10-Minute Homemade Hot Fudge
You’ll never want store-bought again after making your own Homemade Hot Fudge in under 10 minutes. It’s so easy that it’s dangerous! The hot fudge sauce is thick, rich, dense, fudgy, very intensely chocolaty and not overly sweet. Serve over ice cream, brownies, cakes, cookies, waffles, pancakes, or just find a spoon and dig in.
The BEST Homemade Hot Fudge Recipe
To be totally honest, I don’t love ice cream — it’s hot fudge that I really want. I work around the ice cream just to get to the hot fudge. I’m good with a spoon like that.
A couple weeks ago, a craving came over me for hot fudge. It’s not unusual for me to crave chocolate, but this was a craving specifically for hot fudge. I tried to forget about it, but it wasn’t going away.
So I went into the kitchen, and 10 minutes later was shoveling spoonfuls of warm, rich, deeply chocolaty hot fudge sauce into my mouth.
After making your own homemade hot fudge, a brown squirt bottle of store-bought chocolate syrup will never do. Even some of the gourmet varieties of store-bought hot fudge sauce pale in comparison. They’re either too sweet, too lackluster, or don’t have enough chocolate intensity. And taste notwithstanding, it’s more economical to make your own. And more satisfying and gratifying!
It’s the Homemade Peanut Butter principle. Once your try homemade, a whole new world opens and you’ll wonder why you haven’t always been doing this. For most things, homemade trumps store-bought, and for peanut butter and hot fudge specifically, it’s truly a night and day comparison.
Some people will really love this over ice cream. I happen to really love this with a spoon at midnight. It’s so fudgy, rich, decadent, and stops my chocolate cravings dead in their tracks.
The batch makes just one 16-ounce jar, which is probably good. Because there’s only ten minutes standing between you and this.
Hot Fudge Ingredients
For this easy hot fudge recipe, you’ll need:
- Heavy cream (I used half-and-half)
- Light corn syrup
- Dark brown sugar
- Unsweetened natural cocoa powder
- Dark or bittersweet chocolate
- Unsalted butter
- Vanilla extract
How to Make Hot Fudge Sauce
First bring the cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a heavy saucepan over moderate heat. Stir frequently until the chocolate is melted, then reduce the heat and cook at a low boil for 5 minutes.
Turn off the heat and add the butter, vanilla, and remaining chocolate. Stir until smooth, and then let cool for a few minutes before serving. This hot fudge keeps for a while, and I’ve listed my exact instructions for storing it down below.
How to Store Hot Fudge Sauce
This homemade hot fudge will keep for a month in the fridge unless you eat it all in the first two days, which is a very real possibility. I have been storing mine on the counter at room temperature for two weeks and it’s fine.
I’m sure someone will ask me about refrigeration for gift-giving. I don’t know, so do what feels right to you. To me, the extensive boiling process renders this okay to store at room temp, but store it how you’re comfortable!
If you do store it in the refrigerator, it’ll firm up and can be reheated before serving. I recommend scooping some into a small cup and nuking that portion for 15 seconds rather than reheating the whole jar over and over. This will keep the rest of the hot fudge sauce fresh and will prevent it from clumping up from being reheated time and again.
Tips for the Best Hot Fudge
For the chocolate, I used three ounces from a Trader Joe’s 72% Pound Plus Bar and three ounces of Dark Chocolate Pound Plus Bar (54%). I mixed the two because I didn’t want the hot fudge to get too dark and sultry. I like my hot fudge dark and not too sweet, but didn’t want it bitter.
I used unsweeetened natural cocoa powder, but Dutch-process may be used. I’d also like to try it with Hershey’s Special Dark, but I can’t find it locally in San Diego anymore.
I didn’t sift the cocoa powder, but probably should have because it was pretty lumpy and it took quite a bit of stirring to smooth it. If your cocoa is particularly lumpy, sift. If not, don’t worry about it.
The resulting fudge is just sweet enough while being robustly and intensely chocolaty. It’s full-tilt on the chocolate oomph meter and it’s so very satisfying.
It’s thick, dense, and not runny or thin. If it sets up too thick for your liking after it’s cooled, add a drizzle more corn syrup and stir to thin it out. I’d rather have my hot fudge thick enough that when I turn it upside down on a spoon, it hangs on. Also keep in mind that when you reheat it for future uses, it naturally thins from the heat.
Recipes to Make with Hot Fudge Sauce:
- Hot Fudge and Salted Caramel Blondies — I’d rather have ice cream toppings than ice cream, and the blondies focus on two favorite toppings. They’re fast, easy, and are made in one bowl, without a mixer.
- Raw Chocolate Chip Cookie Dough Bars with Hot Fudge — I love raw cookie dough and these bars are made with safe-to-eat raw dough. It’s egg-free, vegan, and tastes just like the real thing made with eggs and butter.
- Double Chocolate Chip Cookie Cups with Ice Cream — Chocolate chip cookie dough that’s baked in a muffin pan makes the perfect cup for holding a big scoop of ice cream and hot fudge!
- Easiest Molten Chocolate Lava Cakes — The molten, barely-set chocolate that oozes from the center is my idea of heaven, along with the ice cream and hot fudge that’s on top.
- 2/3 cup heavy cream (I used half-and-half)
- 1/2 cup light corn syrup
- 1/3 cup dark brown sugar, packed
- 1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it)
- 1/4 teaspoon salt, optional and to taste
- 6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Bring cream, corn syrup, 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, remaining chocolate, and stir until smooth. Cool slightly before serving.
- 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.
Recipe adapted from Epicurious
Amount Per Serving: Calories: 133 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 45mg Carbohydrates: 15g Fiber: 1g Sugar: 12g Protein: 1g
Even More Homemade Pantry Staples:
Homemade Chocolate Peanut Butter – Even though peanut butter doesn’t need doctoring up, adding a bag of chocolate chips doesn’t hurt. Ready in 5 minutes and so easy
Homemade Peanut Butter – Ready in 5 minutes and you’ll never want storebought again. It’s life-changing
Homemade Cookie Butter — Fans of Biscoff or Trader Joe’s Speculoos Spread, now you can make this knockoff spread at home in minutes
Dark Rum Caramel Sauce – An easy sauce to make with step-by-step photos, rum optional but it sure makes things more fun. Caramel sauce keeps for months in the refrigerator and makes nice gifts