10-Minute Homemade Hot Fudge

I don’t even love ice cream. It’s fine. But 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.

10-Minute Homemade Hot Fudge averiecooks.com

 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 into my mouth.


10-Minute Homemade Hot Fudge averiecooks.com

After making your own hot fudge, a brown squirt bottle of storebought chocolate syrup will never do. Even some of the gourmet varieties of storebought 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.

10-Minute Homemade Hot Fudge averiecooks.com

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 storebought, and for peanut butter and hot fudge specifically, it’s truly a night and day comparison.

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.

chocolate averiecooks.com

I used unsweeetened natural cocoa powder and 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. When you reheat it for future uses, it naturally thins from the heat.

10-Minute Homemade Hot Fudge averiecooks.com

If you 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.

I’m sure it would 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; 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.

10-Minute Homemade Hot Fudge averiecooks.com

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.

10-Minute Homemade Hot Fudge averiecooks.com

10-Minute Homemade Hot Fudge - Thick, rich & supremely fudgy! So fast and easy you'll wonder why you haven't always been making it at home!

10-Minute Homemade Hot Fudge

You’ll never need or want storebought hot fudge again after making your own in under 10 minutes. It’s so easy that it’s dangerous. The hot fudge 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.


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


  1. 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.
  2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
  3. 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.

Adapted from Gourmet-Epicurious

Only Eats

Related Recipes:

Homemade Chocolate Peanut Butter (vegan, GF) – 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 (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you’ll never want storebought again. It’s life-changing

Homemade Cookie Butter (vegan and GF options) Fans of Biscoff or Trader Joe’s Speculoos Spread, now you can make this knockoff spread at home in minutes

Homemade Honey Roasted Butterscotch White Chocolate Peanut Butter (GF) – My favorite peanut butter version to date. It’s like spreadable candy and highly recommended

Chocolate Coconut Cashew Butter (vegan, GF) – If Nutella was made with cashews rather than hazelnuts, and you added a pinch of coconut, that’s what this is

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

Soft and Chewy Brownie Cookies  – Like eating fudgy brownie batter, in cookie form. Smooth, rich, dark, and very satisfying

Double Chocolate Chip Cookie Cups and Ice Cream – Cookie cups are baked in a muffin tin and create the perfect ledge for a big scoop of ice cream and hot fudge

The Ultimate Fudgy Caramel Brownies – My favorite brownies to date and they’re a fast, easy, one bowl recipe that produces the densest, richest, fudgiest brownies and you’ll never need boxed brownie mix again

Hot fudge fan? Have you tried making it at home?

Thanks for the entries in the KithenAid 5-Quart Stand Mixer Giveaway!

150 comments on “10-Minute Homemade Hot Fudge”

  1. Every time I see a fudgy post and feel the irresistible URGE of making double batches of it and eat it right avay, maybe in front of a movie tha I have seen already 30 times, I know I’m getting my period. Last time it was Sallys death by chocolate giant cookie, this time it will be your hot fudge. And no icecream required. Gimme that spoon, it is MINE!!!

  2. Trader Joes’s has the best, affordable chocolate. I lvoe that your favorite way to eat it is with a spoon out of a jar. Sounds about right!

  3. Wow, girl! Your homemade hot fudge sauce looks wickedly awesome! You are definitely the “Queen of Sweet”. ♥ Love that this recipe is fast & easy, too. Perfect for summer! Pinning… xo

  4. Ah, Averie..! Your photos are to die for! Haha… I think I sit in the middle of the camp, I love ice cream and hot fudge equally. Though, that said, I normally eat all of the ice cream in a sundae first with tiny smidgeons of hot fudge, then I leave the thick, gooey warm fudge to eat on its own at the end. Hm… according to the ‘best ’til last’ philosophy I guess my behaviour’s telling my true preference! Thanks for sharing this super-fast method. Love it. Want it. Now!!

  5. That store bought stuff has always been iffy with me. I’m almost scared to try this because I know there will be absolutely no going back. It looks way too good to not do over and over and over again.

