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    Home » Recipes » Desserts » Hot Fudge Recipe

    Hot Fudge Recipe

    Published: April 18, 2021 · Modified: Apr 18, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Super easy to make, this Hot Fudge recipe is so rich and absolutely irresistible. Silky smooth and decadent, you only need a handful of pantry staples to make this recipe from scratch. You won’t even miss the store-bought version.  

    Hot fudge being spooned over top of ice cream in a bowl.
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    Pinterest graphic of a weck jar filled with hot fudge by a pink linen.
    Pinterest graphic of hot fudge overflowing from a jar on a marble surface.
    Pinterest graphic of hot fudge being poured into a mason jar.
    Pinterest graphic of a spoon scooping out hot fudge from a glass jar.
    Pinterest graphic of a spoon drizzling hot fudge over a bowl of vanilla ice cream.
    Pinterest graphic of a glass with 4 scoops of vanilla ice cream with hot fudge spooned over top.
    Pinterest graphic of hot fudge overtop a bowl of vanilla ice cream.

    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

    Ingredients needed to make hot fudge sauce.

    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

    Set of two photos showing sugar being added to a sauce pan and being cooked on the stove.

    1. Combine the cream, sugar, salt, and butter in a small pot.

    2. Simmer the mixture.

    Set of two photos showing chocolate being melted in the sauce pan and then cocoa powder added.

    3. Add the chocolate in and stir until melted.

    4. Remove from heat and whisk in the cocoa powder.

    Set of two photos showing the hot fudge being stirred and then poured into a mason jar.

    5. Cook for another 30 seconds.

    6. Transfer to a jar and store if not using immediately. 

    Hot fudge in a glass jar on a marble surface.

    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.

    Overhead over of hot fudge over top of ice cream in a bowl.

    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!

    • Chocolate ice cream sandwiches with a gold scooper in the foreground

      Ice Cream Sandwiches

    • A glass of a hot fudge sundae made with vanilla ice cream with whipped cream, nuts, sprinkles, and a cherry on top.

      Hot Fudge Sundae

    • Overhead view of multiple black and white cookies with one in a plate beside a glass of milk.

      Black and White Cookies

    • Lofthouse cookies on a small blue plate and a large serving plate

      Lofthouse Cookies

    • Three cubes of chocolate fudge stacked vertically.

      Fudge Recipe

    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!

    A glass jar of hot fudge with a spoon scooping some out.
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    5 from 22 votes

    Hot Fudge

    Better than store-bought, this hot fudge recipe is so easy to make. Thick, silky smooth, and absolutely delightful, here's how to make it at home.
    Course Dessert
    Cuisine American
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 16 servings
    Calories 187kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 187kcal | Carbohydrates: 13g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 54mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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