Serve hot hedge sauce over your frying pan cookie, homemade crepes, or drizzled inside your Oreo Milkshake .
Hot Fudge is a compact chocolate sauce that ’ s served strong, over ice cream ( or your darling dessert recipe ), and topped with nuts, whipped cream or a maraschino red. You can buy it in a can at the store, but nothing compares to this simple homemade hot fudge recipe.
Reading: Hot Fudge Sauce
What we LOVE about homemade hot fudge sauce:
- From scratch: This is one of those recipes where you never knew what you were missing until you tried it from scratch. Never again will you settle for store-bought Mrs. Richardson’s or any other brand of hot fudge for topping on your ice cream!
- A holiday tradition: My mom always made hot fudge during the Christmas season. We would have a huge ice cream sundae bar with all sorts of toppings on Christmas Eve and I always ladled cups-full of this stuff on top of my ice cream. Nothing beats this warm, dark chocolate-y deliciousness!
How to make Hot Fudge Sauce:
1. Chop & melt chocolate. I use 12 oz ( 2.5 boxes ) of semi-sweet Baker ’ south cocoa. Any high choice cocoa will work ! Melt the cocoa in the microwave ( one-half power, stirring every 30 seconds ) or in a double boiler, until smooth .
2. Add cocoa powder. Sift the cocoa powder into the fade chocolate mix and stir to combine. The cocoa assortment will be reasonably dense .
3. Heat sugar, easy corn syrup, heavy cream, salt and water system in a saucepan and bring to a simmer and cook for 3-4 minutes, stirring well. then stir in the butter and vanilla .
4. Add chocolate mixture: Add the chocolate assortment to the saucepan and touch until smooth. That ’ s it ! The sauce will thicken as it cools .
Store it in an airtight container in your electric refrigerator for up to 3 weeks .
Our darling way to enjoy hot fudge sauce is over a bowl of ice cream ! Sprinkle some walnuts ( or any chop nuts ! ) on top, and add a maraschino cherry if you ’ ra impression supernumerary visualize ???? Oh my YUM !
Make Ahead And Freezing Instructions:
To make ahead: Make hot fudge sauce up to 3 weeks ahead of time and memory it in an airtight container in your electric refrigerator. Heat slowly in the microwave, stirring every 30 seconds .
To freeze: Allow hot fudge to cool wholly and store it in a deep-freeze condom jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator. Reheat the fudge slowly in the microwave, stirring every 30 seconds and being careful not to let it get excessively hot or burn .
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Hot Fudge Sauce
This homemade Hot Fudge Sauce is thick, smooth, and perfectly decadent! It only takes minutes to make and makes the best hot fudge sundae!
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Rate
writer
Course
Dessert
Cuisine
American
Servings
12
Calories
283
Prep
5
mins
Cook
10
mins
Total
15
mins
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Ingredients
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▢
10 ounces good quality semi-sweet chocolate* , chopped
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1/3 cup unsweetened cocoa powder , measured, then sifted
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1/2 cup granulated sugar
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3/4 cup ignite corn syrup
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1/3 cup big whipstitch cream
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1/8 teaspoon salt
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1/3 cup urine
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1 teaspoon vanilla extract
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3 Tablespoons butter , chopped
Instructions
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In a microwave-safe bowl (or double boiler on the stove, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.
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Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.
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In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.
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Simmer for 4 minutes. Remove from heat and stir in vanilla and butter.
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Add the melted chocolate mixture and stir until smooth.
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Serve warm, over ice cream.
Notes
Chocolate: I use 12 oz (2 ½ boxes) of : I use 12 oz ( 2 ½ boxes ) of semi-sweet Baker ‘s chocolate but any high quality chocolate, like Ghirardelli cocoa chips, will besides work !
Storing Instructions: Refrigerate in an airtight container for up to 3 weeks. Rewarm slowly in the microwave, stirring every 30 seconds, before serving .
Freezing Instructions: Cool completely then storehouse in a deep-freeze dependable jar or container for up to 3 months. Thaw overnight in the refrigerator then rewarm slowly in the microwave, stirring every 30 seconds. Be careful not to let it get excessively hot or burn .
Nutrition
Calories:
283
kcal
Carbohydrates:
38
g
Protein:
2
g
Fat:
14
g
Saturated Fat:
8
g
Cholesterol:
18
mg
Sodium:
68
mg
Potassium:
175
mg
Fiber:
2
g
Sugar:
33
g
Vitamin A:
195
IU
Calcium:
26
mg
Iron:
1.8
mg
Did You Make This Recipe ? Tag @ TastesBetterFromScratch on Instagram with # TastesBetterFromScratch !@TastesBetterFromScratch I originally shared this stake in December 2014. Updated December 2020.
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