Homemade Hot Fudge Sauce
This dreamy homemade hot fudge sauce blows the store-bought kind out of the water! Easy to make and super chocolate-y, it’s perfect for drizzling on ice cream or other desserts!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
My husband often jokes that I’ve “ruined” our ability to be lazy and buy items from the grocery store that instead can be made at home. The store bought versions of these products usually pale in comparison to their homemade counterparts.
Like bread. Or granola. Or ice cream. Yes, life gets in the way and we buy these items from the store when we need to. But then the whole time we’re wishing we had the homemade versions instead.
We can now add hot fudge sauce to the list of items effectively “ruined” by all my cooking and baking. Seriously, this stuff is good. Very good.
I’m not usually a hot fudge kind of girl – I prefer my ice cream without any added toppings. But if I have this hot fudge in the fridge you can bet I’ll make an exception. And now there is no way I can go back to any store bought varieties. No way.
As an added bonus this hot fudge is easy and quick to make. And you likely have the majority, if not all, of the ingredients already on hand.
Additional DIY Recipes You Might Enjoy!
- Homemade Chocolate Syrup
- Homemade Strawberry Milk
- How To Make Balsamic Glaze
- Homemade Pumpkin Spice Coffee Syrup
- Homemade Peanut Sauce
- DIY Enchilada Sauce
- Homemade Vanilla Syrup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ¾ cup heavy cream
- ¼ cup packed light brown sugar
- ¼ cup dutch-processed cocoa powder
- ½ cup light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 3 ounces good quality milk chocolate, chopped
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- In a saucepan, combine the cream, sugar, cocoa, corn syrup and half of each kind of chocolate. Bring to a boil. Reduce the heat and gently simmer for 5 minutes, stirring occasionally.
- Turn off the heat and add in the remaining chocolate, butter and vanilla extract. Mix until completely combined and smooth. The sauce will thicken as it cools down. You want it to be warm (and not hot) before serving, otherwise it will just pool at the bottom of your ice cream dish.
- Store the sauce in the refrigerator in an airtight container. It will keep for about two weeks. To reheat, microwave for a few seconds at a time. Again, you just want to warm the sauce enough so that you can drizzle it over ice cream.
Adapted from Smitten Kitchen
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 160 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 18mg Sodium: 16mg Carbohydrates: 17g Fiber: 1g Sugar: 14g Protein: 2g