Hot Fudge Sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes about 2 cups

June 2012


  • 1 cup whipping cream

  • 1/2 cup light corn syrup

  • 6 ounces semisweet chocolate, chopped

  • 6 ounces bittersweet (not unsweetened) chocolate, chopped

Recipe Preparation

  • Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add all chocolate and stir until melted and smooth.DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Rewarm Hot Fudge Sauce over medium-low heat just until heated through before serving.

Recipe by Sara Foster

Reviews Section



BA LogoBon appetit

Sign up for the Bon Appétit


Will be used in accordance with our user agreement and privacy policy

Explore Bon Appétit

More from Bon Appétit

recipeButtery Tomato and Cinnamon-Spiced Rice2020-08-11T09:00:00.000Z

recipeBasque Burnt Cheesecake2019-01-24T15:00:00.000Z

recipeOur site's Best Pesto2018-08-21T11:00:00.000Z

BA LogoBon appetit
  • Subscription Services
  • Contact Bon Appétit
  • Reprints/Permissions
  • Newsletter Signup
  • Accessibility Help
  • RSS Feeds
  • Site Map
  • Condé Nast Store
  • Careers
  • Bon Appétit Media Kit

Food Innovation Group: Bon Appétit and Epicurious
© 2020 Condé Nast. All rights reserved.
Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).
Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

This Easy, 4-Ingredient Hot Fudge Sauce Is Such an Excellent Summer Party Trick

One of the great pleasures of summer is a special ice cream—whether it’s soft serve from a truck, ice cream sandwiches from your own freezer, or homemade, there’s no season where ice cream feels quite so special as in the summer. One of my favorite tricks for taking a treat from fun to extra-special is to whip up an easy hot fudge with just a couple of ingredients. It comes together in about 20 minutes with four ingredients. Here’s the simple technique you can keep in your back pocket for the moments when nothing but an ice cream sundae will do.

Don’t sweat the proportions too much here. This recipe is pretty hard to mess up𠅊ll you’re doing is mixing together a bunch of ingredients that already taste delicious and cooking them gently until they make a smooth sauce. There’s no complicated chemical reaction we’re looking for, only a uniform texture, which is why a little more or less of any of them ingredients won’t significantly impact the outcome of the hot fudge.

Start by setting a heavy-bottom saucepan over low heat. The heavy bottom will keep you from scorching the chocolate, which can burn easily. Add about 1 cup of chocolate chips and about 1 tablespoon of butter. Ideally, the chocolate chips should be unsweetened so you can control the sweetness, but dark or semisweet chocolate will work in a pinch. Use a spatula to stir the butter and chocolate so that it melts evenly. Once it’s all melted, add about 1/4 cup of cream, half and half or milk, and 2 tablespoons of sugar and stir together. If you’re using dark chocolate, which already has more sugar added, you may find you want more chocolate and less sugar. Feel free to play with the proportions to find something that is pleasing to your taste buds. Increase the heat to medium, and stir often as you wait for the sauce to come to a low simmer.

The simmer ensures that the sugar is melted into the chocolate and that everything is incorporated. Once you hit this point, remove from the stove and transfer to a heat-proof container and let cool just slightly before drizzling it over your ice cream. My preferred combination is vanilla with a landslide of fudge and a sprinkle of chopped, smoked almonds for that crunchy, salty counterpoint. Keep this fudge in your fridge for up to ten days, though I doubt it will last that long.

Easy Instructions

Making hot fudge isn’t like making candy. There are no complicated instructions and no need for a candy thermometer.

Mix the chocolate chips, sweetened condensed milk and butter in a small sauce pan. Heat it over medium heat stirring constantly until the chocolate is melted and the sauce is shiny and smooth.

It is very important to keep stirring the sauce! If you don’t stir it the hot fudge could burn. Also keep the heat on medium to low. You don’t want the hot fudge to boil.

Once everything is melted and the sauce looks thick and shiny take it off the heat and let it cool. It will thicken a little bit more as it cools.

Hot Fudge Sauce

The first time I ever had this Hot Fudge Sauce at my sister-in-law’s house. She actually had made Mel’s Brownies for Sunday dessert and then we topped it with ice cream and this chocolate heaven.

I literally was pouring it in my bowl and just eating/drinking the hot fudge sauce all by itself.

Because it essentially has all the components of a caramel sauce, there’s a slight caramel taste to it. You’re not mad at it, right? You shouldn’t be.

This is similar to this Chocolate Sauce Topping already on my site which also happens to be my number one post to attract spam. Naughty spam too. Who knew chocolate sauce could be such a provocative topic.

This Chocolate Fudge version is a little silkier and the taste is completely different.

This is actually my sister-in-law’s roommate’s recipe from college. Those seem to be the best ones. I still have a recipe box from my college roommates with recipes we made together and it is priceless.

You want to bring your mixture to a boil and then start the timer! This is very important to the making the chocolate sauce. Make sure you have a pot that is big enough so it doesn’t spill over.

Then you pour it into a blender (I used a Blendtec) and blend for 2-4 minutes. You’ll notice that it will start thickening up the longer you blend it.

Right away it will be a fairly thin sauce but will thicken as it sits. This is what it looks like after about 20 minutes. Mmm. I may have just left the spoon in the bowl for convenience.

I mean really. Do you feel me? Can you taste how good this Hot Fudge Sauce is?

And because I know I will get a ton of questions about this, yes, you can make it ahead of time and store until using. You can store it in the fridge. It will thicken up but to thin it out just microwave it in intervals and stir well.

