Description
This rich and silky homemade hot fudge sauce is your go-to chocolate topping for everything from ice cream sundaes and brownies to waffles and cheesecakes. Made with real chocolate and cream, it’s ready in just 10 minutes and stores beautifully. Customizable for dairy-free or sugar-free needs, this recipe is a must-have in every dessert lover’s collection.
Ingredients
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4 oz (113 g) semi-sweet or bittersweet chocolate, chopped
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½ cup (120 ml) heavy cream
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6 Tbsp (75 g) granulated sugar
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¼ cup (80 g) light corn syrup (or golden syrup)
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3 Tbsp (18 g) unsweetened cocoa powder
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2 Tbsp (28 g) unsalted butter, room temperature
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1 tsp pure vanilla extract
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Pinch of salt
Instructions
1️⃣ Melt the Base
• In a medium saucepan, combine chopped chocolate, sugar, cream, corn syrup, cocoa powder, and salt.
• Whisk continuously over medium heat until the chocolate is fully melted and mixture is smooth.
2️⃣ Boil the Sauce
• Increase heat slightly and bring mixture to a gentle boil.
• Boil for 3 minutes, whisking occasionally.
• Optional: Use a candy thermometer and heat to 220°F for ideal consistency.
3️⃣ Finish the Fudge
• Remove from heat and stir in butter and vanilla extract.
• Whisk until fully blended and glossy.
4️⃣ Serve or Store
• Use immediately over desserts or cool to room temperature.
• Store in an airtight glass jar in the fridge up to 10 days.
Notes
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Do not stir while cooling to avoid sugar crystallization.
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For a dairy-free version, substitute coconut cream and vegan butter.
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For sugar-free, use monk fruit sweetener and sugar-free syrup.
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Freeze in small jars for up to 3 months; thaw overnight and reheat gently.
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Reheat in the microwave (15-sec bursts) or stove over low heat with stirring.
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For added silkiness, use an immersion blender after cooking.
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Sauce will thicken as it cools but will soften again when warmed.
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Great for gifting—just attach a reheating label and pair with desserts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Topping & Sauce
- Method: Stovetop
- Cuisine: American