hot fudge sauce

This homemade hot fudge sauce is thick and fudgy, but not overly sweet. Serve over ice cream, brownies, cakes, cookies and more!

10-Minute Homemade Hot Fudge

heavy cream (I used half-and-half)

corn syrup

dark brown sugar, packed

cocoa

salt,

unsalted butter

vanilla extract

Bring cream, corn syrup* (See Notes below), brown...

Bring cream, corn syrup* (See Notes below), brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.

Turn off the heat and add butter, vanilla,...

Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.

Cooled sauce can be stored in a jar...

Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

A quick and easy homemade hot fudge sauce recipe. This chocolate sauce can be prepared in 15 minutes, it&#x27;s perfect to serve warm over vanilla ice cream! Recipe includes a how-to video!

Homemade Hot Fudge Sauce (Chocolate Sauce)

chocolate chips ((115 grams))

sugar ((100 grams))

heavy cream ((120 milliliters))

Tablespoons cocoa powder¹

salt

Combine chocolate chips, sugar, heavy cream, corn syrup, cocoa powder, and salt in a small saucepan over medium heat.

Cook, stirring frequently, until chocolate is melted and sugar is dissolved.

Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat.

Add butter and vanilla extract. Stir well. Mixture will be very thin/liquidy, but will thicken and become fudgy as it cools. Allow mixture to cool to desired consistency before serving over ice cream. If cooled completely, fudge will be too thick to pour and you will want to heat in the microwave for several seconds before serving (it is supposed to be “hot” fudge, after all).

https://www.youtube.com/watch?v=GIsi5AEWZfY

A quick and easy homemade hot fudge sauce recipe. This chocolate sauce can be prepared in 15 minutes, it's perfect to serve warm over vanilla ice cream!

Ingredients
2/3 cup semisweet chocolate chips 115g
1/2 cup granulated sugar 100g
1/2 cup heavy cream 120ml
3 Tablespoons light corn syrup
2 Tablespoons cocoa powder¹
1/4 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons unsalted butter


Instructions
Combine chocolate chips, sugar, heavy cream, corn syrup, cocoa powder, and salt in a small saucepan over medium heat.
Cook, stirring frequently, until chocolate is melted and sugar is dissolved.
Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat.
Add butter and vanilla extract. Stir well. Mixture will be very thin/liquidy, but will thicken and become fudgy as it cools. Allow mixture to cool to desired consistency before serving over hot sauce. If cooled completely, fudge will be too thick to pour and you will want to heat in the microwave for several seconds before serving (it is supposed to be “hot” fudge, after all).
Video

Notes
¹You can use natural or Dutch processed cocoa powder, I personally prefer the taste of Dutch processed in this recipe
Leftover fudge sauce will keep in an airtight container in the refrigerator for 1-2 weeks.
Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 160kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 209IU | Calcium: 14mg | Iron: 1mg

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How to Make Hot Fudge Sauce

The Best Hot Fudge Sauce is easy to make and beats store bought options. It turns out thick, gooey, fudgy and delicious—perfect every time!

Best Hot Fudge Sauce

salted butter

cocoa powder

milk chocolate chips

sugar

evaporated milk

In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.

Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.

Pour the mixture into a blender and blend the mixture for 2 whole minutes.

Serve immediately or pour into a heat safe airtight container to store.

https://embed.mediavine.com/videos/ntu55yikbmhalkphudnb

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that’s creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it’s topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you’ve made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for <a href="https://cooking.nytimes.com/recipes/1018581-snickerdoodles">snickerdoodles</a>, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream — or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Mint Chocolate Chip Ice Cream Cake

(1.5-quart) cartons or 6 pints mint chocolate chip ice cream

full-size rectangular ice cream sandwiches

Store-bought

Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you’ll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)

Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.

Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.

Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.

To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you’re finding the cake too solid to cut, don’t wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Hot fudge sauce is RICH and DECADENT and the perfect topping for all your desserts. Spoon it over ice cream, cheesecake, or use it as a fruit dip!

Hot Fudge Sauce

chocolate chips (milk, semi sweet,

(14 oz) sweetened condensed milk

In a heavy bottomed saucepan, melt the butter...

In a heavy bottomed saucepan, melt the butter over medium heat.

Slowly stir in the sweetened condensed milk and...

Slowly stir in the sweetened condensed milk and chocolate chips until the chocolate is all melted and has a smooth consistency.

Remove from the heat. Stir and let cool.

Pour into a glass jar or other container...

Pour into a glass jar or other container with a lid.

Serve immediately with your favorite treat.

Store in the fridge for up to 3...

This rich, deeply fudgy old fashioned fudge sauce attains incredible complexity and depth two ways. First, the addition of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized base affords more depth and that bit of chew and stretch you expect from an excellent fudge sauce. A full recipe yields over a quart, so you can either half the recipe or make the full recipe and share with friends.

NOTE: All ounce measurements are by WEIGHT and not VOLUME.