Sanders-Style Hot Fudge Sauce

Sanders first opened in Downtown Detroit in 1875. Over the years, they expanded to over 57 stores covering the Detroit area. These stores not only sold candy, fudge toppings, and baked goods, but also had fountain counters serving light lunches, as well as an assortment of desserts including the popular Ice Cream Sodas, Sundaes and Hot Fudge Cream Puffs.

Sanders soon became the leading purveyor of candies in the Greater Detroit area and began to sell directly to national supermarket chains and other retailers in the area. Many of the national stores were outfitted with Sanders in-store bakery stations for cake decorating and more, while others featured the full line of Sanders products in their bakery departments.

Sanders still uses the finest quality ingredients in all of their chocolates, candies and fudge toppings following strict formulas created by Fred Sanders over 100 years ago.

Hot Fudge Sauce We also like to drizzle this homemade hot fudge sauce over Peanut Butter Pie, Mint Oreo Ice Cream Dessert, and Frozen Oreo Ice Cream Dessert.

Homemade Hot Fudge Sauce

I have tried many recipes for homemade hot fudge sauce over the years, but this one remains my favorite. Not only is it the one I grew up with (thanks for the recipe mom!), it also tastes amazing. But the thing that sets it apart from the others I&rsquove tried is that it stores really well.

All the other recipes I&rsquove made have turned grainy when they are stored in the fridge. They melt fine of course, but this one just stays smooth and creamy. So if you get a hankering for a spoonful, you don&rsquot have to heat it up first. Much easier to sneak without your kids catching you. 😉

How to make homemade hot fudge sauce:

Combine sugar, cocoa, and salt in a large saucepan, then slowly stir in the evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 6-8 minutes, or until thickened. (It will thicken even more as it cools, so don&rsquot overcook it.)

Remove from heat and stir in butter and vanilla. Continue stirring till butter is melted.

After the hot fudge has cooled to room temperature, pour into glass jars.

What is the difference between hot fudge sauce and chocolate sauce or syrup?

-Hot fudge sauce has a deeper, richer flavor that chocolate syrup. Hot fudge sauce is made with sugar, butter, chocolate, and cream or evaporated milk. Chocolate syrup is usually made with a simple mixture of corn syrup or sugar and chocolate.

-Hot fudge sauce is typically thicker when chilled, and liquifies when heated. Chocolate syrup is much thinner, even at room temperature or chilled.

How do I store my hot fudge sauce?

This hot fudge stores really well in the refrigerator, and doesn&rsquot turn grainy. I like storing it in glass jars to I can just pop it in the microwave to heat it up when we need it. I know it lasts for up to two months, but it may last longer, we just eat it up before then!

Homemade chocolate sauce makes fun Christmas neighbor gifts! I found these cute little glass jars at Tai Pan Trading, and just knew I had to use them this year. Although I must admit, I am saving several for myself because I just love them. 🙂 You can also use little mason jars, or any other glass jars you can find.

I made up some cute tags to go with the hot fudge, so I am including the free printables for you. There are three pages.

Page one is the hot fudge labels, page two is the &ldquoMerry Christmas&rdquo tags, page three is the &ldquoTo/From&rdquo tags. Just click on the link below to download and print the page or pages you need.

Free Printable Hot Fudge Christmas Gift Tags

Here&rsquos a sample of what they look like: Hot Fudge Labels Merry Christmas Tags To/From Christmas Gift Tags

Recipe Summary

  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup heavy cream
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Combine the sugar and cocoa powder in the top of a double boiler set over briskly simmering water, and whisk to combine. Add the heavy cream and corn syrup, and whisk until smooth. Cook, whisking constantly, until the mixture is hot, thick, and creamy, 3 to 5 minutes. Add the chocolate, butter, vanilla, and salt, and stir to combine. Cook, stirring occasionally, until the chocolate and butter are melted and the sauce is smooth, 2 to 3 minutes. Keep warm until ready to serve. Store it in a nonreactive airtight container, refrigerated.

1 1/2 squares (ounces) unsweetened chocolate
1 cup milk
1 cup sugar
1/8 tsp. salt
2 tbsp. corn syrup
1/2 tsp. vanilla

Combine chocolate and milk, place over low heat, bring to boiling point and cook until smooth, stirring constantly. Add sugar, salt and syrup and stir until sugar is dissolved continue boiling gently, without stirring, until quite thick (220 deg. F). Add vanilla.

Submitted by: iwannafarm on May 4, 2010

Review this Recipe

Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other Posts to Enjoy

Easy Cream Cheese Crescent Roll Dessert

Rose Petal Butter

Pigs in a Blanket

Add Your Thoughts Cancel reply

You must be logged in to post a comment.


Site Info

Search Farm Bell Recipes

Browse Tags

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. .
    Bonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    fowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, .
    fieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning .
    fieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since .
    fieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in .
    DaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped .
    femforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You .
    jobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from .
    Cheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    Cassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and .
    Cassie on Recipes Using Kefir

Latest on the Forum

The Farmhouse Table

The Canning Pot

Thanks for being part of our community!

Copyright © 2004-2021 Suzanne McMinn &bull Design by Swank Web Design &bull Powered by WordPress


  1. Kulbart

    But is there a similar analogue?

  2. Edvard

    not really:!

  3. Kazibei

    In my opinion, it is actual, I will take part in discussion. I know, that together we can come to a right answer.

Write a message