Best Hot Fudge Sauce
The Best Hot Fudge Sauce is easy to make and beats store bought options. It turns out thick, shiny, gooey, fudgy and delicious—perfect every time! This sauce is perfect drizzled over a cake or pie (Coconut Crustless Pie), used to make chocolate milk, or even used as a fudge layer in other recipes. You pour it over a scoop of ice cream and it quickly slides down the sides to form a fudge moat that scoop onto your spoon along with the melty ice cream around it and it’s intensely chocolaty and downright chewy and never gets old.
Keep a couple jars in your refrigerator – it keeps forever! No matter how many times you rewarm it (we usually spoon a little into a dish and microwave it for 10 seconds) and chill it again, it never splits or becomes grainy. It remains rich, shiny, and forgiving.
Ingredients
- 2 tablespoon 30 grams unsalted butter
- 2/3 cup 155 ml heavy or whipping cream
- 1/2 cup 170 grams light corn syrup, golden syrup, or honey
- 1/4 cup 50 grams packed dark-brown sugar
- 1/4 cup 20 grams cocoa powder
- 1/4 teaspoon fine or table sea salt
- 6 ounces 170 grams semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.
- It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.
Notes
• Pairs perfectly with my Blog Pie Recipe: Coconut Crustless Pie, Cindy Muensterman, Cape Coral, Florida.
Recipe Variations/More ideas: You can add a little rum or bourbon at the end, or even a few flakes of sea salt, you could add some cinnamon or instant espresso during the cooking process, and this one time I stirred in a couple tablespoons of peanut butter at the end once the chocolate melted and I don’t want to say everyone liked me more that week, that would be weird, but it also might be true.
