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A glass jar of hot fudge with a spoon scooping some out.

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


  • Small pot


  • 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