Homemade Hot Fudge Sauce
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.98 out of 5 stars
(101)
Ingredients
2 cups
- ⅔ cup heavy cream
- ½ cup Lyle’s Golden Syrup, or light corn syrup
- ⅓ 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
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Preparation
Chef’s notes
Lyle’s Golden Syrup can be substituted with light corn syrup.
You can substitute light brown sugar, but dark gives the sauce a richer flavor.
Do not substitute natural unsweetened cocoa powder for Dutch-processed cocoa powder for the richest flavor.
You can use semisweet chocolate if you want a sweeter flavor.
Store leftovers in an airtight container in the refrigerator for up to 1 month.
Microwave for 30 seconds increments to reheat until pourable but still thick.
Transfer the completely cooled hot fudge to an airtight, freezer-safe container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat as instructed above.
Change up the sauce flavor by using different extracts; use ¼ teaspoon and reduce the vanilla extract to ½ teaspoon. Suggestions include peppermint extract, orange extract, and coconut extract.
Add a little kick with a tablespoon or so of rum or bourbon.
Balance the flavors with a sprinkle of flaky sea salt at the end.
Transform this recipe into a chocolate peanut butter version by stirring 2 tablespoons of creamy peanut butter once the chocolate is melted.
Add instant espresso for a mocha hot fudge or ground cinnamon for a Mexican-inspired hot fudge sauce.