Hot Fudge Recipe

Hot Fudge Sauce

1. 1

   Prepare ingredients

   Measure out all ingredients. Have a whisk, a medium heavy-bottomed saucepan, a heatproof spatula, a wooden spoon, a small bowl for mixing the cocoa slurry (optional), and a jar or container ready for storing the finished sauce.

2. 2

   Combine dry ingredients

   In the saucepan off the heat, whisk together the unsweetened cocoa powder, granulated sugar, packed light brown sugar, and salt until evenly combined and free of lumps.

3. 3

   Add liquids

   Whisk in the heavy cream and whole milk a little at a time until the mixture is smooth and no dry streaks remain. Stir in the light corn syrup.

4. 4

   Cook the sauce

   Place the saucepan over medium heat. Stirring constantly with a whisk or wooden spoon, bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low and continue to cook, stirring frequently, for 4–6 minutes. The sauce should thicken slightly and become glossy. Do not boil vigorously—maintain a gentle simmer to prevent scorching.

5. 5

   Finish with butter and flavor

   Remove the pan from the heat. Immediately stir in the unsalted butter, one tablespoon at a time, until fully melted and the sauce is silky. Stir in the vanilla extract and the optional teaspoon of espresso or strong brewed coffee to deepen the chocolate flavor. Taste and add a pinch more salt if needed.

6. 6

   Cool and store

   Allow the hot fudge to cool for 10–15 minutes before using so it thickens slightly. If storing, transfer to a heatproof jar or airtight container. The sauce will thicken as it cools; reheat gently in the microwave (15–20 second bursts, stirring between) or in a saucepan over low heat, thinning with a splash of milk or cream if necessary.

7. 7

   Serving suggestions

   Serve warm over ice cream, brownies, or fruit. For a pourable sauce keep it warm; for a spoonable fudgy topping let it cool to room temperature.