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.
Servings 16 servings
- 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
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.
- 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.
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