This homemade hot fudge sauce is thick and fudgy, but not overly sweet. Serve over ice cream, brownies, cakes, cookies and more!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: homemade hot fudge, hot fudge recipe, hot fudge sauce, how to make hot fudge
Servings: 16ounces
Calories: 133kcal
Author: Averie Sunshine
Ingredients
⅔cupheavy creamI used half-and-half
½cuplight corn syrup
⅓cupdark brown sugarpacked
¼cupunsweetened natural cocoa powderI used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it
¼teaspoonsaltoptional and to taste
6ouncesdark or bittersweet chocolatefinely chopped (I used 3 ounces 54% and 3 ounces 72%)
2tablespoonsunsalted butter
2teaspoonsvanilla extract
Instructions
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, 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.
Notes
Recipe adapted from Epicurious*Since the time I originally posted this recipe in 2013, I had a reader use honey rather than corn syrup because of a corn allergy, and she said the honey worked fine and the hot fudge set up perfectly. I haven't tested honey personally in this recipe, but if you're feeling experimentational you can give it a try.