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. Yum, this looks amazing and perfect!

  2. Wow, lovely looking hot fudge!!! Homemade is definitely better than store bought. I usually make my own almond butter and pistachio nut butter =)

  3. You don’t know how many times I wish I had hot fudge and didn’t want to go to the store; now I can make it with this recipe! YUMMY!

  4. My ice cream is begging for a hefty drizzle of this fudge. Incredible!

  5. Ok so I have a question. I had a HUGE hankering for hot fudge not too long ago. I never went and got some…but I couldn’t stop thinking about it (probably still AM thinking about it). But what came to mind, when I was breaking down the flavors, was a certain…almost malt-iness quality? So do some hot fudge makers put malt powder in theirs or is that just a flavor quality that emerges?

  6. God do I love this post. I can’t even begin to tell you how many bowls of ice cream I’ve quickly worked my way through just to get to the hot fudge that had dripped to the bottom. My dignity has prevented me from simply setting up a bowl of just hot fudge for myself, but, let me tell you, my dignity is running thin… fantastic recipe, Averie!

  7. This hot fudge sauce is perfect for that midnight chocolate craving!

  8. I’m the same way with ice cream. I’ll eat it if it’s there, or if someone puts it on top of my pie but there are other things I’d rather have. But I love a good chocolate sauce! This looks awesome :)

  9. I’ve had hot fudge on my list for sooooo long–I had no idea you could do it in a measly 10 minutes! Now I have no idea what I’ve been waiting for! It looks so thick and delicious. But this not loving ice cream thing…I just don’t know how that’s possible?? It’s my very favorite dessert. Like, when I eat a brownie a la mode, there is always too much brownie and not enough ice cream for my liking. It definitely does get even better with hot fudge though. ;)

    • You sound like my husband! Truthfully ice cream gives me a horrible stomach ache, any more than just a bite or two, so it’s just not on my to-eat list. Brownies, cakes, bars, and cookies sure are though!

  10. oh goodness girl
    now this is MY weakness
    i love a good homemade fudge sauce.
    there is a famous place here on cape cod, known for their ice cream: four seas ice cream
    the ice cream is OK, very plain to me, BUT the hot fudge sauce is what they should really be famous for.
    it’s all homemade.
    i wish you could taste it and tell me what you think is in there; i’ve been trying to decode it for years!! LOL

    • Oh I love a good challenge like that and wish I could taste it. I have a feeling most of these high end places add a pinch of espresso powder to round out the chocolate and there’s the possibility they put some sort of chocolate liqueur in it, but that after boiling it for awhile, all the alcohol burns off and you’re just left with the flavor intensity. That being said, even without doing any fancy tricks, this hot fudge is so good. So simple, but so good. I don’t even need ice cream for it :)

  11. I agree – homemade is best! This is absolutely fabulous Averie!

  12. I LOVE hot fudge! I used to think I was doing myself a favor by putting chocolate syrup on my ice cream until I recently read the chocolate syrup bottle ingredients and realized it wasn’t real chocolate! Can’t wait to try this. And I love that you used a *few* spoons in your photos. No double dipping, right?! ;)

    • This is one of those recipes that if everyone was standing around it, there’d be a spoon-attack frenzy, everyone just going wild with them :) And yes chocolate syrup is HFCS and chocolate flavoring, not even real chocolate vs. this stuff which is pure decadence!

  13. I order a sundae just so I can get the hot fudge. And of course the cherry.

  14. OH! how good this looks – can’t wait to try it. Ya know – a tid bit of information – if you are craving chocolate (especially around that time if month) your body needs Magnesium. Not as much fun to take it as it would be to eat this – just an FYI

  15. Supremely awakening photos :)
    And the fudge sauce – divine!
    Just wondering if the thickness allows for it to be used as a fudge spread on brownies?

    Brilliant Averie

  16. Is it bad that I just want to eat this with a spoon straight out of the jar!

  17. I love that you picture it with a spoon because I would totally eat it that way!!

  18. Yup, I could definitely just eat this with a spoon! This is chocolate heaven!

  19. Me and a spoon and this fudge. That is all.

  20. Homemade is always better! This is gooorgeously chocolatey!

  21. Yes, I too want to eat this right now with a spoon! Or spread it on my husband’s GF toast so he doesn’t miss the good ‘ol days when he used to eat nutella :)

  22. Hot fudge is the best part of any sundae :) I love it. Homemade hot fudge is the best!

  23. well you and i would be the perfect of friends…i love ice cream so would be happy to give you the hot fudge :-) love all the spoons in your photos.

  24. My gosh, my mouth was watering all the way through that post!

  25. I seek out the hot fudge in sundae’s too! No one gets it right. Ever. Fudge should be distributed throughout the sundae, not just drizzled on top. *Grr* :D

    This 10 minute hot fudge sauce would just be enjoyed with a spoon, forget the ice cream!!

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