Hot Fudge Sauce
One taste of this thick, sticky Homemade Hot Fudge Sauce will have you forever skipping the storebought version! All you need is pantry staple ingredients, espresso powder, and a chopped high-quality chocolate bar, and in no time, you’ll be adding fudgy decadence to all of your desserts!
The Best Hot Fudge Is Homemade!
Kick dessert time up a notch with this Homemade Hot Fudge! Drizzle it over your nightly bowl of ice cream, use it as an additional layer on cakes and brownies, or enjoy it with fresh fruit!
Or eat it off the spoon, we do that too, so we won’t judge. 😉 Whatever dessert concoction you’re creating, this hot fudge HAS to be a part of it!
The sweetest part about this homemade hot fudge is how EASY it is to make with simple ingredients in minimal time. Leave the preservative-filled storebought version on the shelf and head to the kitchen to make this rich, fudgy step-by-step recipe!
Rebecca’s Recipe Review
Taste: Rich and decadent chocolate flavor with a hint of coffee.
Texture: Thin to start but thickens as it cools. Never resolidifies at room temperature but stays thick and soft.
Ease: 3/10
Pros: No preservatives and tastes just as good as the storebought stuff!
Cons: More time consuming than grabbing a jar off the shelf..
Would I Make This Again? Yes, we make it a lot!
Hot Fudge Ingredients
To make a batch of homemade hot fudge you’ll need heavy cream, granulated sugar, light brown sugar, salted butter, and fine sea salt. To smooth the overall flavor of the fudge out we also add in vanilla extract.
As for the chocolate flavoring, this is built with ingredients such as Dutch process cocoa powder and bittersweet chocolate. I recommend using a high-quality chocolate bar such as Ghirardelli, Guittard, or Trader Joe’s and then chopping it up yourself to use.
To finish off the hot fudge I incorporated espresso powder into the recipe to really enhance the chocolate taste of this hot fudge!
How To Make Hot Fudge Sauce Recipe
- Bring heavy cream, granulated sugar, light brown sugar, salted butter, fine sea salt, and espresso powder to a simmer in a small saucepan over medium-low heat.
- Whisk bittersweet chocolate into the simmered mixture until it has melted. Then remove the saucepan from the heat.
- Sift the Dutch process cocoa powder into the pot and whisk the sauce until it becomes smooth.
- Return the saucepan to the stovetop over low heat and continue to whisk constantly until the hot fudge sauce becomes glossy.
- Remove the saucepan from the heat and whisk in the vanilla extract.
- Cool the hot fudge to allow it to thicken, stirring it every so often.
- High-Quality Ingredients – For the best-tasting hot fudge it’s best to reach for high-quality ingredients, especially when it comes to the butter and chopped chocolate.
- Espresso Powder – Don’t worry, this doesn’t leave a strong coffee flavor! Instead, espresso powder just intensifies the chocolaty fudge flavor.
- Simmering – Be careful not to overcook the hot fudge when simmering it as overcooked hot fudge will take on a grainy, unpleasant texture.
- Cooling Time – The hot fudge needs at least 1 hour to cool so that it thickens up to the perfect hot fudge consistency.
How To Serve Hot Fudge
Hot fudge sauce can be enjoyed in so many delicious ways! Here are some of our favorite ways to eat up this fudgy, gooey goodness:
- Ice Cream Sundaes – Add this hot fudge to your toppings bar for make-your-own ice cream sundaes! Don’t forget the Homemade Whipped Cream and if you’re feeling extra, make them brownie sundaes with my Homemade Chocolate Fudge Brownies!
- Cakes – Replace the storebought hot fudge in cake recipes such as my Molten Lava Cake Cookies, Mocha Poke Cake, Chocolate Peanut Butter Poke Cake, or Crockpot Chocolate Cake!
- Brownies – Use this homemade hot fudge as the topping to my Peanut Butter Crunch Brownies or Brownie Sundae Cupcakes!
- Fruit Dip – Prepare and slice up some fresh fruit such as strawberries, raspberries, blueberries, bananas, and even pineapple to dip in this hot fudge! It makes for a fruity chocolaty treat that is out-of-this-world!
How To Store Hot Fudge Sauce
Once the hot sauce has cooled, transfer it into an airtight container or a jar with a tight lid such as a mason jar. Store the homemade hot fudge sauce in the fridge to enjoy for up to 1 week.
For longer storage you can freeze homemade hot fudge! To do so, transfer the cooled hot fudge into a freezer-safe airtight container or jar and then place it in the freezer for up to 3 months. Then thaw it in the fridge overnight before using.
When you’re ready to enjoy the hot fudge sauce you can pop it in the microwave on intervals, stirring between each, or reheat it in a saucepan on the stovetop over low heat.
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Homemade Hot Fudge Sauce Recipe
Ingredients
- 1 cup heavy cream 240 mL
- ⅓ cup granulated sugar 67g
- ¼ cup light brown sugar 57g, packed
- 2 tablespoons salted butter
- ¼ teaspoon fine sea salt
- ⅛ scant teaspoon espresso powder
- 1 ounce bittersweet chocolate chopped
- ⅔ cup Dutch process cocoa powder 67g, sifted
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, combine 1 cup heavy cream, ⅓ cup granulated sugar, ¼ cup light brown sugar, 2 tablespoons salted butter, ¼ teaspoon fine sea salt, and ⅛ scant teaspoon espresso powder and bring to a simmer over medium-low heat.
- Simmer for 45 seconds, then add 1 ounce bittersweet chocolate and whisk until melted.
- Remove from heat, then sift ⅔ cup Dutch process cocoa powder into the pot and whisk until smooth.
- Return to low heat and continue to whisk constantly until the mixture becomes glossy.
- Remove from heat and whisk in ½ teaspoon vanilla extract.
- Set aside to cool for at least 1 hour to thicken, whisking every so often.
Notes
- This recipe makes about 1.5 cups of hot fudge. The nutritional information is an estimate per tablespoon.
Nutrition
Did You Make This Recipe?
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Great recipe, but how long will it keep, and can it frozen?
Hi Phee, there are storage instructions in the post. I recommend enjoying it within 1 week or freezing for up to 3 months.