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The Best Old Fashioned Hot Fudge Sauce in the World

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overhead view of ice cream with hot fudge sauce in a white bowl. Text reads "the best ho fudge sauce in the world"

Reading: The Best Old Fashioned Hot Fudge Sauce in the World

Ice cream sauce fans, get quick to wow your kin, your guests, and even yourself with this old fashioned hot fudge sauce recipe in all the land.

This profoundly flavorful dessert sauce is the same sauce I made in huge quantities at both ticket dine restaurants I worked in. It ’ s the kind of sauce that solidifies into chewy good in the electric refrigerator and melts to pourable paragon when warmed.

Hands down my darling and ( subjectively ) the best hot fudge sauce recipe for reasonably a lot any of my frost cream recipes !

It is badly the best I ’ ve ever had–not kidding ! Plus you can vary the season to suit your taste, excessively. Enjoy !

For ease of browse, here are all of my dessert sauces. Thanks for stopping by !
Lots of dairy and chocolate all cooked together yield the most delicious and rich hot fudge sauce! Watch the web history for my Absolute Best Hot Fudge Sauce, you guys !

This is a brilliant hot hedge sauce recipe ! I have made it doubly now. I found I did not need to strain the sauce as it is pretty smooth as is. It is a identical easy recipe to follow with big spirit !Reader C. Teshima

What makes this the best ?

This ice cream sauce is not the best because it has the fewest ingredients. No, that loot goes to good erstwhile ganache which makes a finely ice cream clear, clocking in at 2 or possibly 3 ingredients .
If you’re looking for good, old-fashioned hot fudge sauce, though, you need look no further.
here are the things that make this fudge sauce the best :

It gets a thick and a bit chewy when cold.
You have to heat up in order to pour it.
It has deep, rich flavor that is exactly what is needed to set off a perfect vanilla ice cream. Or coffee ice cream.
There is enough salt in it to round out the flavors, counteract any bitterness that might be present if you use a really dark chocolate and to make the sauce sparkle on your tongue.
You can vary the flavor based on your preferences.

It is sincerely an old fashioned hedge sauce with abstruse, rich people cocoa spirit .

Rave review

Laura Schrock made this recipe and shared her photograph on Instagram !

divine ! ! ! Is the word that best describes this Hot hedge sauce.

I was looking for a recipe for one this dawn and stumbled upon this on on my Pinterest account and my word I will not be looking for another any time soon.

Do yourself a favor and give it a try, I ’ ll mail the connect hera in my bio ????????Thank you @ onlinepastrychef for the perplex recipe ! ❤️Laura Schrock from Food In The Myakka Kitchen

I am so delirious that she made and loved it, and I know you ’ ll love it besides !

Ingredients and Substitutions

NOTE: Please keep scrolling down to the bottom of the post for the full recipe. In this section, I’m just letting you know what you’ll need.
The ingredient list is actually relatively farseeing, but the serve is pretty square. here ’ s what you ’ ll want :

butter: the fat helps to carry the flavor and provide body. If you don’t have unsalted butter, use salted, but you may have to dial back amount of additional salt you use
sugar: provides the sweetness and helps to give the sauce the traditional “chewy” texture of old time soda fountain hot fudge sauce. You can substitute light brown sugar, 1:1, if you would rather
corn syrup: light or dark. Helps to prevent crystallization and provides more of the chewy texture we’re going for
heavy cream: provides body and volume as well as additional milk fat. The dairy solids in the cream will brown as you cook the base, adding to flavor complexity
salt: enhances the flavor and counteracts any bitterness from the cocoa powder
milk: provides more volume without adding much additional fat. Also adds more dairy solids that will brown as they cook
cocoa powder: provides the chocolate flavor. Use the best quality you can get, although honestly any will do. I make mine with Hershey’s and it’s fantastic
water (or coffee): gives you something to make the cocoa powder paste with. If you use coffee, it will help to deepen the chocolate flavor just a touch
light rum: adds enough alcohol to bring out alcohol soluble flavors without being a prominent flavor itself. You can certainly sub in your favorite liquor or liqueur here, depending on what flavor you’re going for
vanilla: chocolate’s complement. Must have! You don’t have to use the top quality stuff, but adding vanilla helps to round out the flavors
semi-sweet or bittersweet chocolate: adds additional chocolate flavor plus some cocoa butter for body

procedure

The march for making this sauce is pretty square :

