Homemade Hot Fudge Sauce
Hot Fudge Sauce
Description
Rich, glossy, and irresistibly chocolatey, this homemade Hot Fudge Sauce is perfect for drizzling over ice cream, brownies, or cheesecake. With its smooth texture and deep cocoa flavor, it’s better than anything from a jar and it comes together in just minutes.
Ingredients
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1 cup heavy cream
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1/2 cup unsalted butter (1 stick), cut into pieces
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1 cup semi-sweet chocolate chips
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Heat the base – In a medium saucepan over medium heat, whisk together heavy cream, sugar, cocoa powder, and butter.
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Melt & mix – Bring the mixture to a gentle simmer, whisking constantly until the sugar dissolves and the butter is fully melted (about 3–4 minutes).
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Add chocolate – Remove from heat, add chocolate chips, and stir until completely smooth.
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Flavor – Stir in vanilla extract and a pinch of salt for balance.
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Cool slightly – Let the sauce cool for 5–10 minutes before serving. It will thicken as it cools.
Equipment
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Medium saucepan
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Whisk
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Measuring cups & spoons
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Heatproof spatula or spoon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: Makes about 2 cups (8 servings of 1/4 cup each)
Hot Fudge Sauce
Equipment
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Heatproof spatula or spoon
Ingredients
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter 1 stick, cut into pieces
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat the base – In a medium saucepan over medium heat, whisk together heavy cream, sugar, cocoa powder, and butter.
- Melt & mix – Bring the mixture to a gentle simmer, whisking constantly until the sugar dissolves and the butter is fully melted (about 3–4 minutes).
- Add chocolate – Remove from heat, add chocolate chips, and stir until completely smooth.
- Flavor – Stir in vanilla extract and a pinch of salt for balance.
- Cool slightly – Let the sauce cool for 5–10 minutes before serving. It will thicken as it cools.
10 Frequently Asked Questions
1. Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. For the creamiest texture, stick with heavy cream.
2. Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will give a more intense cocoa flavor — just make sure it’s at least 60% cacao.
3. How can I make this sauce thicker?
Simmer for 1–2 extra minutes or use less cream. It will also thicken more as it cools.
4. Can I make it dairy-free?
Yes substitute coconut cream for heavy cream, vegan butter for regular butter, and dairy-free chocolate chips.
5. Can I use Dutch-processed cocoa powder?
Yes. Dutch cocoa will give a deeper, smoother chocolate flavor compared to natural cocoa.
6. Will it harden when poured over ice cream?
No this is a soft, gooey hot fudge that stays smooth rather than hardening like magic shell.
7. Can I double the recipe?
Yes, just use a larger saucepan to prevent boiling over.
8. Can I make it in the microwave?
Yes combine ingredients in a microwave-safe bowl, heat in 30-second intervals, stirring often until smooth.
9. Is it supposed to be grainy?
No if grainy, the sugar didn’t dissolve fully. Keep whisking over low heat until smooth.
10. Can I gift this sauce?
Yes! Pour into clean, heatproof jars and refrigerate until ready to gift.
How To Store Hot Fudge Sauce
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Refrigerator: Store in an airtight jar or container for up to 2 weeks. It will thicken in the fridge.
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Reheating: Warm in the microwave in 20–30 second bursts, stirring between each, or heat gently on the stove over low heat.
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Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
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Tip: Always use a clean spoon to avoid introducing bacteria and extending freshness.
