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 did not get to 220 degrees in 3 minutes…more like 25. But its good!
This is amazing, I’m on my second batch already. It tastes exactly like the fudge that DQ puts in their ice cream cakes!!!
This is the best hot fudge recipe I’ve ever made. NO high fructose corn syrup,
natural ingredients. Because I’m lactose intolerant, I found a plant base heavy cream to use. I also use 90% chocolate and it is sublime. If you’re lactose intolerant, try “Country Crock” plant cream. Heavy whipping cream alternative. ( small red and white carton in the dairy section ) It works like a charm with this recipe.
This is the best hot fudge recipe ever! I’ve made it several times and will never do another. No high fructose corn syrup, natural ingredients. I use 90% dark chocolate in mine which makes it super good.
Can’t thank you enough, Sally, this is the goat.
Followed the recipe exactly and it turned out great! Rich flavor, great texture. Will be making again! Thank you.
Followed the recipe exactly and it turned out great! Rich flavor, great texture. Will be making again! Thank you.
I used pure maple syrup instead of corn syrup and lactose free half and half instead of heavy cream. Delicious!! My husband said it tastes like liquid brownie 🙂
Hi ! Thank you so much for this and all your delish recipes ! Do you think I can spread this ontop of a chocolate cake after it cools? Many thanks !
Hi Maria! We would recommend using chocolate ganache instead – if you want to drip it down the sides, we include a tutorial with our chocolate chip cake recipe, or you can just spread it on top like we do with this mint chocolate cake, or all over the sides like we do with this dark chocolate mousse cake. Happy baking!
Thank you for the great recipe! I just wanted to share that I subbed agave for the corn syrup and it turned out just fine!
Was it grainy? Did it separate at all? I would love to find an alternative to corn syrup, but since I plan to give as a gift, I want the silky smooth, rich, blended product. I don’t want it grainy or separated bc it won’t look as nice or be as nice a texture
This hot fudge is incredibly easy to make and turns out perfectly every time. I made a few healthier swaps: I replaced the corn syrup with date syrup (1:1 ratio) and used a mix of allulose and monk fruit for half of the sugar. The result was smooth, rich, and just the right amount of sweetness—without compromising on flavor. A total hit, and I’ll definitely be making it again!
This recipe is super delicious. I used maple syrup instead of corn syrup. So easy to make. Used the thermometer. Also used chocolate chips.
Cooking to 220degrees F is FAR TOO LONG. This turned it so soft crack and it was extremely thick and overcooked (like candy). In addition, it needs far more liquid than the 1/2C of heavy cream. I had to add about a cup of milk afterwards to make it possible to pour over icecream.
I agree… now i did not make this version yet but I believe chocolate will scorch (burn) at 200 F… at least according to some websites. So was wondering the same. I usually take mine to 180 or so… and then I began to wonder… why is temp so critical? melt, wisk to combine, cook for a few… remove, wait a few minutes, add vanilla and boom. Done. Would be interested to hear why Sally reccomends going to high.
I didn’t have this issue, and I followed the recipe exactly. Sounds like user error to me.
I decided on a whim to make this for an impromptu hot fudge sundae! It was super easy and delicious. Will definitely make again!
I have a Tony chocoloney milk chocolate bar. Could I use that instead of semisweet?
I want to use this on an ice cream cake that I will make about 2 weeks ahead of the time I will use it. Will this taste all right after being in the freezer for 2 weeks?
Hi Lisa, definitely! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Can I freeze this in small portions?
Hi Barbara, sure can! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Oh, PS:
I’m wanting to make this for my daughter’s class ice cream party coming up, and I wondered if it could be reheated in a small crockpot? If so, what temp? Low?
We haven’t tested reheating in a crockpot, Kayt, but don’t see why it would be an issue. We would use low heat.
Can I substitute maple syrup for the corn syrup? I thought it might give an interesting nuance to the flavor!! One of my favorite food memories was when I was in Epcot (Disney World, Florida) on my senior trip in high school many moons ago and I had a maple chocolate bar from the Canada gift shop. Holy guacamole!!!
Hi Kayt, we haven’t tested maple syrup here, but other readers have reported success using it. Should be fine!
The viscosity of corn syrup is much thicker the maple syrup.. It MIGHT stop the crystallization but very questionable
Hot chocolate SAUCE, NOT fudge. Watery
Fantastic! Better than any hot fudge sauce I have purchased. I will be using this recipe often
This pairs great with your flourless chocolate cake!
Can I safely double this recipe?
Should be fine, Nicole!
I made this recipe x 4. It worked just fine. You just need to make sure to keep stirring.. Do not walk away or it will start sticking to the bottom of the pan.
Amazing, delicious, and so easy! We don’t have corn syrup in Italy so I can confirm that the agave syrup substitution works just fine! The taste and texture were perfect! Don’t shortcut the boil time. Take the time to let it come to temperature. Mine took quite a bit longer, maybe 8 minutes. Maybe due to the substitution? Anyway, definitely making this again! Thanks Sally!
First time making hot fudge sauce (or any fudge sauce for that matter) and this was super easy and quick! I really had to control myself from just eating this by the spoonful it’s that good!! Thanks Sally!
Can this be canned?
Waterbath or Pressure canner?
Hi Linda, we haven’t tried canning this sauce, so we’re unsure how it will work. Let us know if you do any experimenting.
It can be canned. Pressure can it as it is a low-acid food. However, I have not attempted to pressure can (buying my first this upcoming week!), so I couldn’t tell you how long to pressure can for, but I bet a Google search will give you some reputable info (like ball recipes etc)
Tried and it was very very good! Excellent job with this!!! :3
The BEST hot fudge recipe Ever! Most that I tried before were grainy or too thin. This is thick, fudge and very smooth! (I also added a pinch of instant coffee to mine. )
I love your recipes and always look for them! Can I substitute dark chocolate for semisweet in your hot fudge recipe?
Hi Nancy, yes, go ahead!
I made it without corn syrup and it was fine. I think a lot depends on the humidity.
This was a delicious hot fudge sauce! Very similar to a recipe my mother gave me but this one created a smooth, delicious sauce with the same flavor of my mom’s special sauce.
I subbed agave syrup for corn syrup and it worked out beautifully! We made special homemade sundaes for New Year’s with homemade ice cream, whipped cream, and hot fudge sauce. YUM!