Bring butter, sugar, corn syrup, heavy cream, salt, and milk to a boil.
Whisk cocoa powder, rum, water (coffee) and vanilla into a paste.
Add the chopped chocolate/chocolate chips to a bowl along with the cocoa paste.
Let the sugar/milk mixture boil until a light caramel color, stirring frequently.
Pour the caramelized sugar/milk mixture into the bowl with the rest of the ingredients. Whisk until smooth.
Strain and store.

Fudge Sauce Variations

This sauce can be flavored in many ways. here are some ideas to try :

Add a bit of orange zest and/or cinnamon to the boil
Switch out the rum for orange liqueur.
Use your favorite alcohol–a liquor or liqueur.
Add some peppermint extract.
Whisk in powdered freeze-dried raspberries or other freeze-dried fruits.
Add some heat in the form of chipotle pepper or smoked hot paprika

play with this sauce and make it your own .
When you want to relive your visits to the sodium carbonate fountain where the fudge sauce was thick and rich and tasted of fudge and not “ brown, ” then please make it according to the original recipe which calls for light rum and vanilla.
I constantly advocate for weighing your ingredients. It allows for consistent results. I love my Escali Primo and after 17 years, it is hush going firm .
You ’ ll besides need a bombastic, heavy bottomed sauce pan, a dainty big bowl for mixing up the cocoa paste, and a fine net strainer .

This sauce in truth is the best ! The beginning clock time I made it precisely as written and it was so thoroughly it lone lasted a copulate days.

The second clock I made it, I only had 1 1/2 cups of the dense cream thus I used a half cup Baileys Irish Cream for the rest of the required amount of cream. All other ingredients were precisely a written. I liked this version even better than the first.

Thank you indeed much for sharing this recipe. This is now my go to fudge sauce recipe and I will be gifting jars of this sauce for Christmas presents this class ! Thank you, you rock !Reader Carolyn

Serving Suggestions

apart from pouring it over ice skim, you can besides use the sauce to make chocolate milk or hot cocoa. Just touch adequate into hot or cold milk until you like the chocolate-ness level and enjoy .
here are some other ideas :

Top a cheesecake with it
Serve it with cake or drizzle it over an iced cake to get that “drip” effect
Use it as the fudge layer in my chocolate cheesecake pie (Please do this!)
Use it to layer with soft ice cream before freezing to make a swirled ice cream
Top an ice cream mud pie like my friend Laura did
Make chocolate pound cake or some fudgy brownies, top with a scoop of ice cream, and then drench the whole shebang with fudge sauce
Please pour it over this French vanilla ice cream. I implore you!
Even though you might want to eat it straight from a spoon, consider making some chocolate pudding instead!

Why is there alcohol in this ice skim sauce ?

even good a bit of alcohol, whether it be rum or Kahlua or Godiva cocoa or any, brings out the alcohol soluble flavors that would otherwise remain locked away.
The entire recipe, and it makes just over a quart, uses only 2 Tablespoons of alcohol. You can ’ t preference it, but you would miss it were it not there .

Thank you indeed much for this recipe–I made a batch and LOVE it ! I **think** that I undercooked the dairy mixture–I was afraid of scorching it–I will bravely let it go another few shades darker next time in order to get the “ chewy ” factor.

