Hot Fudge Sauce

Hot Fudge Sauce

Rich, glossy chocolate sauce made on the stovetop in under 15 minutes.

Total 15 min Makes 16 oz Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This hot fudge sauce turns cocoa, butter, and cream into a thick, glossy topping with a deep chocolate flavor. It thickens as it simmers and firms up slightly on contact with cold ice cream, making it a reliable finish for sundaes or a drizzle over brownies.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped

Method

  1. In a 6-quart saucepan, melt the butter over medium-low heat.

  2. Whisk in the sugar, cocoa powder, and salt until smooth and no lumps remain.

  3. Slowly whisk in the heavy cream until fully incorporated.

  4. Bring the mixture to a gentle simmer, whisking constantly, and cook until it thickens slightly and turns glossy.

  5. Remove from heat and stir in the chopped chocolate and vanilla extract until the chocolate is fully melted and the sauce is smooth.

  6. Let the sauce cool slightly before serving, or transfer to a jar and refrigerate for up to 2 weeks, reheating gently before use.

Rate this recipe

★ 4.2 (1)

Hot Fudge Sauce

This hot fudge sauce turns cocoa, butter, and cream into a thick, glossy topping with a deep chocolate flavor. It thickens as it simmers and firms up slightly on contact with cold ice cream, making it a reliable finish for sundaes or a drizzle over brownies.

15 min 16 oz 160 cal

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped

Method

  1. 1

    In a 6-quart saucepan, melt the butter over medium-low heat.

  2. 2

    Whisk in the sugar, cocoa powder, and salt until smooth and no lumps remain.

  3. 3

    Slowly whisk in the heavy cream until fully incorporated.

  4. 4

    Bring the mixture to a gentle simmer, whisking constantly, and cook until it thickens slightly and turns glossy.

  5. 5

    Remove from heat and stir in the chopped chocolate and vanilla extract until the chocolate is fully melted and the sauce is smooth.

  6. 6

    Let the sauce cool slightly before serving, or transfer to a jar and refrigerate for up to 2 weeks, reheating gently before use.