Description

This homemade hot fudge sauce is a rich, decadent topping perfect for ice cream or desserts. Made with semi-sweet chocolate, cocoa powder, cream, and a touch of vanilla, this sauce offers a smooth texture and intense chocolate flavor. It’s quick to prepare on the stovetop and can be stored for up to a week, reheated easily for a warm, indulgent treat.

Ingredients

Scale

Hot Fudge Sauce Ingredients

4 ounces (113g) semi-sweet chocolate, chopped
6 Tablespoons (75g) granulated sugar
1/2 cup (120ml) heavy cream (cold or room temperature)
1/4 cup (80g) light corn syrup
3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder
1/8 teaspoon salt
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract

Instructions

Combine Ingredients and Heat: In a medium saucepan set over medium heat, whisk together the chopped semi-sweet chocolate, granulated sugar, heavy cream, light corn syrup, cocoa powder, and salt. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Bring to Boil: Allow the mixture to come to a boil, whisking occasionally to prevent burning. Once boiling, maintain the boil for 3 minutes to properly thicken the fudge sauce. Use an instant-read thermometer to check the temperature; the sauce should reach 220°F (104°C) to be done. If you don’t have a thermometer, boiling for 3 minutes is sufficient.
Add Butter and Vanilla: Immediately remove the saucepan from heat. Stir in the softened unsalted butter and pure vanilla extract until fully incorporated, which gives the sauce a smooth, glossy finish.
Use or Store: Use the sauce immediately warm as a topping for ice cream or other desserts. To store, allow the sauce to cool completely, then transfer it to an airtight container and refrigerate for up to one week. The sauce will thicken when cooled or refrigerated.
Reheat When Needed: Rewarm the hot fudge sauce gently on the stove over low heat or in short bursts in the microwave, stirring as needed until smooth and pourable again.

Notes

For the best texture and flavor, use high-quality semi-sweet chocolate and good cocoa powder.
The heavy cream can be used cold or room temperature; cold cream may take slightly longer to melt the chocolate.
The sauce thickens as it cools, so if you want a thinner sauce for drizzling, reheat it gently before serving.
Light corn syrup helps keep the sauce smooth and prevents crystallization of sugar, but you can substitute with glucose syrup or golden syrup if needed.
Store the sauce in an airtight container to preserve freshness and prevent it from absorbing odors in the refrigerator.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Keywords: hot fudge sauce, homemade chocolate sauce, ice cream topping, chocolate fudge, dessert sauce