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Hot Fudge Sauce

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A hot sauce perfect for topping desserts
Course Dessert
Cuisine American
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 heaping 2 cups
Calories 1308
Author Michelle


  • cup heavy cream
  • ½ cup Lyle's Golden Syrup or light corn syrup
  • cup dark brown sugar
  • ¼ cup Dutch-processed cocoa powder
  • ¼ teaspoon sea salt
  • 6 ounces bittersweet chocolate chopped, divided in half
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.


Nutritional values are based on one cup


Calories: 1308kcal | Carbohydrates: 156g | Protein: 9g | Fat: 74g | Saturated Fat: 45g | Cholesterol: 143mg | Sodium: 343mg | Potassium: 754mg | Fiber: 10g | Sugar: 134g | Vitamin A: 1560IU | Vitamin C: 0.5mg | Calcium: 148mg | Iron: 7.1mg