I besides made fail hot chocolate using it !Reader Tangela

Hot Fudge Sauce Q & A

What can I substitute for the alcohol? Since you add the seethe mix to the alcohol mix off the heat, none of the alcohol boils away. And even if you do boil it, while most will boil off, not all will. If for any reason you cannot have alcohol, you can substitute 2 Tablespoons of very strong coffee. What if my fudge sauce breaks? Reader Lindsey offers this advice : cook the sauce over medium heat to avoid this, but if it happens, allow it to cool, gently reheat, and then whisk in a bit more dairy to smooth it out. My hot fudge gets hard when it hits the ice cream. How do I thin it out so this doesn’t happen? If you find that your sauce hardens into a block of fudge in the electric refrigerator and/or when you put it on cold methamphetamine skim, reheat the hedge sauce and stir in an excess 2 Tablespoons to 1/4 cup of cream. Allow it to chill in the electric refrigerator to check the consistency. vitamin a firm as it sets in the electric refrigerator is equally firm as it ’ ll set up on cold frosting cream My hot fudge sauce is too thin. How do I thicken it up? When you pour your fudge sauce on your methamphetamine cream and it seems to thin, all running off and into the bottom of your bowl, scrape the stay of the sauce back into a pan, bring it to a seethe, and let it boil for a couple of minutes th thicken it up. If using a thermometer, bring the sauce to about 225-230F.

I ’ thousand allergic to cocoa powder, so I made this for my friends and husband. They said YES ! It is the best hedge sauce they have ever had !Pinner Amber

Do I have to caramelize the dairy concoction ?

Taking the time to caramelize the sugar/dairy mixture adds an extra layer of flavor and yields a fudge sauce with a chewy texture. No, you don’t. But if you don ’ t take the 20-30 minutes to cook the dairy until it has caramelized, you will not have made the best hot hedge sauce in the global .
You will have made a very good one, but it won’t be the best.
Caramelizing the sugar/dairy does a pair of things :

It evaporates out some of the water, concentrating the flavor and allowing for a thicker sauce and that old-fashioned chewy texture that is so incredibly addictive.
The caramelized sugar and milk solids lend a deep, complex base flavor that you would not get if you don’t take this step.

What temperature Should I Cook the Dairy To ?

Reader Lindsey was kind adequate to take the temperature of her dairy as it caramelized .
For her, the magic trick temperature was just shy of 235F ( soft ball ) stage .
tear for between 228F-234F, depending on how thick you want it to be when it cools .
thus if you don ’ thymine want to go by color, use your instant-read thermometer and cook to Lindsey ’ s recommendation. ( Thank you, Lindsey !

Pro Tip

The hot you cook your sauce, the slurred it will be upon cooling. Cook to about 220-225F to have a blockheaded but still liquid sauce when it cools. Cook up to about 234F to have a more “ solid ” fudge sauce once it cools.

Unless you plan on eating it straight from the jolt with a spoon, always reheat the sauce before serving .

warn : once you parcel this, you ’ ll have to make it over and over and over since people will demand it whenever they come over to your house !Hot Fudge Sauce Lover LIndsey

Can ’ t I equitable buy some at the shop ?

This quick hot fudge sauce is ready in just a few minutes. It is the second best fudge sauce recipe! ???? well, yes, you could. And I ’ m indisputable you can find one you in truth like .
however, I encourage you to make your own. If you don ’ t have time to boil a big old potentiometer of ingredients on the stave for a long time, you can just make some ganache .
I besides recommend trying my Quick Hot Fudge Sauce Recipe that takes a couple of shortcuts to get to long-cooked spirit in room less time .
You could besides try this great band aid version from my acquaintance Chris. It ’ s an excellent blender hot hedge sauce, so it comes together ace fast .
And if you want to go truly old educate, make some chocolate syrup. I swear it is so thoroughly either on ice rink cream or in chocolate milk .

This is the fourth recipe I have tried for hot fudge sauce, trying to find the accurate proper one. This is it !

