This hot fudge sauce is just as ooey gooey wonderful as the topping you remember from your childhood. Made with real ingredients for when you must give in to the chocolate cravings.
Originally published December 2011; this post has been updated.
It’s been years since I’ve had a hot fudge sundae. Two? Three? Ten years? It likely came in a waxed cardboard cup from Baskin-Robbins. Inexplicably, the other night I was craving one. Time for some homemade hot fudge sauce!
Making this hot fudge sauce homemade means you can indulge without resorting to the store-bought, high fructose corn syrup versions. It’s not hard to make! The flavor is superior to that of the jars you’d get at the store.
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Homemade Hot Fudge Sauce
This recipe makes enough for us to indulge ourselves and still have a full jar left to give away. Or to keep on hand in case of an emotional crisis that absolutely requires chocolate. In which case, feel free to skip the ice cream and enjoy straight from the spoon.
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Ingredients
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Cocoa powder — This is the ingredient that gives this recipe its rich chocolate flavor. Use unsweetened cocoa powder, not the ready-to-use hot cocoa mix.
Butter — I used salted butter; if you prefer unsalted, that will work fine.
Cream — You’ll find this in the dairy section of the grocery store. Heavy cream or whipping cream is what you’re looking for. You do not want the already-whipped cream.
Seasonings — Vanilla and cinnamon pair to give this hot fudge sauce a richer flavor.
No corn syrup. No preservatives.
Making it
Combine the butter, cocoa, sugar, and cream in a saucepan. Bring to a boil and boil for 7 minutes.
Remove from heat; stir in vanilla and cinnamon.
Serving it
Spoon the sauce over your favorite ice cream flavor while it’s still warm.
Take a few minutes to toast some walnuts to top your sundae — you won’t be sorry!
Want to really indulge? Add a dollop of homemade marshmallow fluff or some of these black cherry preserves, too!
Storage
Store any remaining sauce in an airtight container in the refrigerator for up to a month.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Homemade Hot Fudge Sauce Recipe
Ingredients
- 1 cup butter
- ⅓ cup unsweetened cocoa powder
- 3 cups granulated organic cane sugar
- 1 ⅓ cups cream
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Combine butter, cocoa, sugar, and cream in a saucepan over medium heat. Bring to a boil and boil for 7 minutes, stirring frequently.1 cup butter, 1/3 cup unsweetened cocoa powder, 3 cups granulated organic cane sugar, 1 1/3 cups cream
- Remove from heat; stir in vanilla and cinnamon. Cool slightly, then spoon over ice cream. Store any remaining sauce in the refrigerator.1 teaspoon vanilla extract, 1/2 teaspoon cinnamon
Notes
- Optional: for a smoother consistency, blend with an immersion blender after adding the vanilla and cinnamon.
I’m wondering if it’s possible to can this. I’d love to be able to gift as a shelf-stable product.
This recipe wasn’t made for canning, but it lasts at least a month in the refrigerator.
Do you think this would freeze well?
I haven’t tried it, but I think so!
Question from a type 2 diabetic. I have bought a bag of stevia designed for sugar substitution in recipes. Was wondering if you have looked into recipes with a Stevia substitution and if you think that might work in this hot fudge sauce recipe. Caving in to my normal chocolate cravings usually ends up in a carb coma for a couple hours while my blood sugar works to get back down. Love your posts. Regards, Don
Have you tried monk fruit? I’m not sure how that compares to stevia, but I’ve found it to be a pretty excellent substitute for sugar.
Maybe we can replace sugar and butter with honey and coconut oil?
I imagine so!
Amazing recipe!
And a sweet treat as well.
A great and easy recipe! I used a double boiler to be sure not to scorch the sauce. I agree – why not make your own and have control over the quality of the ingredients.
Hot fudge sauce sounds like a lovely holiday gift.
I love that your husband pays attention to HFCS now – as does mine. It’s so heartwarming!
That’d be “eve” not even. sigh.
I’m still compiling my xmas even menu. I might have to work in some hot fudge sauce.