no corn syrup needed — it’s perfect for topping ice cream, brownies, or any dessert.

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Course: Dessert, Sauce

Cuisine: American

Prep Time: 5

Cook Time: 10

Cooling Time: 5

Total Time: 20

Servings: servings

Calories: 210kcal

Cost: $4–$6

Equipment

1 Medium heavy-bottomed saucepan Helps prevent burning
1 Whisk For smooth blending
1 Wooden spoon or silicone spatula Stirring during cooking
1 Measuring cups and spoons For accuracy
1 Glass jar or container For storage
1 Ladle For serving

Ingredients

1 cup Heavy cream Use coconut cream for vegan version
½ cup Unsalted butter Adds richness
½ cup Granulated sugar Sweetens the sauce
¼ cup Brown sugar Adds molasses depth
½ cup Unsweetened cocoa powder Dutch-process for a deeper flavor
⅛ teaspoon Salt Balances flavor
1 teaspoon Vanilla extract Add after removing from heat
¾ cup Dark chocolate chips or chopped chocolate Melted at the end for silkiness

Instructions

Mix cream, butter, sugars, cocoa, and salt in a saucepan.
Whisk over medium heat until smooth.
Cook for 3–4 minutes, stirring constantly.
Stir in chocolate until melted and glossy.
Remove from heat and whisk in vanilla extract.
Let cool slightly; sauce will thicken as it cools.

Notes

Use high-quality cocoa powder for the deepest flavor. Don’t rush simmering — this develops flavor and texture. Too thick? Add a tablespoon of cream while reheating. Mix dark and semi-sweet chocolate for extra richness. Always add vanilla after removing from heat. Refrigerate leftovers up to 2 weeks or freeze up to 3 months.

Nutrition