Hot Fudge Recipe

hot fudge sauce pouring from above into glass jar

5 stars from 3 reviews

This Hot Fudge Recipe makes the richest, creamiest chocolate dessert sauce you’ve ever tried. And you can make a batch in only 10 minutes!!

Author: Donna Elick

Servings: (2 cups total)

Prep Time5

Cook Time5

Total Time10

Ingredients

1/2 cup granulated sugar
1 1/2 cups heavy cream
2 tablespoons light corn syrup
8 ounces milk chocolate chips or chopped milk chocolate
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Instructions

COMBINE INGREDIENTS: Add the granulated sugar, heavy cream, light corn syrup, milk chocolate, and unsalted butter to a medium saucepan.
HEAT AND WHISK: Place the saucepan over medium heat. Whisk constantly as the mixture heats and the chocolate melts.
SIMMER: Bring the mixture to a gentle boil, then continue whisking for about 5 minutes, until the sauce looks glossy and slightly thickened. It should coat the back of a spoon. The sauce will continue to thicken as it cools.
ADD VANILLA: Remove the saucepan from the heat. Stir in the vanilla extract until fully combined.
SERVE OR STORE: Serve warm, or let cool slightly and transfer to a heat-safe glass jar.

Video

Notes

Chocolate Options: Milk chocolate gives the creamiest, sweetest result. Semi-sweet or dark chocolate can be used, but the sauce will be less sweet.

Texture Tip: Do not overcook. If the sauce seems thin in the pan, that’s normal. It thickens significantly as it cools.

Storage: Store hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating: Reheat gently in the microwave in 15 to 20-second intervals, stirring between each, or warm in a saucepan over low heat.

Nutrition