You won’t believe how easy it is to make hot fudge from scratch. It only takes a couple of minutes to mix everything together on the stovetop and then you can store any extra you have for later. Since it lasts a month in the fridge, you have plenty of time to use it up.
You might be wondering what the difference between a regular chocolate sauce and hot fudge is? While both are delicious, hot fudge is much thicker and is more indulgent. The thickness makes it perfect to enjoy it with this easy Hot Fudge Sundae.
WHAT YOU NEED TO MAKE THIS RECIPE
Heavy cream – this is what keeps the fudge thick and creamy, do not swap for milk or a lighter cream.
Unsweetened natural cocoa powder – Dutch process cocoa powder like Hershey’s or Ghirardelli will give you that nice dark chocolate color.
Unsalted butter – always use unsalted butter to avoid an overly salty end product.
HOW TO MAKE HOT FUDGE
1. Combine the cream, sugar, salt, and butter in a small pot.
2. Simmer the mixture.
3. Add the chocolate in and stir until melted.
4. Remove from heat and whisk in the cocoa powder.
5. Cook for another 30 seconds.
6. Transfer to a jar and store if not using immediately.
PRO TIPS FOR MAKING THIS RECIPE
- ¼ cup of corn syrup added at the beginning will give you an extra glossy fudge that stays soft at a cooler temperature.
- The hot fudge will naturally thicken more as it cools so don’t worry if it’s not super thick immediately when taken off the heat.
- When storing leftovers, make sure you use a clean airtight jar. You can store leftovers for up to a month in the fridge.
- Different brands of butter have varying levels of salt in their salted butter. This is why we use unsalted butter and add ¼ teaspoon salt instead. You can skip the salt entirely if you prefer.
- Do not use high heat, you want to avoid burning the hot fudge.
FREQUENTLY ASKED QUESTIONS
What else can I do with this?
You can add hot fudge into a mug of hot chocolate to amp up the flavor, add it to milk to turn it into chocolate milk, add it to a blender to make a chocolate milkshake, drizzle it over some Edible Cookie Dough, drizzle it over a cheesecake, and more! There are many ways to enjoy this hot fudge.
Why is my hot fudge grainy?
This happens when the chocolate has been overcooked and scorched. It is important to follow the instructions carefully and set a timer so you don’t end up simmering the sauce for too long.
How do I freeze this?
To freeze, allow the hot fudge to cool completely and transfer it into a freezer-safe jar or bag and freeze for up to 3 months. When you plan on using it, allow it to thaw overnight in the fridge before reheating the sauce on the stove to warm it up.
If you love this recipe try these out!
If you’ve tried this Hot Fudge recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Hot Fudge
Equipment
- Small pot
Ingredients
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup cocoa powder unsweetened natural
- ¼ teaspoon salt optional
- 6 ounces dark or bittersweet chocolate finely chopped
- ½ cup unsalted butter
Instructions
- Combine the cream, sugar, salt, and butter in a small pot then place over medium heat, stirring frequently until the butter melts and the mixture starts to simmer.
- Simmer for just under a minute then reduce heat to medium-low then add the chocolate in and stir until melted.
- Remove from heat and whisk in the cocoa powder then return to heat and cook on low for about 30 seconds or until glossy and smooth.
- Jar and store in the refrigerator, when ready to use reheat in a saucepan over medium low heat.
Notes
- ¼ cup of corn syrup added at the beginning will give you an extra glossy fudge that stays soft at a cooler temperature.
- The hot fudge will naturally thicken more as it cools so don’t worry if it’s not super thick immediately when taken off the heat.
- When storing leftovers, make sure you use a clean airtight jar. You can store leftovers for up to a month in the fridge.
- Different brands of butter have varying levels of salt in their salted butter. This is why we use unsalted butter and add ¼ teaspoon salt instead. You can skip the salt entirely if you prefer.
- Do not use high heat, you want to avoid burning the hot fudge.
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