This is the only Hot Fudge Sauce Recipe you’ll ever need. It’s thick and rich, with a glossy shine and deep chocolate flavor. It’s the perfect way to dress up fresh fruit, cookies and brownies, ice cream, milkshakes, and so much more!

🍫 The Best Recipe for Hot Fudge Sauce
Hot Fudge Sauce is an easy way to add a chocolate wallop to just about any dessert. It’s best known as an ice cream and milkshake topping, but there are very few things that can’t be improved by a drizzle of warm, velvety, dark chocolate sauce.
This hot fudge sauce recipe lets quality ingredients shine – think premium chocolate, cocoa powder, heavy cream, and a pinch of salt to balance the sweetness. It’s an easy recipe that comes together quickly, requiring just a few simple steps and under 10 minutes on the stovetop on the stovetop.
The payoff is a luscious, pourable fudge sauce that you’ll want to smother over everything from skillet cookies to profiteroles. I can’t think of one dessert that wouldn’t taste a little (or a lot!) more awesome with a healthy drizzle or dunk into this rich hot fudge sauce.
Where to Use Hot Fudge Sauce
Use this versatile hot fudge sauce to boost the chocolate flavor of all your favorite treats! It’s perfect for drizzling over ice cream, brownies, and milkshakes. It’s also a great dip for cookies and fresh fruit.
Table of Contents
🧾 What You’ll Need

Ingredients
With only 7 ingredients, this hot fudge sauce comes together in a flash. Check out these ingredient tips as you gather what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Dark chocolate: For the best flavor, use a high-quality dark chocolate (60-70% cacao). In general I don’t recommend using chocolate chips, because the texture and flavor just isn’t the same – but if necessary, you can swap in high quality dark chocolate chips from a good brand like Guittard.
- Heavy cream: Gives the sauce it’s rich, creamy texture.
- Light corn syrup: I like to add a little light corn syrup to my hot fudge to help prevent crystallization. It also gives the sauce a soft, pourable texture.
- Brown sugar: Using packed brown sugar gives the hot fudge caramel undertones as well as sweetness.
- Unsweetened cocoa powder: Adds depth of chocolate flavor. I like using alkalized (also know as Dutch-processed) cocoa powder. To prevent clumps, sift the powder before using.
- Salt: For flavor enhancement.
- Vanilla extract: To round out the flavor of the fudge sauce. I recommend using Nielsen-Massey Vanilla Extract.

Equipment
If you’ve got 15 minutes, you’ve got time to make homemade hot fudge, and you won’t need any fancy equipment to make it. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Saucepan: I used a 4-quart heavy bottomed saucepan for this recipe. Heavy bottomed pans help conduct heat better so the hot fudge cooks evenly!
- Whisk: While heating your sauce, you’ll need to stir it frequently to help all the ingredients come together. Use a whisk or spatula.
- Storage container:You’ll need some type of storage container to store your sauce in. I like to use a glass jar with a hinged lid, but you could also use a plastic container.

Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important FAQs and more
🤎More Chocolate FRostings, Fillings and Sauces
Leave a Review!
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Hot Fudge Sauce
Ingredients
- 6 oz dark chocolate, 60-70% cacao, see Note
- 5.30 fl oz heavy cream, (⅔ cup)
- 3.66 fl oz light corn syrup, (⅓ cup)
- 2.5 oz brown sugar, packed, (⅓ cup)
- .75 oz unsweetened cocoa powder, high-quality, sifted, (¼ cup)
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Finely chop the dark chocolate into similarly sized pieces and place them in a medium saucepan.
- Place the saucepan over medium heat on the stovetop and add the heavy cream, corn syrup, brown sugar, cocoa powder, and salt to the chocolate. Stir frequently while the chocolate melts.
- Continue to heat and stir the sauce until it simmers. Then reduce the heat to medium-low and simmer for 3 additional minutes to remove any graininess from the sugar and thicken the sauce. At the end, your hot fudge sauce should be beautifully glossy and smooth.
- Remove the pan from the heat and stir in the vanilla extract. Let the fudge sauce cool until it is warm, but not hot, then serve.
- Once completely cool (room temperature), hot fudge sauce can be placed in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Warm gently before serving (see Note below).
Recipe Notes
- Peppermint Hot Fudge Sauce: Add 1/4 teaspoon peppermint extract in addition to the vanilla extract for a minty twist.
- Salted Caramel Hot Fudge Sauce: Once the sauce is finished, stir in 1/4 cup of caramel sauce and 1/2 teaspoon of sea salt.
- Espresso Hot Fudge Sauce: Follow the recipe as directed, but dissolve 1 tablespoon of instant espresso powder into the cream before adding it to the chocolate.
- Orange Hot Fudge Sauce: Add 1 tablespoon of orange zest and 2 tablespoons of fresh orange juice to the finished sauce.
- Boozy Hot Fudge Sauce: Stir in 2 tablespoons of bourbon, rum, irish cream, or rumchata to the finished sauce for an adult version.
- Spicy Hot Fudge Sauce: While making the sauce, add a pinch of cayenne pepper or 1/4 teaspoon of cinnamon when you add the cocoa powder for a warming kick.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸 Photo Tutorial: How to Make Homemade Hot Fudge Sauce
Making hot fudge sauce was never easier! Follow this step-by-step tutorial to make sure you get it right. Full instructions are included in the recipe card above.


