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

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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

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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

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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. Oh man, I grew up with homemade chocolate sauce-ALWAYS. It was one of my father’s food making responsibilites (along with Sunday pancakes and bread machine bread), and he ate a dish of ice cream every night so we always had a jar of his sauce in the fridge.
    Your recipe looks marvelous, I’m not a fan of warm chocolate (I know, I’m a weirdo), so I’d TOTALLY gobble it straight from the jar in the fridge;)

  2. Growing up, my older sister was the hot fudge, reeses peanut butter cup fan, I was the sorbet, gummy bear fan. Now, Seraphim takes after Mary (my older sis) and Simeon takes after me in the taste department. Seraphim could eat this hot fudge right out of the jar! It would be fun to try this, sans corn syrup. Delicious!

    On a different note, your peanut butter cup cookie dough crumble bars sound incredible…but the photos won’t load for me. Meh! I’ll try again later! :-P

  3. Pingback: Chocolate Recipes

  4. I freaking LOVE hot fudge sauce. Hands down, the best ice cream topping. WArm caramel sauce over chocolate ice cream was always my favorite but when my dad would warm up a hot fudge sauce jar for us – my sisters and I all went nuts! There is simply nothing like a bowl of vanilla ice cream and warm melt hot fudge over top. Deee-vine. And only 10 minutes to make… who knew!! The images are beautiful and are literally making me drool. Yep, that’s drool on my keyboard. I need a spoon, some hot fudge, and some more hot fudge right now. And I totally agree, once you make something homemade – you will never go back.

    Gorgeous photos too!

    • Thanks, Sally! I was worried about them b/c it’s such a dark subject and it glares, and there’s the glare of the glass jar…As I was taking them I was like, well, hopefully something will look okay when I load them on my computer. I would like to start shooting teathered but that’s it’s own animal so I just wait, load and pray sometimes :) And this is such an easy one to make at home. Like PB, once you try it, you’ll never want storebought!

  5. O-m-g. I want to bathe in this stuff! Seriously gorgeous, Averie!

  6. When I first looked at the photos, I thought of the brownie, ice cream, hot fudge, whipped cream desserts. The ones that I occasionally get in restaurants but now can make at home thanks to this recipe. Thanks!

    • I should have called it Old-Fashioned Ice Cream Parlor Hot Fudge b/c that’s what it’s like. “The ones that I occasionally get in restaurants..” <-- that jogged my old-fash ice cream parlor thought. Enjoy the recipe!

  7. I have never made my own hot fudge but your post makes it sound pretty easy! AND, so delicious, obviously. I have plans to make homemade ice cream soon…so I should probably make a batch of this while I’m at it… :)

  8. Oh the Mr is going to FREAK over this stuff! He’s a total sundae connoisseur and this would send him over the edge. Perhaps a nice surprise for our return from vacation when we’ll need to self medicate for a day.

  9. I always loved hot fudge sundaes topped with lots of salty peanuts. Oh memories! This would be so fun to give as a gift alongside some homemade PB too.

  10. I love how you said “I’m good with a spoon like that.” I think I’m going to join your “spoon rank” after trying hot fudge sauce like this. Often fudge sauce is gloppy or too sweet, but this looks like a perfect balance. I like Hershey’s dark, too, and I love how fudgy it looks. Too fudgy for ice cream;) I love ice cream and I think I’m gonna love this sauce, but they’re going to need to be separate so I can enjoy each correctly;) !

  11. Hot fudge is one of my weaknesses (unfortunately, so is ice cream, which I am churning right now!). This looks decadently delicious! I make a lighter version that’s mainly water with cocoa and a couple ounces of bittersweet chocolate. It is very good for everday but once in a while, I gotta have the real thing like yours!

  12. This sounds amazing Averie! Love hot fudge sauce on my ice-cream…more sauce than ice-cream for sure! :)

  13. It is ice cream if there’s not hot fudge sauce on it? I don’t think so! This looks like molten chocolate heaven! Thanks for the storage tips too, though let’s be real–no way this will last a full 2 weeks around our place!

    • molten chocolate heaven = the perfect term for it!
      And with storage, I hate even discussing it…to each her own. But I find that if I leave the info off, I get tons and tons of emails and questions about it; months and years later many times. So it just saves me the trouble of replying!

  14. I could so eat this with a spoon!! Oh man, this looks awesome!

  15. This looks amazing!!! Your photos are so wonderful too! Makes me wa t to run to the store now 11pm for ice cream and the ingredients! Divine!

  16. My grandma used to make and can fudge sauce and it was always such a treat to have ice cream with that hot fudge sauce on it. I LOVE how it makes the top layer of ice cream all melty and part warm. Hers had a very distinct flavor to it, which now that I know more about cooking, I realize was due to the fact that she always heated the chocolate to just shy of burnt, so it tasted borderline burnt. (She wasn’t a very good cook, and she’d have been the first to admit that. Maybe that’s why I love partly burnt foods?)

    I kid you not, I used to make chocolate sauce all the time (my recipe was obviously MUCH different hehe) and just Sunday I thought about making it. A fleeting thought that I didn’t act on, but I should.

  17. I love hot fudge! Yours look so creamy, thick, and delicious. If only I could eat ice cream I would be gobbling that right up. I’m sure it would still be delicious with banana soft serve!

  18. I’m the opposite – I like ice cream plain with no toppings. But I must say that I’m pretty sure this hot fudge wouldn’t even make it into the 16oz container because it would all be in my tummy! *burp*

  19. I love simple homemade recipes like this one…SO much better than store-bought. Good one, Averie!

  20. Honey chiiiiiiiiiiiild yes.

  21. I ‘ll take thick hot fudge over runny chocolate sauce any day! My dad was (and still is) an ice cream lover so I get it honestly. I could drizzle this over lots of things…it looks so decadent and fudgy with a bit of a glossy sheen. What a beautiful sauce–so quick…and without all the other junk in storebought varieties!

  22. I eat my hot fudge sauce with a spoon too! I love that you can use it as a frosting for cupcakes! Don’t you just love fabulous recipes like this that require only 10 minutes to make? :)

  23. I’ll be making hot fudge more often it’s only in 10 minutes! This one’s a keeper.

  24. Your hot fudge looks PERFECT. I love how thick it looks – that is definitely worthy of eating on its own, forget the ice cream!

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