Thank you thus much for sharing it ! I tried the quick, easy equitable a few ingredients ones first, because wouldn ’ deoxythymidine monophosphate it be nice if they were fantastic ? But they weren ’ t ! This is absolute perfection !

I made a half recipe, and had a 2 cup looking glass container. Too bad there was a sting left over after I filled the jar. Just had to lick the bowl ! Yummmmm ! Whatever will I do with the besides rans ?Rebecca

I store the sauce in these canning jars, but I don’t process the jars to make the sauce shelf-stable. If you give this sauce as a gift, tell folks it will last a couple of weeks in the refrigerator. enough lecture ! Please go and make some of this sauce. And then come back and tell me how much you love it. Make a ice-cream sundae, and don ’ thyroxine forget to put the cherry on top. I promise you will feel fair like a child again .
If you have any questions about this recipe or any baking/pastry issues, please get in touch. You can comment here, or shoot me an e-mail. I promise to get back in touch cursorily. Honest !
Serving suggestion. Poured over vanilla malt ice cream.

Gave this a judge. followed directions. no alcohol.

I was skittish about the seethe wait. But– Do THIS PART ! ! !

I couldn ’ triiodothyronine believe how creamy, rich and chewy-thick. Heated up serving 30 seconds in microwave from fridge–PERFECTION ! ! !

I WILL lone MAKE this very recipe ! ! ! Thank You ! ! !Pinner Julie

Questions ?

If you have questions about this mail or recipe, don ’ thyroxine hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours .
If your question is more pressing, please shoot me an electronic mail, and I will respond within 4 hours, unless I ’ megabyte asleep .

A eminence About Measurements

NOTE : Most of my recipes are written by weight and not book, even the liquids. even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measure, accuracy, and consistency .
This is the scale I use, love, and recommend :
If you make this recipe and/or have enjoyed or learned from reading this post, I ’ d appreciate it if you could share this !

I have Convenient parcel buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.

If you make the recipe, please consider rate it a rat and a revue. You can do this via the recipe batting order in the post .
Reviews actually help sell the recipe, and negative reviews help me tune into what people in truth want to have explained better, so any ratings and reviews are helpful !

besides feel free to tag me on Instagram at @ onlinepastrychef with #pcorecipe so I can find your universe. Thank you !

The Best Hot Fudge Sauce in the World

output :

1 + quart

homework prison term :

10 minutes

cook time :

25 minutes

total time :

35 minutes

This rich, deeply fudgy previous fashioned fudge sauce attains incredible complexity and astuteness two ways. First, the summation of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized basis affords more depth and that moment of chew and stretch you expect from an excellent fudge sauce. A entire recipe yields over a quart, so you can either half the recipe or make the wide recipe and share with friends .
note : All snow leopard measurements are by WEIGHT and not VOLUME .

Ingredients

4 oz unsalted butter, (1 stick)
8 oz granulated sugar, (1 slightly generous cup)
11.75 oz (by WEIGHT) light or dark corn syrup, (1 cup)
16 oz heavy cream, (1 pint or 2 cups)
3/4 teaspoon kosher salt
5.3 oz whole milk, (about 2/3 cup)
.67 oz cocoa powder, (1/4 cup)
1.3 oz water, (2 Tablespoons plus 1 teaspoon water)
1 oz light rum, (2 Tablespoons)
1 teaspoon vanilla extract or vanilla paste
8 oz excellent quality semi-sweet chocolate, chopped (I used Ghirardelli 60%)

Instructions

Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
Place the cocoa paste in a large bowl.
Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn’t boil up in the pan.
Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don’t want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
Strain it just to make sure it is completely smooth.
Store in jars in the fridge.
If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.

Notes

season Variations

Add some orange nip and cinnamon to the cocoa powder paste Add a short bit of mint excerpt or a very few drops of mint vegetable oil cinnamon plus some cayenne or establish chipotle would make a great Mexican-style fudge sauce