Looking for more rich chocolate recipes? Try my Fudge, Chocolate Truffles, or Chocolate Mug Cake. 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!
Add Cocoa Powder: Pour the cocoa powder into the melted chocolate mixture and stir to combine. The mixture will be thick. 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. 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!
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. I originally shared this post in December 2014. Updated December 2020 and 2022.
Recipe adapted from Cook’s Illustrated Cookbook. This post contains affiliate links.
