Hot Fudge Recipe

A glass jar of hot fudge with a spoon scooping some out.

My Hot Fudge Recipe is delightful over ice cream, brownies, waffles, and more! Ready in 5 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 191kcal

Author John Kanell

Equipment

Small pot
Whisk
Mason Jar

Ingredients

1 cup heavy cream (240ml)
½ cup granulated sugar (100g)
¼ teaspoon salt optional
½ cup unsalted butter (113g)
6 ounces semi-sweet or bittersweet chocolate finely chopped (170g)
¼ cup unsweetened natural cocoa powder (20g)
1 teaspoon vanilla extract

Instructions

Combine the cream, sugar, salt, and butter in a small pot the place over medium heat, stirring frequently until the butter melts and the mixture starts to simmer.
Simmer for just under a minute then reduce heat to medium-low. Add the chocolate in and stir until melted.
Remove from heat and whisk in the cocoa powder and vanilla then return to heat and cook on low for about 30 seconds or until glossy and smooth.
Jar and store in the refrigerator, when ready to use reheat in a saucepan over medium low heat.

Notes

Add corn syrup for a softer hot fudge. While I typically make homemade hot fudge recipe without corn syrup, you can add ¼ cup of light corn syrup at the beginning of the recipe. This will give you an extra glossy fudge that stays softer at a cooler temperature.
Use unsalted butter. Different brands of butter have varying levels of salt in their salted butter. This is why you should use unsalted butter and add ¼ teaspoon salt instead. You can skip the salt entirely if you prefer, but I do like the extra something special it brings to the hot fudge recipe.
Do not use high heat. Chocolate and cocoa powder can burn easily. Use low to medium heat only so the sauce doesn't burn on the bottom of your pot.
Hot fudge will naturally thicken more as it cools, so don't worry if it's not super thick immediately when taken off the heat.
Use different chocolate for a sweeter sauce. You can use dark chocolate bars with a lower percentage of cacao (60% to 70%) in place of the bittersweet for a sweeter hot fudge recipe. If you don't have chocolate bars, you can use semisweet chocolate chips.

Nutrition

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