Homemade hot fudge sauce comes together in just 5 minutes on the stove, and you can use it on any and all of your ice cream confections, from ice cream cake to brownie sundaes… or serve it as a dip for fruit… or simply savor a spoonful of it all on its own!
You’ll never go back to store-bought once you’ve tried this homemade hot fudge sauce.
This was a recipe I worked on back in 2015 when I was developing recipes for my 2nd cookbook, Sally’s Candy Addiction. I was up to my arms in fudge and caramel, and ended up putting it on the back burner to focus on handheld candies and such. This past winter, I pulled it out of my recipe ideas folder and got to work on it again.
The result? An easy 8-ingredient thick chocolate sauce that’s ready for your next bowl of ice cream. This stuff is dangerously delicious.
Why Should I Make Homemade Hot Fudge?
- Homemade tastes infinitely better than store-bought (and has fewer ingredients!)
- Takes just 5 minutes on the stove, and only 10 minutes total—it joins 30+ others in my collection of Quick Dessert Recipes
- Thickens into a gooey caramel-like consistency
- Silky-smooth and glossy
- Tastes like melted chocolate fudge
One reader, Jane, commented: “I made this hot fudge sauce to go with an ice cream pie and it was DELICIOUS. It did not become grainy after refrigerating and was smooth, silky, and oh-so-fudgy. I received many compliments from my guests. This is my new go-to fudge sauce. Thanks for another winner, Sally. ★★★★★“
Difference Between Hot Fudge & Ganache
Today’s hot fudge is a soft and smooth sauce with a caramel-like syrup consistency. Chocolate ganache, while made from 2 ingredients also used in hot fudge (cream and chocolate), is thicker and not as sweet. And when it cools completely, it’s much firmer than hot fudge sauce. In fact, chocolate ganache is a fantastic frosting for layer cakes. Hot fudge sauce, on the other hand, would drip right off.
Think of hot fudge more like a caramel sauce rather than a ganache.
Key Ingredients You Need & Why
- Real Chocolate: Many recipes call for chocolate chips, but I prefer to chop up good-quality chocolate baking bars such as Ghirardelli semi-sweet chocolate baking bar. (Not sponsored, just a fan!) If you can find high-quality chocolate chips, such as Ghirardelli 60% cacao baking chips or Guittard, go ahead and use them.
- Sugar: Some recipes use brown sugar. You can use that, but I usually just reach for regular granulated white sugar. Many recipes call for more sugar than what I use—after several recipe tests, I decided 6 Tablespoons is enough because I want the darker chocolate flavor to shine.
- Light Corn Syrup: Frequently used in candymaking, this ingredient prevents crystallization, which keeps the hot fudge sauce smooth. And because of its high viscosity, corn syrup keeps the fudge sauce syrupy, soft, and glossy. It’s necessary when making soft caramel candies and homemade marshmallows, too.
You also need heavy cream, cocoa powder, salt, vanilla extract, and butter.
How to Make Homemade Hot Fudge
This part is super quick and easy! Simply combine all the ingredients except for the butter and vanilla in a saucepan over medium heat and whisk to combine and melt the chocolate. No need for a double boiler; a medium saucepan does the trick.
Let the mixture boil for a few minutes, then stir in the vanilla and butter at the end. That’s it! You just made hot fudge sauce from scratch.
Success Tip: I recommend using an instant-read thermometer to determine its doneness, and so you get the perfect fudge sauce consistency.
Hot fudge thickens considerably as it cools, but it’s easy to reheat on the stove or in the microwave to thin it out again.
Now comes the best part… finding all the delicious desserts and other things you can pour it on!
Uses for Homemade Hot Fudge
Drizzle over a scoop of ice cream (it’s especially delicious over this chocolate swirl pistachio ice cream!) or serve alongside one of these ice cream confections:
Hot fudge sauce is incredible on ice cream, of course, but why limit this rich, glossy, deeply chocolatey topping to frozen treats? Try it drizzled over pound cake, brownies, cookies & cream pie, flourless chocolate cake… oh and let’s not forget cheesecake in its many forms, including no-bake cheesecake, easy cheesecake pie, and no-bake cheesecake jars!
It also makes a fabulous dip for fruit, pretzels, biscotti, you name it.
No. This is not like a chocolate shell topping. While it thickens considerably when cold, it won’t have that “snap” that cooled melted chocolate would.
