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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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.
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.
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!
Store any remaining sauce in an airtight container in the refrigerator for up to a month.
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- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 3 cups granulated organic cane sugar
- 1 1/3 cups cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Combine butter, cocoa, sugar, and cream in a saucepan over medium heat. Bring to a boil and boil for 7 minutes, stirring frequently.
- Remove from heat; stir in vanilla and cinnamon. Cool slightly, then spoon over ice cream. Store any remaining sauce in the refrigerator.
Optional: for a smoother consistency, blend with an immersion blender after adding the vanilla and cinnamon.
Nutrition Information:Yield: 24 Serving Size: 1/8 cup
Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 65mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 1g