This is the Best Hot Fudge Sauce recipe to serve over ice creams, brownies, cakes and more. It’s thick and creamy, made with both chocolate chips and cocoa powder and takes just a few minutes to make.
Best Hot Fudge Sauce Recipe Ever
You’ll never go back to store-bought fudge sauces once you’ve tried our Old Fashioned Hot Fudge recipe. This cocoa fudge sauce is extra chocolatey, super thick, and silky smooth.
For the perfect hot fudge sundae, drizzle over vanilla ice cream and top with whipped cream and a cherry. We also love spooning this hot fudge recipe over cakes, no-bake cheesecake and brownies, but we also wouldn’t judge you if you ate it with waffles for breakfast.
Follow along for step-by-step instructions, suggestions for flavor variations, and answers to some of your most frequently asked questions.
Hot Fudge Sauce Ingredients
- Butter - we like to use unsalted butter, but if you like your hot fudge a with a touch of salt, go ahead and use salted butter.
- Sugar - this adds the necessary sweetness. You could substitute brown sugar for a slightly different flavor.
- Cocoa Powder - the best cocoa powder makes the best hot fudge! Try and use the best kind you can find (we like Guittard).
- Karo Syrup - Karo corn syrup helps prevent the sugars from crystallizing and keeps the sauce extra smooth.
- Evaporated Milk - this makes the sauce extra creamy, and adds a little volume. You could substitute heavy whipped cream if you wish.
- Chocolate Chips - this adds even more chocolate flavor and a touch of sweetness. We’ll typically use milk chocolate chips, but semi-sweet or bittersweet chocolate will taste great if you want to go for more of a dark chocolate fudge.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Hot Fudge
- Boil all but the chocolate and vanilla. In a large saucepan over medium heat, add the butter, sugar, cocoa powder, karo syrup, and evaporated milk. Bring to a rapid boil, stirring constantly, and boil for about 6 minutes.
- Stir in the chocolate. Take the fudge sauce off the heat and add the chocolate chips and vanilla extract. Stir until all of the chocolate has melted and the sauce is smooth.
- Serve. Serve with ice cream, cheesecake, brownies and more. Enjoy!
Hot Fudge Recipe Variations
There are so many great ways to flavor and alter this old fashioned hot fudge sauce. Here are some ideas to get you started:
- Flavor with peppermint extract, orange extract or coffee extract.
- Add a little rum, whiskey or your favorite liqueur.
- Whisk in a small amount of cayenne pepper with the sugar and cocoa powder.
- Add a touch of cinnamon, nutmeg or other baking spices to the sugar and cocoa powder mixture.
- If you like your sweets a little salty, add kosher or sea salt to taste.
Frequently Asked Questions
The best way to fix a thin fudge sauce is to put everything back into a saucepan and bring the mixture up to 225-230 degrees F. This will help to thicken it up rather quickly.
If your sauce is too thick, whisk in a little more heavy cream or evaporated milk. You’ll want to let the mixture chill, then double check the thickness before adding more or leaving as is.
Yes! Make sure it’s completely cooled, then store in freezer bags or an airtight container for up to 2 months.
Chances are you either scorched the chocolate while cooking it, or you didn’t melt the chocolate enough. Make sure you add the chocolate off of the heat, and be sure to whisk while cooking over the heat. To fix the graininess, strain your sauce through a fine mesh strainer.
Storing and Reheating
- Refrigerator: store in an airtight container or jar in the fridge for up to 1 week.
- Freezer: hot fudge sauces can be frozen in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the refrigerator overnight.
- To reheat: either warm slowly in the microwave, or place in a saucepan over medium low heat and warm while stirring frequently. If it’s a little too thick, add a splash of cream.
Best Hot Fudge Recipe
- ½ cup Butter
- 2 cups Sugar
- ¼ cup Cocoa Powder
- ¼ cup Karo Syrup
- 12 oz Evaporated Milk or heavy cream
- 12 oz Milk Chocolate Chips Guittard brand is preferred
- 1 teaspoon Vanilla Extract
- In a large saucepan over medium heat, add the butter, sugar, cocoa powder, karo syrup, and evaporated milk. Bring to a rapid boil, stirring constantly, and boil for about 6 minutes.
- Take the fudge sauce off the heat and add the chocolate chips and vanilla extract. Stir until all of the chocolate has melted and the sauce is smooth.
- Serve with ice cream, cheesecake, brownies and more. Enjoy!
More of the Best Homemade Sauces and Syrups
- Homemade Caramel Sauce
- Apple Cider Syrup
- Lemon Curd
- Easy Homemade Blackberry Syrup
- Chocolate Fondue
- Lemon Syrup
- Homemade Chocolate Syrup
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This homemade Best Hot Fudge Sauce is chocolatey, super thick and silky smooth. Drizzle over your favorite ice cream, brownies, cakes and more.