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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Hot Fudge Sauce Cooking View

Not many things make me feel as much like a kid as making myself an ice cream sundae.  A scoop or two of vanilla ice cream topped with whatever tickles my fancy at the moment, always using more toppings than I really need to…  This summer I delved into the world of homemade ice cream toppings with vanilla bean caramel sauce and then this hot fudge sauce.  Hot fudge sauce is the kind of thing I would never really buy from the store but now that I know how to make it at home, it’s become a staple to be kept in the fridge at all times.  I can’t decide if that is a good thing or a bad thing.  No, I can decide – definitely a good thing.

This sauce is very rich and chocolatey so a little bit goes a long way.  The fact that it requires only about 15 minutes of your time and uses pantry ingredients makes it too convenient to not try, and of course once you do, there is no going back.  The store bought kind won’t cut it anymore.  I like this over ice cream and I also love it layered between ice creams in the banana split ice cream torte.  I have yet to try it over coffee ice cream (my fave) but I’m sure the combination would be killer.  I’m drooling just thinking about it.

Hot Fudge Sauce
Yield: 2½ cups

Ingredients

4 oz. unsweetened chocolate, finely chopped
3 tbsp. unsalted butter
2/3 cup water
1/3 cup sugar
6 tbsp. corn syrup
Pinch of salt
1 tbsp. rum (or vanilla extract)

Cooking View

Directions

  • Combine the chocolate and butter in a heatproof bowl set over a pan of simmering water.  Heat slowly, stirring occasionally, until completely melted and smooth.  Meanwhile, heat the water to boiling in a small heavy saucepan.  When the chocolate and butter have melted, stir the mixture into the boiling water.  Add the sugar, corn syrup and salt, and mix until smooth.  Increase the heat and stir until the mixture comes to a boil.  Adjust the heat so that the sauce is just maintained at the boiling point.  Allow to boil for nine minutes, stirring occasionally.

  • Remove the pan from the heat and let cool for 15 minutes.  Stir in the rum until smooth.  Serve warm over ice cream.

  • Store in an airtight container in the fridge.  To reheat, microwave in 15 second intervals, stirring until shiny and smooth.

Source

  • http://keepitsweetblog.com Lauren at Keep It Sweet

    I just want to take a spoon to that huge jar of hot fudge in the background!

  • http://warmvanillasugar.wordpress.com/ Katrina

    This recipe is just what I need. I’m starting to feel old. Seriously behind the times. I need something to boost my inner child! This sounds awesome.

  • Sarah

    The Silver Palate hot fudge is my go-to hot fudge recipe–can’t beat a classic!!

  • http://sherrilynnpuz.blogspot.com/ sherri lynn

    Had no clue it would be this easy! I’m definitely making this and never buying it from the store again!

  • http://daintychef-krissy.blogspot.com/ Krissy@DaintyChef

    I recently made my own hot fudge…it is heavenly!

  • http://apronappeal.com Apron Appeal

    I have a hot fudge recipe that tastes perfect, but the texture always turns out grainy….time to try something new.

  • http://Andrea-thekitchenwitch.blogspot.com Andrea the Kitchen Witch

    I have unsweetened chocolate in the pantry and have been wracking my brain trying to decide what to make with it. Along comes Annie with this awesome hot fudge sauce and my dilemma is solved! I can not wait to make this one Annie, thank you so much for posting it!!

  • Victoria

    Does it matter if you use light or dark corn syrup?

  • Tara

    Sorry if this is a dumb question….but is unsweetened chocolate the same as bakers chocolate ? or very dark chocolate ? Thanks ! This looks like a must try.

  • Annie

    Well, Baker’s Chocolate is a brand, not a type of chocolate, and they have several types (semisweet, unsweetened, etc.) Unsweetened is labeled as such and is not the same as dark chocolate. Enjoy!

  • Annie

    I’m not sure if it matters. I use light.

  • http://isugarcoatit.blogspot.com/ Jacquee

    I must, must try this! I plan to make home-made vanilla bean ice-cream this week-end and you just provided the perfect topping!

  • Lala

    The other day I made chocolate fudge to put on a cake (not) this recipe. It was nice and creamy while hot but after sitting at room temperature for a while it became gritty. I don’t know what happened, needless to say, I threw it all. I hope your chocolate fudge remains creamy and smooth even at room temperature. Thank you for posting this.

  • Divya Mathew

    those ice cream cups and spoons are so cute!! if you don’t mind me asking, where could i find those?