I don’t recommend it, and I haven’t tested an alternative like golden syrup, agave nectar, or honey. Without corn syrup, the mixture could crystallize or separate, and it won’t be as syrupy, soft, and glossy.
Homemade Hot Fudge Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 and 1/2 cups
- Category: Desserts
- Method: Cooking
- Cuisine: American
Description
Homemade hot fudge sauce comes together in just 5 minutes on the stove, and you can use it on any and all of your ice cream confections, from ice cream cake to brownie sundaes… or serve it as a dip for fruit… or simply savor a spoonful of it all on its own!
Ingredients
- 4 ounces (113g) semi-sweet chocolate, chopped (see Note)
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (120ml) heavy cream (cold or room temperature)
- 1/4 cup (80g) light corn syrup
- 3 Tablespoons (18g) unsweetened natural or Dutch-process cocoa powder
- 1/8 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220°F (104°C). (If you don’t have a thermometer, 3 minutes is usually the amount of time.)
- Immediately remove from heat and stir in the butter and vanilla extract until combined.
- You can use the sauce immediately for ice cream or other desserts. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.
Notes
- Special Tools (affiliate links): Saucepan | Whisk or Rainbow Whisk | Instant-Read Thermometer
- Chocolate: You can use 4 ounces of high-quality chocolate chips if needed (I prefer Ghirardelli or Guittard), but I recommend using chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Ghirardelli brand best.
- Corn Syrup: I don’t recommend skipping this. Without corn syrup, the mixture could crystallize or separate, and it won’t be as syrupy, soft, and glossy. I haven’t tested an alternative like golden syrup, agave nectar, or honey. They should each work as a 1:1 substitute, but the flavor and consistency will vary slightly.
Adapted from Food Network. I reduced the sugar, heavy cream, and butter, and added cocoa powder for more flavor.
Reader Comments and Reviews
This recipe spounds great. Do you think I can use glucose (i have it at home from a previous recipe) as a substitute for corn syrup?
Hi Chioma, we haven’t tested it that way, so are unsure of the results. If you try it, please let us know how it turns out!
I made this recipe with honey as I don’t like to use corn syrup. It turned out great. Tastes great, stayed glossy and did not separate or crystalize. Used it for the ice cream cake which is also delicious!
Hi, I’m so excited to try this! I love all of your recipes! Is there a way to preserve this in a canning jar to give as a gift?
Hi Donna, we haven’t tried canning this hot fudge, but let us know if you try anything!
Wow! So easy and absolutely delicious! Agree with other commenters who have mentioned that it’s important to get it off the heat promptly at 220. Think I’ll lower the heat a bit once boiling b/c that last couple minutes was a little harried.
Thousand times better than store bought. Ridiculously easy. Delicious. Thank you.
I weighed everything! That was so fun!! It was easy and fast! Love it!!
Great recipe! I ended up doubling the batch to have some in the fridge for now and some in the freezer for later.
Because of the chocolate I chose to use in it (1/2 dark and 1/2 semisweet) the sauce turned out bitter. As it was cooling I added a sprinkle of salt. I did this about 3 times until the bitterness was as I wanted it to be.
Wow, so good, I can just eat it without ice cream but oh so good on Vanilla ice cream!
Excellent recipe as always! Do you think substituting cacao butter for the regular butter in this recipe would enhance the flavor positively?
Hi James, we haven’t tried that, so aren’t sure what the result would be. If you try it, please let us know!
This was so so good! Dangerously good in fact. I have had ice cream every night since making it. Super simple and I used 1% milk and chocolate chips. Yummm
can i replace the corn syrup with honey?
Hi June, we haven’t tested it that way, so are unsure of the results. If you try it, please let us know how it turns out!
The timing of publishing this recipe in June couldn’t have come at a better time. I was in search of the perfect hot fudge recipe to make for my dad for Father’s Day who is a hot fudge connosseur. He loved it, as did I! This recipe will be my forever go-to hot fudge recipe! Thank you creating a very memorable Father’s Day dessert! Do you think this could be frozen knowing it may not be consumed within the week?
Hi Ellen, this could absolutely be frozen. I’m so glad that you enjoy it!
