There’s nothing better than a classic homemade hot fudge sauce recipe. This hot fudge sauce is thick and smooth, intensely chocolaty, with a touch of chewiness. Store bought can't compare.
There’s nothing better than warm, homemade hot fudge sauce over a scoop of vanilla ice cream. And fortunately, both are generally naturally gluten free!
It’s super quick and easy to make, and you probably already have most of the ingredients on hand. It also keeps well in the fridge for up to a month and can be re-heated in the microwave whenever that chocolate craving hits.
Ingredients
- butter
- whipping cream
- corn syrup
- brown sugar
- cocoa powder
- espresso powder
- salt
- vanilla extract
- chocolate chips
See recipe card for quantities.
Ingredient Notes
Butter: I use regular salted butter, if using unsalted butter, add an additional pinch of salt.
Whipping cream: In Canada, whipping cream is generally sold with a 33% or 35% milk fat - if elsewhere, try to find a cream with a similar fat content.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Espresso powder: You don’t taste the coffee flavour in the finished hot fudge sauce, the espresso powder just intensifies the chocolate taste. You can leave it out if you prefer.
Chocolate chips: Use semi-sweet or bitter-sweet chocolate chips or chopped chocolate. I generally use bitter-sweet chocolate chips.
Instructions
- In a large saucepan, over medium heat, combine the butter, whipping cream, corn syrup, brown sugar, cocoa powder, espresso powder and salt. Stir until smooth and melted together.
- Bring to a simmer. Simmer on low for around 5 minutes stirring regularly.
- Remove from heat. Stir in the chocolate chips and vanilla. Stir until smooth.
- Let cool for 5 minutes. Serve warm.
Top Tips for Perfect Hot Fudge Sauce
- Stir, stir, stir: while this sauce is relatively quick to make, you can’t walk away from the stove while making it. Stir continuously and keep at just a simmer to avoid potentially scorching the bottom of your sauce.
- Don’t skip the vanilla and salt: these add ins really do add a depth of flavour to the sauce that you don’t want to skip.
Storage
Hot fudge sauce will keep stored in a glass jar in the fridge for up to 1 month. Reheat in the microwave.
Recipe Card
Hot Fudge Sauce
Ingredients
- 2 tablespoon butter
- ⅔ cup whipping cream
- ½ cup corn syrup
- ¼ cup brown sugar, packed
- ¼ cup cocoa powder
- ¼ teaspoon espresso powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup chocolate chips, semi-sweet or bitter-sweet
Instructions
- In a large saucepan, over medium heat, combine the butter, whipping cream, corn syrup, brown sugar, cocoa powder, espresso powder and salt. Stir until smooth and melted together.
- Bring to a simmer. Simmer on low for around 5 minutes stirring regularly.
- Remove from heat. Stir in the chocolate chips and vanilla. Stir until smooth.
- Let cool for 5 minutes. Serve warm.
Notes
- Stir, stir, stir: while this sauce is relatively quick to make, you can’t walk away from the stove while making it. Stir continuously and keep at just a simmer to avoid potentially scorching the bottom of your sauce.
- Don’t skip the vanilla and salt: these add ins really do add a depth of flavour to the sauce that you don’t want to skip.
- Hot fudge sauce will keep stored in a glass jar in the fridge for up to 1 month. Reheat in the microwave.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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