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Rich, velvety Hot Fudge Sauce Recipe ready in 10 minutes with simple ingredients. Better than store-bought, it creates the perfect chocolate topping for ice cream and desserts.

A bowl of vanilla ice cream is topped with thick chocolate sauce, made from a rich hot fudge sauce recipe, with a spoon resting in the bowl. The bowl sits on a blue and white striped cloth, on a light blue surface.


 

Quick Recipe Overview

A bowl of vanilla ice cream with hot fudge sauce recipe poured over the top, sitting on a blue napkin with a spoon in the bowl against a rustic blue background.

WHAT: A rich, smooth chocolate sauce made with butter, unsweetened chocolate, cream, and cocoa powder in one saucepan.

WHY: It’s incredibly simple to make, tastes far better than anything bought at the grocery store and stays fresh for weeks.

HOW: Melt butter and chocolate together, stir in cream, add sugar and cocoa, cook briefly, then finish with vanilla.

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Table of Contents

Why You’ll Love Hot Fudge Sauce Recipe

  • You’ll never again have to buy pre-made hot fudge sauce at the store so you’ll save money and avoid the additives in store-bought sauce.
  • Just a few basic ingredients are all it takes to make this your own hot fudge sauce!
  • This sauce is quick and easy to whip up in just a few minutes and will keep in the fridge for up to 3 weeks.
  • Perfect for topping any number of desserts like wacky chocolate cobbler or chocolate peanut butter ice cream!
Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

If you’re anything like me, ice cream is its own food group. And ice cream toppings? Don’t even get me started.  Sprinkles, cherries, chopped nuts, all the sweet sauces and toppings, it’s all good if you ask me. Especially as we inch closer to toasty summer days filled with sunshine and fun memories, ice cream is about to get its shining moment. And I can’t wait.

If you’ve never made homemade hot fudge sauce, the time has come, friend, especially since this recipe is remarkably satisfying and easy to make. If you can melt stuff on a stove, you can make this hot fudge sauce. It’s a semi-sweet rendition that isn’t overpowering or too rich. It’s just a classic fudge sauce for topping ice cream, angel food cake with berries, cherry pie, or chocolate molten lava cake.

Ingredient Notes

Unsalted Butter: Allows you to control the salt level precisely. If using salted butter, skip the pinch of salt at the end.

Unsweetened Baking Chocolate: This is key to achieving that deep, intense chocolate flavor. Look for it in the baking aisle near the chocolate chips.

Dutch-Process Cocoa: Creates a smoother, mellower chocolate taste compared to natural cocoa. Brands like Droste or Ghirardelli work wonderfully.

Vanilla Extract: Pure vanilla makes a noticeable difference. If you only have imitation vanilla, use it, but consider upgrading next time.

See the recipe card below for full information on ingredients and quantities.

A bowl of vanilla ice cream with hot fudge sauce recipe poured on top, sitting on a blue cloth with a spoon, against a rustic blue background.
A bowl of vanilla ice cream is topped with thick chocolate sauce, made from a rich hot fudge sauce recipe, with a spoon resting in the bowl. The bowl sits on a blue and white striped cloth, on a light blue surface.
5 from 1 vote

Homemade Hot Fudge Sauce Recipe

By: Melissa Griffiths
Rich, velvety Hot Fudge Sauce Recipe ready in 10 minutes with simple ingredients. Better than store-bought, it creates the perfect chocolate topping for ice cream and desserts.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 16 (Makes about 2 cups)
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Ingredients 

  • 4 tablespoons unsalted butter
  • 1 1/2 ounces unsweetened baking chocolate
  • 1/2 cup cream
  • 1 cup sugar
  • 1/3 cup dutch-process cocoa
  • Pinch of salt
  • 2 teaspoons vanilla extract

Instructions 

  • In a medium sauce pan, heat the butter over medium heat. When it starts to melt, add the chocolate, and stir continuously until they are both melted and combined.
    4 tablespoons unsalted butter, 1 1/2 ounces unsweetened baking chocolate
  • Add the cream and stir well.
    1/2 cup cream
  • Add the sugar and the cocoa, and stir to combine. Let the mixture cook for about 1 minute or until the sugar dissolved, stirring constantly.
    1 cup sugar, 1/3 cup dutch-process cocoa
  • Remove from the heat, and add the salt and vanilla. Stir to combine.
    Pinch of salt, 2 teaspoons vanilla extract
  • Use while still warm.
  • Store in the fridge for up to 3 weeks, and reheat on the stove before serving.

Notes

Flavor Options: This is a phenomenal semi-sweet chocolate hot fudge recipe. If you’d like it to be closer to a milk chocolate flavor, you can use semi-sweet or even milk chocolate in place of the unsweetened baking chocolate.
Temperature Control: Be sure to keep the stove temperature at medium and lower it if it starts sticking to the bottom of the pan. You don’t want to scorch your chocolate, so keep watching and stirring, and adjust the temperature as needed.

Nutrition

Serving: 2 tablespoons, Calories: 117kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 40mg, Potassium: 58mg, Fiber: 1g, Sugar: 13g, Vitamin A: 197IU, Vitamin C: 0.04mg, Calcium: 11mg, Iron: 1mg
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How to Make Homemade Hot Fudge Sauce

A saucepan filled with glossy chocolate sauce, perfect for your favorite hot fudge sauce recipe, and an orange-handled whisk rest on a white checkered cloth atop a distressed blue surface.

