A rich and ultra-chocolatey hot fudge sauce, glossy and luscious, that I can whip up in just minutes. It’s my go-to when I want to elevate a simple scoop of ice cream, drizzle something indulgent over pancakes or brownies, or honestly, just sneak a spoonful straight from the jar. This homemade version tastes far superior to anything I could buy in a store and comes together with basic pantry ingredients I always have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup heavy cream
1/2 cup unsalted butter (1 stick)
1/8 tsp salt
2 tsp vanilla extract
Directions
I start by combining the cocoa powder and sugar in a medium saucepan.
Then I add the heavy cream and butter to the pan.
Over medium heat, I stir constantly until the butter has fully melted and the mixture begins to gently bubble.
I let it simmer for about 5 minutes, stirring often to make sure it doesn’t burn.
Once done, I remove it from the heat and stir in the salt and vanilla extract.
I let the sauce cool slightly before using—it thickens as it cools into that perfect fudge texture.
Servings and timing
Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories per serving: 210 kcal
Variations
Mint chocolate twist: I add 1/4 teaspoon of peppermint extract for a refreshing minty version.
Espresso infusion: A teaspoon of instant espresso powder intensifies the chocolate flavor beautifully.
Spicy kick: I stir in a pinch of cayenne pepper for a subtle heat that pairs amazingly with the rich chocolate.
Nutty blend: I sometimes stir in finely chopped toasted nuts or a swirl of nut butter for texture and depth.
Dairy-free option: I swap in coconut cream and a plant-based butter substitute for a dairy-free version that’s just as rich.
Storage/Reheating
I store any leftover hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks. It thickens quite a bit in the fridge, so when I want to reheat it, I gently warm it in the microwave in 15-second bursts, stirring between each, or on the stovetop over low heat until it’s pourable again.
FAQs
What’s the difference between hot fudge and chocolate syrup?
Hot fudge is much thicker, richer, and creamier than chocolate syrup. I make it with butter and cream, while chocolate syrup is typically thinner and water-based.
Can I freeze homemade hot fudge sauce?
Yes, I can freeze it! I let it cool completely and store it in a freezer-safe jar or container. It keeps well for up to 3 months. I thaw it in the fridge overnight and reheat gently before serving.
Why is my hot fudge sauce grainy?
If I don’t stir constantly or if the sugar doesn’t fully dissolve, the sauce can turn grainy. I make sure to cook it gently and stir often to get that smooth, glossy finish.
Can I double the recipe?
Absolutely! When I need a larger batch for a party or holiday dessert bar, I just double all the ingredients. I do keep an eye on the heat and stir well to avoid scorching.
What desserts go best with hot fudge sauce?
I love it on vanilla ice cream, brownies, pancakes, waffles, or even as a dip for strawberries. It also makes a fabulous filling or drizzle for cakes and cupcakes.
Conclusion
This hot fudge sauce is one of those timeless recipes I keep in my back pocket. It’s quick, incredibly satisfying, and makes any dessert feel instantly special. Whether I’m hosting or just indulging myself, I always find a reason to pour this rich chocolate sauce over something sweet. Once I’ve made it from scratch, I never want to go back to the jarred version again.
📖 Recipe:
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Hot Fudge Sauce
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A rich, glossy, ultra-chocolatey hot fudge sauce made from simple pantry ingredients. Ready in minutes, it’s perfect for ice cream, pancakes, brownies, or just by the spoonful. Thickens beautifully as it cools and stores well for later indulgence.
Ingredients
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup heavy cream
1/2 cup unsalted butter (1 stick)
1/8 tsp salt
2 tsp vanilla extract
Instructions
- In a medium saucepan, combine the cocoa powder and sugar.
- Add the heavy cream and butter to the pan.
- Place the pan over medium heat and stir constantly until the butter has melted and the mixture begins to bubble gently.
- Let it simmer for about 5 minutes, stirring frequently to prevent burning.
- Remove from heat and stir in the salt and vanilla extract.
- Allow the sauce to cool slightly before using; it will thicken as it cools.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheat gently in the microwave (15-second bursts, stirring in between) or over low heat on the stove.
Add 1/4 tsp peppermint extract for a mint version.
Add 1 tsp instant espresso powder for deeper chocolate flavor.
Add a pinch of cayenne pepper for a spicy kick.
Stir in chopped nuts or nut butter for added texture.
Use coconut cream and plant-based butter for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 22g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg
