Hot Fudge is a thick chocolate sauce that’s served warm over ice cream to make a hot fudge sundae, then topped with nuts, whipped cream and a maraschino cherry. You could really top it on a variety of different dessert recipes. You can buy it in a can at the store, but nothing compares to this simple homemade hot fudge recipe.
Why this is the BEST Hot Fudge Sauce:
Fast – Only 15 minutes from start to finish.
Variety of Uses – We love this with ice cream topped with nuts on the best hot fudge sundae, on crepes, a skillet cookie, on an Oreo milkshake, Chocolate Milkshake, and sometimes even just with a spoon! It’s great for holiday gifting, presented in a jar with a ribbon and tag.
Delicious – Store-bought hot fudge may be convenient, but you just can’t beat the flavor of homemade. I promise you will never buy it from the store again.
How to make Hot Fudge:
Melt Chocolate: Place chopped chocolate in a glass bowl in the microwave on half power, stirring every 30 seconds until smooth.
I use 12 oz (2.5 boxes) of semi-sweet Baker’s chocolate, or Trader Joes Pound Plus bars. Any high quality chocolate, like Ghirardelli chocolate chips, will also work!
Add Cocoa Powder: Pour the cocoa powder into the melted chocolate mixture and stir to combine. The mixture will be thick.
HeatIngredients: Combine sugar, light corn syrup, heavy cream, salt and water to a saucepan and stir well. Bring to a simmer and cook for 3-4 minutes, stirring well. Remove from heat and stir in butter and vanilla.
Add Chocolate Mixture: Pour the chocolate mixture into the syrup and stir until smooth. The sauce will thicken as it cools. Store leftovers in an airtight container for up to 3 weeks. Enjoy on top of ice cream, in a chocolate or Oreo milkshake, in a dessert crepe, fondue, or with a spoon!
Make Ahead and Freezing Instructions:
To Make Ahead: This hot fudge sauce recipe can be made up to 3 weeks ahead of time and kept in an airtight container in the fridge. Heat slowly in the microwave, stirring every 30 seconds until pourable.
To Freeze: Cool completely then store this easy hot fudge in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator then reheat slowly in the microwave, stirring every 30 seconds. Be careful not to let it get too hot or burn.
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Recipe
4.98 from 268 votes
Hot Fudge Sauce
This homemade Hot Fudge sauce is thick, smooth, and perfectly decadent! It only takes minutes to make and makes the best hot fudge sundae!
In a microwave-safe bowl (or double boiler on the stove, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.
Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.
In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.
Simmer for 4 minutes.Remove from heat and stir in vanilla and butter.
Add the melted chocolate mixture and stir until smooth.
Chocolate: I use 10 oz (2 ½ boxes) of semi-sweet Baker’s chocolate or Trader Joes pound plus bars, but any high quality chocolate, like Ghirardelli chocolate chips, will work.
Storing Instructions: Refrigerate in an airtight container for up to 3 weeks. Rewarm slowly in the microwave, stirring every 30 seconds, until pourable.
Freezing Instructions: Cool completely then store in a freezer safe jar or container for up to 3 months. Thaw overnight in the refrigerator, then rewarm slowly in the microwave, stirring every 30 seconds, until pourable. Be careful not to let it get too hot or burn.
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
After cooking, the mixture must cool before being stirred in order to make it crystallize. This cooling period is essential: this is what determines the size of sugar crystals which, remember, should be as tiny as possible. Ideally, the syrup should cool to a temperature of around 43 to 50 °C (110 to 122 °F).
Microwave on high for 10 seconds, then remove, and stir until texture is even. Add heavy cream and stir. Microwave on high for another 10 seconds, then remove and stir until smooth. Serve immediately.
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Start with a cup of whipping cream and pour about 1/4 cup over the fudge. Microwave in one minute increments, stirring well after each heating. Add cream and stir as needed until you can pour the fudge into the prepared pan. Place pan in refrigerator until cool.
You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.
The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
Corn syrup is really the secret ingredient to making the best hot fudge, because without it, the chocolate and butter would harden up as the sauce cools. If you prefer not to use corn syrup, try golden syrup, which is made from cane sugar and works just as well.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
It could be that your fudge is overcooked and this causes the sugar to harden. A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F). If it exceeds this, it is heading for a much chewier consistency.
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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