Step 1: Melt 4 tablespoons unsalted butter in a medium saucepan over medium-low heat. Once it begins melting, add 1 1/2 ounces unsweetened baking chocolate and stir continuously until completely melted and smooth.

Step 2: Pour in 1/2 cup heavy cream and stir well until fully incorporated with the chocolate mixture.

Step 3: Add 1 cup sugar and 1/3 cup dutch-process cocoa powder, stirring to combine. Cook for about 1 minute, stirring constantly, until the sugar dissolves completely.

Step 4: Remove the pan from heat and stir in a pinch of salt and 2 teaspoons vanilla extract until well combined.

Step 5: Use immediately while warm, or transfer to a jar for storage. The sauce will thicken as it cools.

Step 6: When ready to use stored sauce, reheat gently on the stove over low heat or place the jar in a saucepan of warm water, stirring until smooth.

Substitutions & Variations

For Sweeter Sauce

Replace the unsweetened baking chocolate with semi-sweet or milk chocolate. You may want to reduce the sugar slightly.

Dairy-Free Version

Use coconut cream in place of heavy cream and coconut oil or vegan butter instead of regular butter.

Mocha Hot Fudge

Stir in 1-2 teaspoons of instant espresso powder along with the cocoa for a coffee-chocolate fusion.

Peppermint Twist

Add 1/4 teaspoon peppermint extract along with the vanilla for a minty variation.

Extra Thick Sauce

Increase the cocoa powder to 1/2 cup for a thicker consistency that sets up firmer on cold desserts.

Lighter Option

Use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.

FAQs for Hot Fudge Sauce Recipe

What is the difference between hot fudge sauce and chocolate syrup?

Fudge sauce is very thick, especially when it cools to room temperature, due to the cream, sugar, and butter in it. Chocolate syrup, on the other hand, is made with unsweetened cocoa powder, corn syrup, cane sugar, water, or other ingredients that create a thinner and milder chocolate taste.

Why is my hot fudge sauce grainy?

This usually happens if the heat is too high or the sugar doesn’t fully dissolve. Keep your temperature at medium, stir constantly, and make sure the sugar completely melts before removing from heat.

Can I use regular cocoa powder instead of dutch-process?

You can, but dutch-process cocoa gives a smoother, less acidic flavor. If using regular cocoa, your sauce will have a slightly sharper chocolate taste.

My Best Tips for Making Homemade Hot Fudge Sauce

☞ Prevent Scorching: Keep the temperature steady at medium heat and stir constantly to prevent scorching. If the mixture starts sticking to the bottom of the pan, immediately lower the heat.

☞ Quality Matters: Use high-quality chocolate for the best flavor. Since this recipe has so few ingredients, each one really shines through.

☞ Don’t Skip the Salt: Even just a pinch of salt enhances the chocolate flavor and balances the sweetness perfectly.

☞ Gentle Reheating: Reheat gently to preserve the silky texture. A double boiler method or mason jar in warm water works better than direct heat.

☞ Vanilla Timing: Add vanilla at the end when the pan is off the heat. Adding it earlier can cause some of the flavor to evaporate.

What to Serve With Homemade Hot Fudge Sauce

This versatile sauce pairs beautifully with so many desserts:

  • Classic vanilla ice cream – the ultimate pairing that never gets old
  • Brownie sundaes – double the chocolate, double the decadence
  • Banana splits – essential for this classic ice cream parlor treat
  • Pound cake slices – warmed and topped with this sauce and whipped cream
  • Profiteroles – fill cream puffs and drizzle generously
  • Waffles or pancakes – breakfast dessert, anyone?
  • Fresh strawberries – for an elegant chocolate-covered strawberry effect

Storage & Reheating Tips

Room Temperature

This sauce shouldn’t be stored at room temperature due to the dairy content. Use it immediately while warm if possible.

Refrigerator Storage

Transfer cooled sauce to an airtight container or mason jar and refrigerate for up to 3 weeks. The sauce will thicken considerably when cold.

Reheating from Refrigerator

  • Stovetop method: Warm gently in a saucepan over low heat, stirring frequently
  • Mason jar method: Place sealed jar in a saucepan with 2-3 inches of water, heat over low, and whisk inside the jar until smooth
  • Microwave method: Heat in 15-second intervals, stirring between each, until warm

Freezer Storage

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead Tips

This sauce is perfect for preparing ahead of dinner parties or special occasions. Make it up to 3 weeks in advance and simply reheat before serving. The flavor actually develops and deepens slightly after a day or two in the fridge.

A whisk covered in glossy, melted chocolate is held above a saucepan filled with more chocolate, hinting at a rich hot fudge sauce recipe, with a white plaid kitchen towel underneath.

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2 Comments

  1. Mary in NY says:

    5 stars
    I have made this hot fudge sauce several times. It is simple and delicious. I like to add about a teaspoon of instant coffee to potentiate the chocolate flavor. Thank you for the best hot fudge sauce recipe I have tried.

    Reply
    1. Melissa says:

      I’m so glad you love it as much as we do! Great tip on the instant coffee, thank you!