This hot fudge sauce recipe is easy to make and tastes delicious. This homemade hot fudge sauce can be used as a topping for ice cream, cakes or even on top of peanut butter cups!
The “best hot fudge sauce recipe” is a homemade version of the popular store-bought hot fudge sauce. You can make this delicious sauce in less than an hour.
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This recipe for homemade hot fudge sauce is simple and tasty. It’ll be your go-to ice cream topping for the rest of the summer.
We temporarily lived with my great grandma, Lottie, when I was a child. She was a beautiful lady and a fantastic chef. I was only around 5 years old at the time, but I have strong recollections of our time together at her house.
I recall sitting at her dining room table for hours, painting with colors she kept in an old coffee can and a rotary phone that sat on her well maintained desk.
Her house was spotless, and I recall chuckling when she ordered me not to step on her davenport.
She had a drawer dedicated to her favorite baking utensils, and she even bought a set of tiny tools just for me. She’d use a babushka to gently tie my hair back and out of my face, then place a lump of dough in front of me.
We’d spend hours at the kitchen table spreading out dough and carving flawless circles out of it with the top of a glass. Then we’d fill, fold, and crimp each dough circle to make the most incredible pierogies.
We’d all get into the vehicle on summer afternoons and go to the ice cream shop.
I’ve always preferred caramel sundaes, but I recall sneaking nibbles of my father’s Tin Roof Sundaes, which were smothered in the most amazing hot fudge sauce. Elle can’t get enough of all things chocolate, despite the fact that I’ve never been a big fan of hot fudge.
She also loves ice cream in the summer, particularly when it’s covered with chocolate sauce, Reddi Wip, sprinkles, and, of course, a cherry.
This homemade hot fudge sauce should absolutely be on your summer bucket list, whether you’re out of the canned stuff or simply want a rich, chocolaty, handmade treat for your favorite ice cream.
HOW TO MAKE HOT FUDGE SAUCE AT HOME
Making your own hot fudge sauce is much simpler if you read my article on how to create caramel sauce.
You’ll need the following Ingredients:
To create this dish, you’ll need the following Ingredients:
- 2/3 gallon of heavy cream
- 1/2 cup corn syrup (light)
- 1/3 cup dark brown sugar, packed
- 1/4 cup cocoa powder, Dutch-process, unsweetened
- salt (1/4 teaspoon)
- 6 ounces coarsely chopped bittersweet chocolate (not unsweetened)
- 2 tblsp butter (unsalted)
- 1 teaspoon vanilla extract (pure)
If you bake often, you’re likely to have several of these items on hand. Let’s speak about the one component you may not have readily available: Dutch-process cocoa.
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
Natural cocoa and Dutch-process cocoa are the two most common types of cocoa powder.
The acidity of cocoa powder has been reduced in Dutch-process cocoa, giving it a darker color and less bitter taste than natural chocolate.
Using Dutch-process cocoa in this recipe will help it get a deep, rich color while also avoiding any bitterness. It’ll be all chocolate, all the time!
Creating this dish
You can prepare this hot fudge sauce recipe if you can mix things together and bring them to a boil. I’ll keep my word.
For this dish, I prefer to use a hefty pot. It will ensure that the sauce heats evenly and does not burn.
In a large mixing bowl, combine the cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chopped chocolate. Bring everything to a boil, stirring constantly until the chocolate is melted.
Reduce the heat to medium-low and continue to cook, stirring periodically, for approximately 5 minutes.
Remove the sauce from the heat after 5 minutes and whisk in the butter, vanilla, and the remaining chocolate until creamy. The sauce will thicken a little and have a lovely finish.
Allow the fudge sauce to cool slightly before serving.
APPLICATIONS FOR THIS HEATED FUDGE SAUCE RECIPE
Your homemade hot fudge sauce may be used in a variety of ways. It’s possible you’ll find yourself preparing a fresh batch every week!
It’s fantastic for drizzling over no-churn ice cream, but don’t stop there! Make a sundae bar with this fudge sauce, strawberry sauce, caramel, sprinkles, and homemade whipped cream.
It’s basically a one-way ticket to being the coolest parent ever.
But don’t stop with the ice cream! For a really delicious morning treat, try it on top of Bisquick waffles or a stack of Boston cream pie pancakes.
It’s also delicious served on top of a piece of vanilla cheesecake or cheesecake bars.
You’re only limited by your creativity when it comes to this sauce!
STORAGE
This dish must be kept in the refrigerator because to the dairy content.
Allow the sauce to cool fully before storing leftovers in the fridge for up to one week in an airtight container, such as a glass jar.
After chilling, the sauce thickens considerably, so you’ll probably want to reheat it somewhat. I suggest doing it in the microwave in 15-second intervals on low, stirring after each one, until it reaches your preferred consistency.
Ingredients
- 2/3 gallon of heavy cream
- 1/2 cup corn syrup (light)
- 1/3 cup dark brown sugar, packed
- 1/4 cup cocoa powder, Dutch-process, unsweetened
- salt (1/4 teaspoon)
- 6 ounces coarsely chopped bittersweet chocolate (not unsweetened)
- 2 tblsp butter (unsalted)
- 1 teaspoon vanilla extract (pure)
Instructions
- Combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate in a medium, heavy saucepan over medium heat. Bring the mixture to a boil, stirring constantly, until all of the chocolate bits have melted.
- Reduce heat to low and simmer for approximately five minutes, stirring periodically. Remove the pan from the heat and mix in the remaining chocolate, butter, and vanilla until smooth.
- Before serving, allow the sauce to cool.
Notes
This recipe may simply be tweaked to generate different tastes. I used 1/4 teaspoon peppermint extract, which gave the drink a delicate, smooth, minty taste.
To preserve, let sauce to cool fully before placing it in an airtight container in the refrigerator for up to one week.
Epicurious has a recipe from Gourmet magazine from February 2004.
Information about nutrition
Amount Per Serving Calories 181 Yield 16 Serving Size 2 teaspoons 11g total fat 7g Saturated Fat 0g Trans Fat 3 g of unsaturated fat 15 milligrams of cholesterol 46 milligrams sodium 18g Carbohydrates 3 g of fiber 12 g sugar 3 g protein
Have you tried this recipe yet?
Please include me in your social media posts! I’m curious to see what you’ve created! @jamiemba
This is a homemade hot fudge sauce recipe that uses sweetened condensed milk. The sauce can be made in less than 20 minutes and tastes delicious. Reference: hot fudge sauce recipe sweetened condensed milk.
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