This Hot Fudge recipe is my go-to when I want a rich, velvety chocolate sauce to drizzle over ice cream, brownies, or even just eat by the spoonful. It’s thick, glossy, and packed with deep chocolate flavor—the kind of indulgence that instantly upgrades any dessert.
Why You’ll Love This Recipe
I love how this hot fudge sauce comes together quickly with just a handful of pantry staples. It’s way better than store-bought versions, with a richer texture and a more intense chocolate taste. Plus, I can control how sweet or dark I want it by adjusting the chocolate. It’s also great for gifting or prepping ahead for sundaes and celebrations.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsweetened cocoa powder
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Granulated sugar
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Heavy cream
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Unsalted butter
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Semisweet or bittersweet chocolate chips (or chopped chocolate)
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Vanilla extract
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Salt (just a pinch, to balance the sweetness)
Directions
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In a saucepan, I whisk together the cocoa powder and sugar.
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I stir in the heavy cream and butter, then heat the mixture over medium heat, stirring constantly until everything is melted and smooth.
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Once it starts to bubble gently, I reduce the heat and let it simmer for 4–5 minutes, stirring often. This helps it thicken.
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I remove the pan from the heat and stir in the chocolate, vanilla, and salt until the sauce is glossy and fully combined.
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I let it cool slightly before serving—it thickens more as it cools.
Servings and timing
This recipe makes about 1½ to 2 cups of hot fudge, enough to serve 8–10 generous spoonfuls. It takes me about 10 minutes to make from start to finish.
Variations
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I sometimes add a tablespoon of espresso powder to deepen the chocolate flavor.
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For a spiced version, I’ve stirred in cinnamon or a pinch of cayenne.
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I’ve swapped half the chocolate for milk chocolate when I want a sweeter, creamier version.
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For a grown-up twist, I add a splash of bourbon or Irish cream liqueur.
Storage/Reheating
I store leftover hot fudge in an airtight jar in the refrigerator for up to 2 weeks. To reheat, I microwave it in short intervals (15–30 seconds), stirring in between until warm and smooth again. I can also reheat it on the stove over low heat, adding a splash of cream if it gets too thick.
FAQs
Can I use milk instead of cream?
Yes, but I find that using milk makes the sauce thinner. If I want that classic thick fudge texture, heavy cream works best.
Why is my hot fudge grainy?
Graininess can happen if the sugar doesn’t dissolve fully. I make sure to stir constantly and use gentle heat to avoid this.
Can I use Dutch-processed cocoa?
Yes, I’ve used both natural and Dutch-processed cocoa in this recipe. Dutch gives a darker, richer flavor.
Can I make this dairy-free?
I’ve made it with coconut cream and vegan butter, and it turned out delicious. Just be sure the chocolate is dairy-free too.
How thick should it be?
It thickens more as it cools. I like to simmer it until it coats the back of a spoon—then it’s perfect for drizzling or spooning over desserts.
Conclusion
This Hot Fudge recipe is the ultimate chocolate sauce that I always keep on hand for spontaneous dessert cravings. Whether I pour it over ice cream, swirl it into milkshakes, or use it as a dip for fruit, it never fails to deliver that rich, luscious chocolate hit. It’s a quick classic I turn to again and again.
