Homemade Hot Fudge Sauce Recipe

Why You’ll Love This Homemade Hot Fudge Sauce Recipe

• Just 7 simple ingredients create a mouthwatering fudgy flavor. 
• It cooks in one pan for quick preparation and easy cleanup. 
• Made without corn syrup or strange additives, it’s tastier than anything you’ll find in the store. 
• Leftovers can be stored in the fridge to help satisfy your sweet tooth whenever a craving hits. 
• Easy to pour, drizzle, and spread, it’s the best way to give all your favorite desserts an extra boost of chocolate fudgy goodness. 

Key Ingredients

If, like us, you assumed hot fudge sauce required lots of ingredients and complicated steps to make, prepare for your mind to be blown. With just 7 baking staples, you can whip up a recipe that’s absolutely crave-worthy and perfect for all your hot fudge sauce needs! 

• Semi-Sweet Chocolate – You’ll want to make sure to use a high-quality brand like Ghiradelli for the best flavor. 
• Heavy Cream – This helps create a thick and creamy texture and a super decadent taste. 
• Brown Sugar – Used to sweeten the sauce while providing extra moisture to keep it smooth. 
• Unsweetened Cocoa Powder – This helps enhance the chocolate flavor for an even bolder, more delicious hot fudge sauce. 
• Salted Butter – Key to creating a smooth texture and indulgent flavor. 
• Vanilla Extract – Make sure to use pure vanilla extract and not imitation varieties in order to enhance the rest of the ingredients.
• Kosher Salt – Although it might seem counterintuitive to add salt to something sweet, it balances everything out and makes for the absolute best hot fudge sauce recipe. 

Pro-Tips for Fudge Sauce

Now that you have everything you need and know how to make this hot fudge sauce recipe, we’ve got a few tips and tricks to ensure it never goes awry. 

Stir constantly. Similarly to how you make fudge, hot fudge sauce needs to be stirred continuously to ensure the ingredients combine completely and turn out smooth. 

Let your fudge sauce cool. As it cools, this sauce will begin to thicken and become just slightly chewy allowing it to cling to and preventing it from melting whatever you’re pairing it with.

Don’t overcook. Make sure to reduce the heat as soon as you see the mixture boil. Otherwise, the chocolate might cook too long and will become grainy and not very pleasant to eat. 

Use a different chocolate. We typically use semi-sweet chocolate and find it super satisfying. However, feel free to experiment with different brands and flavors to suit your preferences.