Description
In just 10 minutes, you’ll whisk together a rich, glossy hot fudge sauce that’s thick, fudgy, and deeply chocolatey—perfect for drizzling over ice cream, brownies, cheesecake, or fresh fruit. This easy stovetop recipe uses real chocolate, cocoa, cream, and a touch of corn syrup for that classic scoop-shop sheen and spoon-worthy texture.
Ingredients
Units
Scale
- 4 oz (113g) rich semi-sweet chocolate, chopped
- 6 Tbsp (75g) granulated sugar
- 1/2 cup (120ml) heavy cream (cold or room temp)
- 1/4 cup (80g) light corn syrup
- 3 Tbsp (18g) unsweetened cocoa powder (natural or Dutch-process)
- 1/8 tsp salt
- 2 Tbsp (28g) unsalted butter, softened to room temperature
- 1 tsp pure vanilla extract
Instructions
- Combine & Melt: In a medium saucepan, whisk together the chopped chocolate, sugar, cream, corn syrup, cocoa powder, and salt over medium heat until smooth and melted.
- Boil to Thicken: Bring to a steady boil and cook for 3 minutes, whisking occasionally so it doesn’t scorch. (Target 220°F / 104°C.)
- Finish: Remove from heat. Stir in the butter and vanilla until the sauce is silky, dark, and glossy.
- Serve or Store: Use warm right away, or cool completely and transfer to an airtight jar. Rewarm gently before serving.
Notes
- Yield & Serving: Makes about 1½ cups (around 12 servings, 2 Tbsp each).
- Storage: Refrigerate up to 2 weeks. For longer storage, freeze up to 2 months.
- Reheating: Warm in a saucepan over low heat or microwave in short bursts, stirring often. If too thick, whisk in 1–2 tsp warm cream or milk until pourable.
- Flavor Swaps: Add 1–2 tsp espresso powder for mocha notes; a pinch of cinnamon or flaky salt; or 1 Tbsp bourbon for adult sundaes.
- Troubleshooting: If grainy, whisk in 1–2 tsp corn syrup or a splash of cream and heat gently; blend with an immersion blender for extra-smooth texture.
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Category: Dessert, Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp
- Calories: 135–140
- Sugar: 17 g
- Sodium: 25–35 mg
- Fat: 8–9 g
- Saturated Fat: 5–6 g
- Unsaturated Fat: 2.5–3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
