This decadent, silky homemade hot fudge recipe comes together in only 10 minutes, perfect for topping sundaes or drizzling over desserts!
Why this recipe works
A good hot fudge recipe should be rich, silky, and heavy on the chocolate flavor because this treat is certainly an indulgent one. To make hot fudge you simply whisk the ingredients together in a saucepan and voila – you have a decadent topper for ice cream sundaes or for layering in Reese’s pie or ice cream cakes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN SYRUP – This ingredient is optional, and not to be confused with high fructose corn syrup. Adding corn syrup helps prevent crystallization and gives the sauce a glossy shine.
ADDITIONS – If you want to enhance the flavor notes of the chocolate, feel free to add 1/4 teaspoon of instant espresso powder along with the vanilla. This isn’t enough espresso to make it taste like coffee it simply pulls out the flavor of the chocolate.
How to Make Hot Fudge
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add the sugar, cocoa, cream, corn syrup (if using), and salt to a medium saucepan over medium-low heat. Stir or whisk until smooth, about 1 minute.
- Add the butter, whisking until melted. Once melted, turn the heat down to low and continue cooking until slightly thickened, about 3 minutes, stirring constantly. Don’t overcook because it will thicken more as it cools.
- Remove from the heat and stir in the vanilla.
- Cool a little so it isn’t scorching hot, and then serve warm.
Frequently Asked Questions & Expert Tips
Store your homemade hot fudge for up to 1 month in an air-tight jar or container kept in the refrigerator. It will stiffen in the fridge. You can reheat hot fudge on the stovetop or in the microwave but don’t heat it up too much, it just needs to be pourable!
Yes, you can freeze this hot fudge. Allow it to fully cool before transferring to a ziptop bag or air-tight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Hot fudge is richer in flavor and thicker in texture compared to chocolate syrup/sauce. You can use hot fudge to layer into pies or cakes as it sets up when chilled. Chocolate sauce or syrup is mainly used as a drizzle over desserts.
Serving Suggestions
Serve hot fudge warm over ice cream or chilled layered into desserts such as ice cream cake or pies. You can easily make a batch for ice cream parties or socials for guests to drizzle as they please. If you are a fan of salty-sweet combos, try dipping potato chips or pretzels into the fudgy sauce.
Ingredients
- 1 1/4 cups granulated sugar
- 1 1/4 cups unsweetened cocoa powder
- 1 1/2 cups heavy whipping cream
- 1 Tablespoon light corn syrup optional, see notes below
- 1/8 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 1/2 teaspoons pure vanilla extract
Things You’ll Need
- Saucepan
- Rubber spatula or whisk
Before You Begin
- This recipe yields 28 ounces of hot fudge total. A serving of hot fudge is equal to 1 Tablespoon.
- The light corn syrup is optional, and not to be confused with high fructose corn syrup. Adding corn syrup helps prevent crystallization and gives hot fudge a glossy shine.
- If you want to enhance the flavor notes of the chocolate, feel free to add 1/4 teaspoon of instant espresso powder along with the vanilla. This isn’t enough espresso to make it taste like coffee; instead, it pulls out the flavor of the chocolate.
- Store your homemade hot fudge for up to 1 month in an air-tight jar or container kept in the refrigerator. It will stiffen in the fridge. You can reheat hot fudge on the stovetop or in the microwave but don’t heat it up too much, it just needs to be pourable!
- To freeze – Allow it to fully cool before transferring to a ziptop bag or air-tight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Instructions
- Add the sugar, cocoa, cream, corn syrup (if using), and salt to a medium saucepan over medium-low heat. Stir or whisk until smooth, about 1 minute.
- Add the butter, whisking until melted. Once melted, turn the heat down to low and continue cooking until slightly thickened, about 3 minutes, stirring constantly. Don’t over-cook because it will thicken more as it cools.
- Remove from the heat and stir in the vanilla.
- Cool a little so it isn’t scorching hot, and then serve warm.