The Best Hot Fudge Sauce in the World

oz unsalted butter, (1 stick)

granulated sugar, (1 slightly generous cup)

11.75 oz (by WEIGHT) light or dark corn syrup, (1 cup)

oz heavy cream, (1 pint or 2 cups)

5.3 oz whole milk, (about 2/3 cup)

.67 oz cocoa powder, (1/4 cup)

1.3 oz water, (2 Tablespoons plus 1 teaspoon water)

oz light rum, (2 Tablespoons)

oz semi-sweet

Place the butter, sugar, corn syrup, heavy cream,...

Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.

Meanwhile, whisk together the cocoa powder, water, rum...

Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.

Place the cocoa paste in a large bowl.

Chop the chocolate into small pieces (or use...

Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.

When the dairy comes to a boil, regulate...

When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.

Stir the dairy frequently and boil until it...

Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.

Once the dairy is a lovely shade of...

Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.

Strain it just to make sure it is...

Strain it just to make sure it is completely smooth.

Store in jars in the fridge.

If you used fresh dairy, the hot fudge...

If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.

https://mediavine-res.cloudinary.com/video/upload/u0ruhfiaxpax9o0k7gba.mp4

This is the only hot fudge sauce recipe you need. It's the absolute best hot fudge sauce. It takes a little while to make, but it is worth every minute. Rich, fudgy, chewy, perfect.

This Mexican Chocolate Sauce is perfect over ice cream or as a dip for fruit.  You can add a little (or a lot) of heat to this decadent, rich homemade hot fudge sauce recipe.  

Mexican Chocolate Sauce

oz unsweetened chocolate baking squares

milk

tsp vanilla extract

cinnamon

cayenne

Combine chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly.

Once the chocolate mixture is smooth, add the milk and continue stirring constantly for 2-3 more minutes.

Remove from heat and add in all remaining ingredients.

This hot fudge sauce recipe makes smooth, rich, and decadent hot fudge sauce in just 5 minutes with 4 ingredients! Making your own hot fudge sauce will take your favorite ice cream and desserts to the next level!

Hot Fudge Sauce Recipe

heavy cream

chocolate chips

butter

Place the chocolate chips in a small mixing bowl or dish. Set aside.

In a small saucepan, combine the heavy cream and granulated sugar. Stir to combine and bring the mixture to a boil.

Pour the mixture over the chocolate chips and add in the butter. Allow the mixture to sit for 1-2 minutes, then stir to combine.

As the sauce cools, it will thicken. Store in an airtight container in the refrigerator for up to 1 month. To reheat, place your desired amount of hot fudge in a small microwave safe container and microwave for 15-20 seconds, or longer as needed.

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you’ll never buy store bought again! So much better! Yield: 2 cups

Hot Fudge Recipe

chocolate chocolate

evaporated milk (or half and half)

unsweetened cocoa powder

Melt butter and chocolate.

Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.

Add milk.

Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that&#39;s what you&#39;re using) until combined.

Add dry ingredients.

Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.

Bring to boil.

Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.

Add vanilla.

Remove from heat and stir in vanilla extract.

Serve or store.

Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

https://content.jwplatform.com/videos/KteC0eVn.mp4

This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you’ll never buy store bought again! So much better!

HOT FUDGE RECIPE

This all-time favorite hot fudge sauce recipe is a family favorite for pouring on your sweet treats. All you need is 4 ingredients!

Combine all sauce ingredients in a saucepan. Bring to boil and cook 8 minutes, stirring constantly. Enjoy on just about anything!!

https://content.jwplatform.com/videos/kjNerPRy.mp4

Our All-Time Favorite Hot Fudge Sauce That Is A Family Favorite. All You Need Is 4 Ingredients – Butter, Chocolate Chips, Powdered Sugar, And Evaporated Milk.

Easy 5-ingredient peanut butter chocolate sauce recipe! Perfect for drizzling warm onto dessert or eating with a spoon.

Peanut butter chocolate sauce

water

Tablespoons peanut butter

Combine the cocoa powder, sugar, and water in a medium saucepan. Heat over medium low. Stir until cocoa powder and sugar are dissolved, about 2 minutes.

Add the peanut butter and vanilla and continue stirring while syrup heats, about 5 minutes.

When all ingredients are dissolved completely, and the sauce has slightly thickened, about 10 minutes total, remove from the heat. Let cool slightly.

Serve warm drizzled over ice cream or dessert, stirred into milk, or just eat it with a spoon!

This Easy Hot Fudge Sauce is rich, velvety, and irresistibly chocolatey—ready in just 5 minutes! It&#039;s the perfect topping for ice cream, brownies, or any dessert craving a decadent chocolate drizzle. Makes about 1 cup of fudge.

chocolate chocolate chips

espresso powder

Combine

In a small saucepan over medium heat, combine semi-sweet chocolate, heavy cream, butter, sugar, cocoa powder, corn syrup, espresso powder, and salt.

Melt

Stir continuously until everything is melted, smooth, and glossy. Avoid boiling; gentle simmering is ideal.

Stir

Cool

Allow to cool slightly (about 5 minutes) to thicken.

Drizzle

Drizzle warm over ice cream for a luxurious dessert. Try our No-Churn Vanilla Ice Cream Recipe.

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Top 12 hot fudge sauce recipes from across the web

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10-Minute Homemade Hot Fudge

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The most viewed hot fudge sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine