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Homemade Hot Fudge, Fudge Sauce, Hot Fudge - Image 3

Homemade Hot Fudge Sauce

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This foolproof homemade hot fudge sauce is rich, glossy, and intensely chocolatey. Made with simple pantry staples in one saucepan, it transforms any dessert into something special.
Course Dessert
Cuisine American
Keyword chocolate fudge sauce, easy dessert topping, homemade hot fudge, homemade hot fudge sauce, hot fudge sauce recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 servings
Calories 140

Equipment

  • Medium saucepan (2-3 quart)
  • Whisk
  • Heatproof spatula
  • Glass jar or airtight container for storage

Ingredients

  • 1 cup Granulated sugar
  • 1/3 cup Unsweetened cocoa powder Use natural or Dutch-processed; see notes
  • 2 tbsp All-purpose flour
  • 1/4 tsp Salt Enhances the chocolate flavor
  • 1 cup Water
  • 1 tbsp Light corn syrup Or golden syrup; prevents crystallization
  • 4 tbsp Unsalted butter Cut into pieces, cold is fine
  • 1 tsp Pure vanilla extract Adds depth of flavor

Instructions

  • In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt until no lumps remain. This dry mix ensures even distribution and prevents clumping later. Gradually whisk in the water and corn syrup until smooth.
  • Place the saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a full boil. You'll see large bubbles breaking the surface all over. Let it boil for exactly 1 minute, continuing to whisk. This cooks the flour and activates the thickening.
  • Remove the pan from the heat. Immediately add the cold butter and vanilla extract. Whisk vigorously until the butter is completely melted and the sauce is smooth, glossy, and emulsified. It will thicken slightly as it cools.
  • Let the sauce cool for 5-10 minutes before serving. It will continue to thicken to a perfect, pourable consistency. Serve warm over ice cream, brownies, or cheesecake.

Notes

Chef's Tips:
• The sauce will be thin when hot but thickens beautifully as it cools. Trust the process.
• Avoid substituting the corn syrup; it's a small amount critical for preventing a grainy texture.
• For an extra-decadent touch, stir in a handful of chopped chocolate after removing from heat.
Food Safety:
• Store cooled sauce in a clean, airtight container in the refrigerator.
• Reheat gently to avoid burning. Do not leave at room temperature for more than 2 hours.