- Chop chocolate: Finely chop 6 oz dark chocolate into uniform pieces. Put them in a medium saucepan.


- Add cream and corn syrup: Place the saucepan over medium heat and pour in 2/3 cup (5.3 fl oz) cream and 1/3 cup (3.66 fl oz) corn syrup.


- Add more ingredients: Next add 1/3 cup (2.5 oz) brown sugar, 1/4 cup (.75 oz) cocoa powder, and 1/2 teaspoon salt.


- Cook: Stir frequently until chocolate is fully melted. Continue heating the mixture until it simmers, then reduce the heat to medium-low and cook for 3 more minutes until thick, glossy, and smooth.
- Stir in vanilla, cool: Remove the pan from the heat and stir in the vanilla extract. Let the fudge sauce cool until it is warm, but not hot, then serve.
- Enjoy!

💭Variations
One of the things I love best about this Hot Fudge Sauce recipe is how adaptable it is. It takes on a lot of flavors really well. Here are some of my favorite ways to enhance the sauce:
- Peppermint Hot Fudge Sauce: Add 1/4 teaspoon peppermint extract in addition to the vanilla extract for a minty twist.
- Salted Caramel Hot Fudge Sauce: Once the sauce is finished, stir in 1/4 cup of caramel sauce and 1/2 teaspoon of sea salt.
- Espresso Hot Fudge Sauce: Follow the recipe as directed, but dissolve 1 tablespoon of instant espresso powder into the cream before adding it to the chocolate.
- Orange Hot Fudge Sauce: Add 1 tablespoon of orange zest and 2 tablespoons of fresh orange juice to the finished sauce.
- Boozy Hot Fudge Sauce: Stir in 2 tablespoons of bourbon, rum, irish cream, or rumchata to the finished sauce for an adult version.
- Spicy Hot Fudge Sauce: While making the sauce, add a pinch of cayenne pepper or 1/4 teaspoon of cinnamon at the same time you add the cocoa powder for a warming kick.
Bonus Baking Idea: Hot Fudge Sauce Brownies
Hot fudge sauce isn’t just good on top of brownies – it’s a great brownie ingredient, too! Give your brownies an even more intense chocolate flavor with this easy brownie hack.
Make a batch of brownie batter (either from a box or homemade) and spread it in a pan. Drizzle 1/2 cup of hot fudge sauce over the top, and use a knife or toothpick to swirl it into the batter before baking as normal.

💡 Tips and FAQs for Success
Grainy texture usually occurs when the sauce is overheated or cooked too quickly. To avoid this, heat the sauce slowly and stir regularly. Once it is at a simmer, make sure you cook it for an additional few minutes to make sure all of the sugar crystals are truly dissolved.
If you like a thinner hot fudge sauce that’s easier to drizzle, it’s a quick fix – just add a spoonful of milk or cream to the warm sauce, and stir until it’s well-incorporated into the sauce. You can continue to add more liquid, a bit at a time, until you have a texture you like. This is especially helpful if you’ve stored and re-warmed your sauce repeatedly, as it does get thicker over time.
When stored properly in an airtight container, homemade hot fudge sauce can last up to 2 weeks in the refrigerator or 3 months in the freezer.
It’s best to reheat refrigerated hot fudge sauce slow and low. You can warm it in the microwave in short bursts, stirring between each burst until warmed through. You can also warm it on the stovetop. Place it in a small saucepan over low heat and stir frequently. Remove from the heat once warmed through.
If your sauce has been frozen, place it in the fridge overnight to soften, and then follow the intructions for reheating as written above.
Refrigerate: Allow the sauce to cool completely to room temperature, then place it in an airtight container in the refrigerator for up to 2 weeks. Warm gently before serving.
Freeze: You can also freeze hot fudge sauce. Place cooled sauce in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Pair With Hot Fudge:
I have made this recipe twice now. It is super simple and super delicious. I am going to try adding the caramel next time I make it. Once you taste this you will never buy hot fudge sauce again.
Hi Leslie! So glad to hear that you are enjoying this recipe. Thank you for the review and rating, too. I hope you love the taste when you add caramel. It’s like the best of both worlds. Cheers!