Description
This homemade hot fudge sauce is a rich, creamy, and perfectly indulgent topping for ice cream and other desserts. Made with semi-sweet chocolate, cocoa powder, and a touch of butter and vanilla, it delivers a luscious texture and deep chocolate flavor. Ready in just a few minutes on the stovetop, it’s an easy, classic complement to satisfy any chocolate craving.
Ingredients
Scale
Hot Fudge Sauce
- 4 ounces (113g) semi-sweet chocolate, chopped
- 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
- Combine Ingredients: In a medium saucepan set over medium heat, whisk together the chopped semi-sweet chocolate, granulated sugar, heavy cream, light corn syrup, cocoa powder, and salt until the chocolate is melted and the ingredients are fully incorporated.
- Boil the Mixture: Continue whisking occasionally as the mixture comes to a boil. Allow it to boil for 3 minutes. Use an instant-read thermometer to check the temperature; the sauce is done when it reaches 220°F (104°C). Without a thermometer, the 3-minute boil is sufficient.
- Finish the Sauce: Immediately remove the saucepan from heat. Stir in the softened unsalted butter and pure vanilla extract until the sauce is smooth and fully combined.
- Use or Store: Use the hot fudge sauce immediately to drizzle over ice cream or desserts. To store, let it cool completely, then keep it in an airtight container in the refrigerator for up to 1 week. The sauce will thicken as it cools.
- Reheat: To reheat, warm the sauce gently over low heat on the stove or in the microwave, stirring to restore its smooth consistency.
Notes
- Using semi-sweet chocolate with about 60% cocoa content ensures a balanced sweetness and chocolate intensity.
- Light corn syrup helps prevent crystallization and results in a smooth texture.
- For a deeper chocolate flavor, Dutch-process cocoa powder is preferred, but natural cocoa powder works well too.
- The sauce thickens as it cools; gently reheat before serving if stored.
- This recipe yields enough sauce for several servings of ice cream or desserts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: hot fudge sauce, chocolate sauce, dessert topping, homemade fudge sauce, ice cream sauce
