Hot fudge sauce is a decadent homemade hot fudge that’s made with 6 simple ingredients. This homemade ice cream topping takes any hot fudge sundae to the next level!
Homemade hot fudge sauce is the easy way to turn plain vanilla ice cream into a delicious hot fudge sundae. This hot fudge sauce recipe turns six simple ingredients into a decadent hot fudge sauce.
It’s also super quick and easy to make. It only takes fifteen minutes to whip up a batch, so you can have a delicious homemade hot fudge sundae whenever the craving strikes!
Ingredient notes and substitutions
- Heavy cream: It’s important to use heavy cream. Using half-and-half will give you thinner, runnier hot fudge.
- Brown sugar: Light brown sugar or dark brown sugar will work.
- Dutch processed cocoa powder: Dutch processed cocoa powder is less acidic and give you a smoother hot fudge sauce than unsweetened cocoa powder.
- Bittersweet baking chocolate: Use 6 ounces for thinner sauce or 8 ounces for thicker hot fudge.
- Butter: I use salted butter.
How to make hot fudge sauce
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Add the heavy cream, brown sugar, and cocoa powder to a large saucepan.
Step 2: Bring to a simmer over medium-low heat, stirring regularly.
Step 3: Add the chopped chocolate, and stir until melted.
Step 4: Bring it to a boil.
Step 5: Once at a boil, stir in the butter.
Step 6: Remove from heat.
Step 7: Stir in vanilla extract.
Recipe Tips!
- Variations: You can change up the flavor of the hot fudge by adding different flavors, like almond or orange, along with or in place of the vanilla.
- Hot fudge sundae: To make a hot fudge sundae, drizzle the warm hot fudge over your favorite vanilla ice cream (or other favorite flavor). Top with whipped cream, sprinkles, and a cherry.
- How to freeze: To freeze the hot fudge, let it cool to room temperature. Place the hot fudge in a freezer-safe container and freeze for up to 1 month. To use, let the hot fudge thaw overnight. Then gently warm before serving.
Storage
Store any leftover hot fudge in an airtight container in the refrigerator. It will keep for up to 1 week when properly stored in the fridge.
More summer dessert recipes!
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Hot Fudge Sauce
Equipment
- large heavy saucepan
Ingredients
- 1 cup heavy cream
- 2/3 cup brown sugar
- 1/4 cup Dutch processed cocoa powder
- 6-8 ounces bittersweet baking chocolate chopped
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Add the heavy cream, brown sugar, and cocoa powder to a large saucepan.
- Bring to a simmer over medium-low heat, stirring regularly.
- Add the chopped chocolate, and stir until melted.
- Bring it to a boil.
- Once at a boil, stir in the butter.
- Remove from heat.
- Stir in vanilla extract.
Notes
- Heavy cream: It’s important to use heavy cream. Using half-and-half will give you thinner, runnier hot fudge.
- Brown sugar: Light brown sugar or dark brown sugar will work.
- Dutch processed cocoa powder: Dutch processed cocoa powder is less acidic and give you a smoother hot fudge sauce than unsweetened cocoa powder.
- Bittersweet baking chocolate: Use 6 ounces for thinner sauce or 8 ounces for thicker hot fudge.
- Butter: I use salted butter.
- Serving: A serving is approximately 2 tablespoons of hot fudge.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Judy says
Loved this..thanks..so yummy!
Kate says
Thank you!