Homemade Hot Fudge Sauce

This is reminiscent of an old-fashioned hot fudge sauce recipe, and it is THE BEST. Rich with chocolate flavor, the perfect silky smooth texture, a short ingredient list, and can be prepared in just 15 minutes. Keep a jar in your fridge at all times for impromptu ice cream sundaes!

Well over a decade ago, on a random Saturday night, I had a craving for ice cream sundaes. Homemade vanilla bean ice cream from ice cream sandwiches was in the freezer, and a jar of salted caramel sauce was in the fridge. The only thing missing was hot fudge. 

When I started searching for a recipe, I wanted something that could be made with ingredients I already had in the house and that wouldn’t take very long. I finally settled on a recipe that I merged from one of my cookbooks and Smitten Kitchen. It looked like it would be quick and fairly foolproof, and it turned out to be the best decision because this sauce is life-changing.

This chocolate sauce is rich, smooth, and has the absolute perfect texture for pouring over ice cream. It lays on top, settles in puddles, and straddles the fence between melding into the ice cream and maintaining its own identity. AND it tastes like liquid fudge!

Key Ingredients

You only need a handful of ingredients to make the best hot fudge sauce you’ve ever tasted! Let’s chat through them below, and as always, be sure to check the recipe card for a full list of ingredients and quantities.

• Heavy Cream – Gives this sauce it’s creamy texture. I don’t recommend any substitutions, but if you must, I wouldn’t go any less than full fat half and half.
• Lyle’s Golden Syrup – I find this in the ethnic/international foods aisle in my supermarket; you can also order it online or substitute light corn syrup.
• Dark Brown Sugar – You can substitute light brown sugar, but the dark gives the sauce a richer flavor.
• Dutch-Processed Cocoa Powder – I get mine from Costco or Amazon, but some grocery stores carry it, as well. For the cleanest, richest flavor, do not substitute natural unsweetened cocoa powder.
• Bittersweet Chocolate – I recommend using a 60% cacao for the best flavor, but you can go higher if you prefer a darker flavor or use semisweet chocolate if you want it a little bit sweeter. You can use bar chocolate and finely chop it, or you can use dark or semisweet chocolate chips.
• Vanilla Extract, Butter, and Salt – For extra richness and flavor.

How to Make This Hot Fudge Recipe

This sauce comes together quickly and easily; here’s how it’s made:

Step 1 – In a small saucepan, bring the cream, golden syrup, cocoa powder, brown sugar, salt, and half of the chocolate to a boil. Reduce to a low simmer and cook for 5 minutes, stirring occasionally.

Step 2 – Remove from the sauce pan from the heat and stir in the rest of the chocolate, vanilla, butter, and salt until combined and melted.

Step 3 – Allow to cool for 20 to 30 minutes, as it will continue to thicken as it cools.

How to Use It

Aside from straight from the jar by the spoonful, the ways you use this are limitless! If you are in need of some ideas, here are a few to get you started:

• Drizzle over your favorite ice cream (browse all of my homemade ice cream recipes)
• Build the ultimate hot fudge sundae with vanilla ice cream, whipped cream, and a maraschino cherry on top!
• Stir it into your coffee
• Use it as filling for ice cream cake, ice cream sandwich cake, or banana split ice cream cake
• Use it as a drizzle for cakes like angel food cake, rum cake, and pound cake.
• Dip zeppole or doughnut holes in the sauce.
• Top your favorite brownies with a scoop of ice cream and then drizzle on the hot fudge.
• Gift jars of it for the holidays, friend birthdays, hostess gifts, etc.

How to Store, Reheat, and Freeze

This is perfect for making hours or days ahead of time and keeping a batch on hand at all times! Here’s how to keep it:

Storage: Store leftovers of this hot fudge in an airtight container in the refrigerator for up to 1 month.

To Reheat: Microwave for 30 seconds increments, stirring after each, or until pourable but still thick.

To Freeze: Transfer the completely cooled hot fudge to an airtight, freezer-safe container and store in the freezer for up to 3 months. Transfer to the refrigerator to thaw overnight, then reheat as instructed above.

Recipe Notes

• Flavored Extracts – Change up the flavor of the sauce by using different extracts; use ¼ teaspoon and reduce the vanilla extract to ½ teaspoon. Some ideas: peppermint extract, orange extract, and coconut extract.
• Rum or Bourbon – Give your hot fudge a little kick by stirring in a tablespoon or so of your favorite liquor (give it a taste and add more if you’d like).
• Flaky Sea Salt – Add a sprinkle of flaky sea salt at the end to balance out the flavors.
• Peanut Butter Hot Fudge – Transform this recipe into a chocolate peanut butter version by stirring 2 tablespoons of creamy peanut butter into the mixture once the chocolate is melted.
• More Flavor Ideas – You could also stir in some instant espresso (I would go with 1 teaspoon) for a mocha hot fudge or some ground cinnamon for a Mexican-inspired hot fudge sauce (use anywhere from ½ to 2 teaspoons depending on your preference).

More Homemade Ice Cream Toppings

• Salted Caramel Sauce
• Homemade Magic Shell
• Butterscotch Sauce
• Homemade Pineapple Topping
• Homemade Strawberry Topping