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Hot Fudge Recipe

Skip the store bought jar – in just 15 minutes, you can have your own homemade Hot Fudge Recipe anytime the craving strikes! This sauce is fudgy without being overly sweet and is so rich, thick, and indulgent, you’ll want to put it on everything. Serve it over a big bowl of your favorite ice cream, dip fruit in it for an after dinner dessert, or even use it on baked goods like brownies or cakes. The options are limitless!

Hot fudge sauce on a spoon.

Hot Fudge Sauce

Is there anything better than a big bowl of ice cream drowning in warm, gooey, Hot Fudge? How about if that Hot Fudge is made from scratch? Never buy store bought again after making this incredibly easy and utterly decadent Hot Fudge recipe.

All you need are a few pantry baking staples, a sauce pan, a hot stove, and a jar to store it in. Rich, creamy, smooth, so chocolatey (without being too sweet), you’ll want to eat this all on its own! We won’t judge you if you just dig in with a spoon.

However, if you are looking for serving suggestions this sauce is incredible with just about any flavor of ice cream (we’ve yet to find a bad combination), makes a wonderful dip for fruit, and is also amazing drizzled over brownies, waffles, pancakes, cookies, etc. You won’t be able to get enough!

How to Make Hot Fudge

  1. Add the milk, sugar, and salt to a medium saucepan over medium heat. Stir until it begins to simmer. Careful not to let the milk burn.
  2. Mix in the unsweetened cocoa powder until well incorporated and stir until smooth. Then add in the butter and vanilla until fully melted and incorporated.
  3. Finally, mix in the baker’s chocolate. Continue simmering and stirring until well combined and the chocolate has fully melted.
  4. Serve hot over ice cream, with fruit, or drizzled over baked goods. Enjoy!
Collage showing how to make hot fudge.

Hot Fudge Recipe Tips and Variations:

  • Be sure to use unsweetened cocoa powder and chocolate. The sugar used makes the fudge plenty sweet. 
  • For an extra thick and creamy variation, try using half and half instead of milk.
  • Sift your cocoa powder for a smoother fudge sauce. This makes it easier when incorporating it into the mixture and your sauce won’t end up lumpy.
  • This sauce is very chocolatey but not overly sweet. If you do want a sweeter fudge sauce, swap the unsweetened cocoa powder for one with added sugar. You can also swap the unsweetened chocolate for milk chocolate. We don’t recommend doing both as the fudge may end up too sweet but ultimately it’s up to your tastes. 
  • Chopped peanuts and maraschino cherries combined with the hot fudge sauce make for the perfect sundae! Try mixing in a little melted, salted caramel as well.
Chocolate fudge sauce in a jar.

Storage

Storage: This Hot Fudge Sauce can be stored in an airtight container in the fridge for up to 1 week.

Reheating: Reheat in the microwave in 15 second increments, stirring each time to prevent burning.

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Small jar filled with hot fudge.

Hot Fudge Recipe

5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 Servings

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Ingredients

  • ½ cup whole milk
  • ½ cup granulated sugar
  • teaspoon kosher salt
  • ½ cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 ounces unsweetened baker’s chocolate chopped

Instructions

  • Add the milk, sugar and salt to a medium saucepan over medium heat, and stir until it begins to simmer.
    ½ cup whole milk
    ½ cup granulated sugar
    ⅛ teaspoon kosher salt
  • Mix in the cocoa powder until well incorporated and smooth. Then, stir in the butter and vanilla until fully melted.
    ½ cup unsweetened cocoa powder
    6 tablespoons unsalted butter
    1 teaspoon pure vanilla extract
  • Finally, mix in the baker’s chocolate well combined.
    2 ounces unsweetened baker’s chocolate
  • Serve hot over ice cream or as a dip with fruit.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of hot fudge. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1ounce | Calories: 123kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 78mg | Potassium: 86mg | Fiber: 1g | Sugar: 12g | Vitamin A: 193IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg
Recipe Rating