I made this hot fudge sauce to go with an ice cream pie and it was DELICIOUS. It did not become grainy once refrigerated and was smooth and silky and oh so fudgy. I got many compliments from my guests. It’s my new go to fudge sauce. Thanks for another winner, Sally
Like another review below, I accidentally burned the fudge sauce as it got closer to 220F. I didn’t stir constantly and wondered if that was the culprit. I was worried that the sauce would taste burned so I ended up throwing it away. However – I am giving this recipe 5 stars because it smelled amazing prior to the burn and I think if I could have avoided this, it would have tasted awesome. Just be careful with the stirring especially as it gets super hot.
What is the adorable rainbow whisk in the picture?
Hi Linda, we link to one of our favorites in the Special Tools section under the recipe Notes!
Delicious hot fudge sauce! However, keep a close eye while cooking. I used my Thermopen instant read thermometer and kept the heat at medium low. The mixture started darkening and smelling slightly burned at around 213 degrees. I immediately removed it from the heat and added the butter and vanilla. Fortunately, the flavor was only barely affected. But it would have tasted burnt if I had taken it to 220 degrees. Next time, I’ll cook on slightly lower heat and remove from the heat sooner.
I was looking for a recipe for Blueberry Scones and I found your site and recipe. I made the scones this morning and they are PERFECTION!! Your recipe is spot on! Now I’m stoked to try the rest of your recipes! Quick question – can I can your Hot Fudge recipe so I can keep it on hand? Also, how long does it keep in the fridge? Thanks so much!!
Hi Jessica, so glad you found our site! You can store hot fudge in an airtight container in the refrigerator for up to 1 week.
Oh, hello hot fudge!! Insanely delicious and easy to make!! This will definitely be a repeat recipe! The flavor is out of this world!
Hi Sally! Would this sauce need to be refrigerated once made, due to the cream? How long would it keep in the fridge
Hi Sara, To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week.
Easy and delicious. I broke my chocolate bar into its rectangles instead of chopping and it melted down nicely.
Can i use a regular semi sweet/ dark chocolate candy bar? I can never find good quality baking chocolate locally. Thanks
Hi Janet, can you order some online by chance? Pure baking chocolate is best, as candy bars contain other ingredients and stabilizers that prevent it from melting properly.
This recipe looks amazing, and I can’t wait to try it. Will I be able to replace the chocolate with white chocolate or butterscotch? If I can, would you recommend taking out some sugar or corn syrup? Thanks!
Hi Delilah, that would require additional testing. The sugar amounts would have to change. Let me know if you try anything!
Made it as written and it’s amazing. Nice easy recipe to spruce up ice cream sundaes. Thanks Sally!!
How much does it make ty
Hi! About 1 and 1/2 cups.
Loved the hot fudge recipe and so easy to make
Oh My Goodness!!! The recipe is easy to follow, doesn’t take much time and is SOOOO DELICIOUS!!! Take the 5 minutes to make this recipe. You will not be disappointed! Wanted to eat the hot fudge instead of using it for the ice cream cake. Thank you Sally!!
I can’t figure out how to print out your recipes.
Hi Pat! At the top of the page, you can click the “jump to recipe” button, then in the recipe card, tap the “print recipe” button. That will bring up a printable page.
Look at Helen Corbit’s recipe for hot fudge. No corn syrup.
Hi Betsy, you can definitely make hot fudge sauce without it. But the texture will be different.
From those of us in the UK – where corn syrup isn’t a thing! – thank you! Although I will try Sally’s with golden syrup first….
Where I live(in Australia) we can buy glucose syrup when you read the ingredient list it is made with corn, but not labelled corn syrup, do you have something similar in the uk?
I have not tested that swap, but after doing a bit of research, I think it would work just fine here.
Oh my goodness–I made your skillet cookie two nights ago and was wishing I had a homemade hot fudge sauce recipe. Now I do! I just whipped this up to serve on leftover vanilla ice cream, and it’s FANTASTIC.
This is a great recipe! It was absolutely delicious over vanilla ice cream! I stored it in the refrigerator and it solidified. Do you bring it room temperature to use again! Or, did I do something wrong? It turned out perfect when used immediately after making?
Hi Sybil, it thickens in the refrigerator. Yes, you have to reheat it to thin out again and you can use the stove or microwave.
Hi Sally! This looks delicious! Do you store it in the fridge and then rewarm? Thanks!
Yes, exactly. To store, let it cool completely and store it in an airtight container in the refrigerator for up to 1 week. Hot fudge will thicken as it cools and in the refrigerator. To reheat, warm it over low heat on the stove or in the microwave.