  6. Homemade fudge is infinitely better than store bought. And this one looks so good Averie! Thick and wonderful. Can you believe I found a 11year old bottle of Hershey´s syrup that is still good? Not kidding, the exp date is 04/2002. I had it in a box that I haven´t opened since my first move 11 years ago… more reason to make our own!

  7. EVERYTHING ABOUT THIS WHOLE PAGE ROCKS MY WORLD! The fudge brought me here, the rest has kept me here for quite a while. Homemade fudge? Doing it. I’m with you – forget the ice cream! Homemade peanut butter, chocolate peanut butter, chocolate coconut cashew butter…omg you are a beautiful person for providing these wonderful recipes.

  8. Absolutely spectacular! Just pinned this to my Chocolate Obsessions board :)

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  10. This is by far the best hot fudge I have ever made, and I have tried a lot. I can’t stop eating it!

  11. I used this AMAZING recipe for a Father’s Day gift!
    Check it out at http://www.justaddsparkles.com

  12. if you like peanut butter try almond butter do the same as you do peanut butter but use almonds and nut nuts it great make it every week for my husband lunch

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  17. oh, WOW, this is amazing. Ok to post a link to this page on Facebook?

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  21. Hi Averie,

    It may sound ridiculous but what do you mean by half-and-half cream ? Half 35 % cream, half milk ? Half 35 % cream, half milk ?

    Thank you !

    • I’m not sure what the percentage of ‘half-and-half’ is of cream vs. milk, but I take it you’re not from the US with your question? Just because it’s what we drink in our coffee and is sold in every grocery store, anywhere. If you use a 35% cream (that’s what we call whipping cream) that’s more than fine.

      • Indeed, I live in Canada (Québec) and we have a big variety of cream and different names. Now I understand what you mean by half-and-half, which is coffee cream, also called 10 % cream. English isn’t my first language sorry ;)

        Thank you for the answer! Looking forward to try it !

      • Ahhh, I figured as much. That you were non-US and yes, most other countries I am learning have far more options in terms of milkfat than we do here! I’d estimate that half and half is probably about 10 to 16% (I think I once read that somewhere?) but yes same as your coffee cream. You just want a pretty thick ‘milk’; doesn’t have to be the fattiest cream ever, but more than drinking milk (which in the US is 0, 1, 2% or whole which is 4%) Let me know how this goes for you!

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  23. Thx for sharing – I just sorta stumbled out off the kitchen … druling because it’s just delish!
    I adopted your recipe to metric & german and used it on my Blog http://www.sabotagebuch.de/wordpress/2014/06/17/homemade-hot-fudge/


    • Thanks for trying this and glad you were able to adapt to metric and into German. That’s wonderful and glad you love it!

      • I ran out off icecream – but what the heck :)
        Only “a few spoons” disappeared out off the glas in a miraculous way ;)
        Ops, did I write adopt? Hahah, it’s adopted and adapted ;)

  24. Is there an alternative to corn syrup (which is mostly GMO these days)?

    If so, can’t wait to try it!

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  27. I’m drooling all over my screen! I think this could (will) on everything ;)

  28. Would it still work if I didn’t add golden syrup? I don’t think they sell it here…

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  30. I have been trying your recipes like CRAZY these past couple of days. I have never liked hot fudge on anything–even by itself–before I tried this. You have made me a believer!

  31. Wow, this is easy and delicious! Dipping strawberries, pineapple and bananas with this Hot Fudge for Super Bowl Sunday. Licked the pot clean. Yum….

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  37. It’s 100 degrees here today so didn’t want to turn on the stove top but do want to make peppermint fudge swirl ice cream.  So I made this in the microwave first heating the brown sugar in the 1/2 n 1/2 and whisking it so not grainy.  Then threw everything else in and microwaved in two 30 second bursts whisking after each one.  Don’t know if it will be as good as the stove top version but so far it’s yummy!  It’s now in the fridge cooling down so I can attempt to swirl it in the ice cream when the maker is done.  Thanks!

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  39. For a yummy chocolate, salty, crunchie taste…spread some on a saltine cracker…omgoodness

  40. Pingback: Homemade Hot Fudge Sauce | The Grateful Girl Cooks!

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