This is the BEST 10-minute homemade hot fudge recipe! It’s rich, thick and decadent. Spoon this chocolate dessert topping over ice cream. Pour it over waffles, chocolate pancakes, brownies, and chocolate cake. Once cooled, use hot fudge sauce as a luxurious filling for chocolate pop tarts.
If you’re an ice cream lover, add this homemade hot fudge sauce to your list of must-make summer recipes. It’s simple to make, and tastes 100% better than store-bought. Even better than Sanders hot fudge dessert topping!
This old-fashioned hot fudge recipe produces a rich, thick chocolatey mixture that hangs onto the spoon before dripping down. It’s the same texture as the chocolate topping on McDonalds hot fudge sundae.
It’s such a treat to enjoy hot fudge topping over homemade ice cream. My current favorites are chocolate chip ice cream and cookie monster ice cream. The contrast in temperatures is so delightful. Complete the ice-cream-parlor experience with whipped cream and a maraschino cherry.
And when setting up an ice cream bar for parties, you’ll want to include this scrumptious salted caramel sauce. It’s super easy to make and so good.
- Chocolate Chips: The key to a great fudge sauce is good-quality chocolate. For this hot fudge recipe I use Guittard semi-sweet chocolate chips. It has a beautiful flavor profile.
- Granulated Sugar: Adds the perfect amount of sweetness to this homemade hot fudge sauce.
- Sweetened Condensed Milk: Adds even more sweetness and richness to the thick chocolatey mixture.
- Heavy Cream: Helps create a thick, spoonable texture. It’s important to note that lower fat milks will not work.
- Pure Vanilla Extract: Greatly enhances the flavor of chocolate. I prefer Mexican vanilla extract for it’s special vanilla taste with rich buttery notes and delicious aroma.
- STEP 1: Add the chocolate chips, granulated sugar, sweetened condensed milk, heavy cream, and a pinch of salt (optional) to a small saucepan set over medium heat.
- STEP 2: Stirring often, cook the fudge until the chocolate has melted (about 3 minutes). Stirring constantly, cook until the hot fudge sauce begins to boil and thickens enough to coat the back of a spoon (about 7 minutes). Remove the pan from heat. Stir in the vanilla extract.
- STEP 3: Transfer hot fudge to a heat-safe bowl with a spoon for serving.
KITCHEN SMARTS: If the hot fudge will be used as a pastry filling, let it cool to room temperature before using. Once cooled, the mixture will be thick enough to spoon onto the dough in small mounds without overspreading.
These are the most commonly-asked questions when making homemade hot fudge sauce, and the most helpful answers for recipe success.
No. They’re similar but not the same. Chocolate syrup has a weak chocolate flavor and a thinner consistency than hot fudge sauce. It does not thicken in the fridge and can be served cold. Hot fudge has an intense chocolatey flavor with a thick dense texture. It becomes thicker when cooled in the fridge. To be pourable it must be heated.
Salt is a natural flavor enhancer that balances the flavor of chocolate. It accentuates sweetness while tamping down bitterness.
Hot fudge sauce can be finicky. It can develop a grainy texture if cooked over high heat (chocolate gets scorched), cooked too long, or wasn’t stirred constantly. Grains can also develop if it was cooled too quickly (refrigerated) before it had a chance to gradually cool down to room temperature. You can try to fix a gritty hot fudge sauce by adding a bit more cream and whisking vigorously until smooth.
Transfer room temperature hot fudge sauce to an airtight container (like a mason jar with lid) and refrigerate up to 2 weeks.
The best way to rewarm hot fudge sauce is on stovetop. Transfer the chocolate topping to a small saucepan. Rewarm on stovetop over medium-low heat, stirring constantly. To rewarm in a microwave, transfer hot fudge sauce to a heat-safe bowl. To avoid scorching, microwave in 10 second intervals, stirring well between each.
Yes, it can be frozen. Once the hot fudge sauce has completely cooled, transfer it to an airtight freezer container and freeze for up to 1 month. When ready to enjoy, thaw it in the fridge overnight then reheat on stovetop. If it needs to be thinned, whisk in some evaporated milk.
MORE EASY CHOCOLATEY RECIPES
It’s easy to tamp down chocolate cravings with these irresistible chocolaty recipes. They’re perfect for year-round enjoyment. Print your favorites for later or pin them to Pinterest.
- Chocolate M&M Cookies
- Chocolate Pudding Dessert
- Double Chocolate Chip Muffins
- Chocolate Ganache Tarts
- Chocolate Mousse Trifles
- Mint Chocolate Cupcakes
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RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Taste testers voted this the BEST hot fudge recipe! They compared ours against homemade hot fudge sauce produced with online and cookbook recipes. Also in the mix were brand-name sauces bought at the market.
Every taste tester loved the thick, smooth, spoonable texture of this yummy chocolate topping. They enjoyed the delicious flavor profile from high-quality chocolate chips, as well as the splash of vanilla and pinch of salt.
This recipe also scored high marks for ease of assembly with common ingredients. If you agree this is the best-tasting hot fudge recipe, give it a 5-star rating in the comments. Then share it with a friend.Print
This is the BEST 10-minute hot fudge recipe for a thick, rich, decadent dessert topping. Spoon it over ice cream, brownies, waffles and more! It’s the ultimate chocolate sauce.
- 1 1/2 cups semi-sweet chocolate chips (a high-quality brand like Guittard)
- 1/2 cup granulated sugar
- 3/4 cup sweetened condensed milk
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch of salt (optional)
- Add the chocolate chips, granulated sugar, sweetened condensed milk, heavy cream, and a pinch of salt (optional) to a small saucepan set over medium heat.
- Stirring often, cook the fudge until the chocolate has melted (about 3 minutes). Stirring constantly, cook until the hot fudge sauce begins to boil and thickens enough to coat the back of a spoon (about 7 minutes). Remove the pan from heat. Stir in the vanilla extract.
- Transfer hot fudge to a heat-safe bowl with a spoon for serving. Store any leftover fudge in an airtight container (like a mason jar with lid) and refrigerate up to 2 weeks.
WHY SALT IN HOT FUDGE? Salt is a natural flavor enhancer that balances the flavor of chocolate. It accentuates sweetness while tamping down bitterness.
HOW TO STORE HOT FUDGE SAUCE: Transfer room temperature hot fudge to an airtight container (like a mason jar with lid) and refrigerate up to 2 weeks.
- Prep Time: 0 Minutes
- Cook Time: 10 Minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Keywords: Hot Fudge Recipe, Hot Fudge, Hot Fudge Sauce Recipe, Homemade Hot Fudge, Homemade Hot Fudge Sauce
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