This hot fudge sauce is just as ooey gooey wonderful as the topping you remember from your childhood. Made with real ingredients, it’s a healthier option for when you must give in to the chocolate cravings.
Take a few minutes to toast some walnuts to top your sundae — you won’t be sorry!
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!
This homemade hot fudge sauce certainly doesn’t qualify as healthy. Making it 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.
Making hot fudge sauce at home
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.
Free Printable Recipe Cards!
Let me send you a collection of recipe cards to help you get started with a homemade pantry! You’ll also get my free weekly newsletter, complete with recipes, gardening tips, and a little peek at what’s going on around here — both the zany and the mundane.!
The ingredients required for this homemade hot fudge sauce are simple: Sugar, cocoa powder, butter, cream, vanilla, and cinnamon. No corn syrup. No preservatives. It’ll take you a few minutes to measure out the ingredients and seven more to cook it. Serve it over your favorite ice cream flavor and store what’s left in the fridge for a month or so.
★ Did you make this recipe? Don’t forget to give it a star rating below!
- 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: 32 Serving Size: 1 grams
Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 28mgSodium: 54mgCarbohydrates: 19gSugar: 18g
Originally published December 2011; this post has been updated.