  • http://theviewfromthegreatisland.blogspot.com/ Sue/the view from great island

    I have to make this for my daughter. She’s about to leave for college, and I’d love to make her one last really great treat before she leaves. I’ll have to go out and get some sprinkles, too!

  • http://www.thekitchenchroniclesofahousewife.blogspot.com Mikelle

    Thanks for posting this lovely recipe! i am constantly running out of this stuff and my husband just simply can’t thoroughly enjoy his ice cream with out it. And it’s hard to get to the store very often for just one item, so this will come in handy, thanks!!

  • Annie

    Crate & Barrel.

  • http://www.maggiecooks.wordpress.com Maggie @MaggieCooks

    I would like this with ice cream too!
    But I would love it on top of a brownie!!!!! I am a Chocoholic so maybe you think im weird but im drooling over this idea! :)
    Love your posts Annie! :D

  • Paula B.

    Homemade hot fudge recipes are some of my favorite ones, always love to have some sauce ready even if there’s no ice cream to be had – great for dunking plain cookies or pretzels in. I have tried and had success with many different recipes even one that called for flour (!) but I have never made one with corn syrup. Do love the coffee ice cream/hot fudge combo, sometimes I flavor my hot fudge sauce with espresso powder, double yum.

  • http://itsthecookiemonster.wordpress.com Connie the Cookie Monster

    i LOVE fudge sauce on my ice cream, it is a necessity!

  • sheryl

    99% of the store bought varieties contain hydrogenated oils, so it’s great to now know how to make it at home. Thanks!

  • Emily

    Thank you for this! I’ve been seeking a good HFCS free option, and this looks divine!

  • http://frostingforthecause.com Paula

    Great looking hot fudge sauce. Over ice cream, drizzled across pancakes and waffles, poured over brownies, or perhaps just dipping fresh fruit, pretzels…I can’t stop. Better make some to have on hand :)

  • http://www.mykidsrecipes.com araina

    OMG ! My kids are going to love this. I showed my son the pictures and he started squealing. I love the dishware by the way.

  • Lea

    Thank you so much for posting this. I used to make a homemade hot fudge that was to die for and I lost the recipe. I think this is the one and I cannot Wait to make this. Love you!!!

  • http://www.bonacroquer.com Valerie

    There’s nothing better that goes on well with ice cream…

  • Victoria

    About how long do you think this would stay good if kept in the fridge?

    (I was thinking about making this, as well as homemade vanilla extract and maybe a few other things, to give away as gifts for Christmas…)

  • Annie

    I doubt it really goes bad but your guess is as good as mine. I’ve had some in the fridge for a couple of months that is still fine.

  • Nikki

    Hi there, planning on making fudge sauce for the first time and your receipe looks amazing! One small problem though…i cant seem to find corn syrup anywhere here in Glasgow? Is corn syrup the same as golden syrup? Thanks….

  • Annie

    As far as I know they can be used interchangeably, especially in recipes like this, but you might want to Google a bit to be sure. Enjoy!

  • Natalie S

    Can I skip corn syrup or maybe there is a substitute? i just don’t have it in Russia

  • Annie

    See the FAQ page regarding substitutions.

  • dara peloquin

    Made this today for my husband’s work…I made caramel sauce too and taking it to his work for a sundae day. Um…if it makes there! This was amazing! I didn’t have corn syrup so took an additional 1/2 C sugar and 1/4C water. Worked perfect! Thanks so much…my pancreas is so not happy!

  • Kelly

    I made this recipe tonight and, although the taste was there, it turned out being so sticky and hard that it hardly came off the spoon, I had it on the stovetop for the designated time, any idea how it could have happened?? Thank you!

  • Anonymous

    It’s always hard to know what could have gone wrong since I wasn’t there with you. My guess would be possibly over cooking it, but I’m not sure. Sorry!

  • Kristen

    I love all your recipes, but am normally too scared to comment for fear I will ask an already answered question or duplicate a previous comment. However, I couldn’t refrain this time! This sauce is fabulous! I am always looking for inexpensive gift ideas to bless my kids’ teachers, coaches, etc. A half-pint mason jar filled with this sauce and an ice cream scoop with a note that says, “We had a scoop-er time with you!” will be an appreciated gift for some well-deserving individuals. Thanks so much!

  • http://www.facebook.com/bona.santos.ong Bona Santos Ong

    i’m beginning to love your website! i so love your recipes! :)) you’re already bookmarked.
    thanks for sharing! yummy fudge!