Hot Fudge Sauce Recipe (2024)

It came out well; very rich in flavour. I only wished it was a little runny in consistency. How can I make the sauce a little thin now that I've made it? Any suggestions? Thanks.

This hot hot fudge is easy to make, to serve and to reheat. We halved the recipe and served the sauce over Hagan Das vanilla ice cream. Friends commented on how flavorful it was. I commented on how easy it was to make. The sauce doesn't harden, become a slab but stays "like a sauce." I used 70% bittersweet Scharffenberger chocolate and Droste cocao.

this is easy to make thinner: just add more cream, or even a little milk as it's rich enough to take it. you can add this at the beginning of the recipe. or when rewarming it. start with 1/4 cup more and see if that satisfies you. you could also add 1/4 cup of your favorite liqueur if you like- that would change the flavor (add it as the last step and skip the vanilla) of course....but would thin it out.

Easy to make. I tend to bypass the sifting and pour the cocoa directly in, just whisking extra to remove the clumps. Very rich, chocolate flavor that works perfectly with vanilla ice cream or most any dessert. Also stores well in the fridge and can reheat without trouble

If you double the recipe, 250 g=2.5 cups of cocoa powder; which is a small box of Droste. I always double and then give some away!

I made this just fine in the microwave. Half recipe in a 2 C Pyrex worked out great.

I threw this together in less than 10 min, and it is FAR superior to the syrupy hot fudge I am used to — probably due to the exclusion of corn syrup. I made it with Hershey's Special Dark cocoa powder because I'm cheap as hell, and it turned out beautifully! Can't wait to serve it up on the 4th.

I have made 1/2 and even 1/3 of the recipe without any problem; for reheating I put the jar in a warm water bath in saucepan and stir a few times. works perfectly and no risk of burning/boiling

Made this vegan by substituting one 12.2 oz can unsweetened evaporated coconut milk and just shy of 1/2 cup unsweetened soy milk for cream and Earth Balance organic coconut spread for butter. Omitted the salt due to the salt in the vegan butter. I used my store brand cocoa thinking it would lack a bit of flavor and was shocked at how deep the flavor was. This came out super dark, rich and incredibly chocolatey.

4 tbsp butter is 57 g

This was amazing and worth every bit of the 5 star rating!! This is the best fudge sauce I've ever tasted - and definitely have ever made.

Really delicious. Sifting the cocoa into the sauce before whisking made life simpler. I would love to see exact temperatures for recipes that require precision, like chocolate.

My company loved it! Six senior citizens almost finished the entire batch over Breyers homemade vanilla ice cream. Some had never tasted homemade hot fudge and said they’d never be satisfied with store bought hot fudge again. I only used a cup of the cocoa. The consistency was perfect. It’s easy to make. It’s not too sweet. It is addictive!

I would guess your heat was up too high.

I made this with 1/4 cup of Amaretto liqueur instead of vanilla, because I wanted the sauce a bit thinner and I love the flavor of Amaretto. The sauce has such a rich chocolate vibe that the Amaretto is subtle. My husband loves it. "You can make that again." It's a winner.

I've made this a few times and it's my go-to for sure, great depth of flavour, much more satisfying than a ganache. I amp up the salt and vanilla and use regular supermaket cocoa as I never remember to seek out anything else.I should probably only do half a recipe but it keeps well.

Perfect homemade hot fudge sauce, just like I remember making as a kid working in an ice cream shop. I've made many recipes over the years but they never quite hit the mark until I made this one. The high fat cocoa powder is important - I used Anthony's Organic Culinary Grade Cocoa Powder and followed the directions to sift.Freezing had no effect on the quality when warmed up again — still delicious with perfect texture!

I would not describe this as a fudge sauce. Great chocolate flavor but not a hot fudge sauce, which should ideally cool into a fudgy chunk on ice-cream. This arrives at its thick texture through the incorporation of a lot of cocoa into the cream, not via the cooking of the sugars. It's a lovely chocolate sauce, but not a fudge sauce.

FYI, two ounces of dark chocolate is about 1/3 of a cup. Tasty recipe, and nice with a little less sugar!

This recipe is a lot of work to make. But in the end, it tastes great. We had it with vanilla ice cream. But it would taste great with anything 🍦

Took dried cherries that had been hydrated in a little boiling water. Poured off water, and soaked cherries in a bit of brandy for 10 mins. Added cherries (without excess brandy) to chocolate sauce. Also added 1/4 tsp. of white pepper, but could've substituted a pinch of cinnamon or ginger, instead. It was a big hit, and the leftovers can be frozen.

I wonder how long this keeps in the refrigerator.

Nice flavorful chocolate sauce but not American Hot Fudge. It's runny like chocolate syrup.

Today is July 4, 2023. I made this for the first time tonight!!! I was looking for a new recipe that didn’t require boiling to the candy stage. The texture of this sauce is incredibly smooth, heavy and luxurious. My family raved over it and when they finished their ice cream they had seconds of fudge sauce! Substitutions I made we’re all white sugar, and I ran out of cream making the ice cream base so I used 1/2&1/2. It’s hard to imagine this would be even more delicious with all cream. It would

I used 1oz 64% + 1oz 70% chocolate and it turned out balanced, not too sweet. I've read 70% is ideal but I think 64% would still not be overly sweet. I used 1C Guittard Red Dutch + 1/4C Droste to experiment, Droste is 20% fat and Guittard Red is 22-24% fat. It took me 10 min to get butter/cream/sugar/salt to simmer, then simmered 1 min. After whisking cocoa powder off heat, I continued whisking on low heat 1 min to get shiny. This batch turned out perfectly thick consistency and rich flavor.

There are very good fudge sauces on the market everywhere. I'm not sure what all the bother with this adds.

Truly the easiest, most delicious recipe! I halved it with approximate measures and all went well. Perfect sweet treat with premium vanilla ice cream and a few toasted walnuts for the last day of 2022. Don’t reheat for more than 15 seconds, it burns quickly’!Make this, and try not to eat it all as quickly as our family did?

Maybe this recipe was adjusted recently in response to the comments trying to make it thinner — I found it weak and thin. There are over 5 cups of ingredients and yet it purports to yield 3 cups. I think 2 cups of heavy cream is the problem. I’d cut that down significantly — maybe it’s supposed to be 1/2 cup?

Excellent. Straight out of the pan I thought it was just ok, the cocoa powder was a bit too much. But after sitting for an hour or two, when warmed and served over ice cream, it was incredible. Will make again.

5 stars for the richness of flavor. It took longer than 45 seconds for the butter to melt into the cream so I was a little confused about when to add the chopped chocolate. 45 seconds after butter melts? There was a slight chalkiness straight out of the pot on a spoon but we couldn’t taste it when served over ice cream. I would definitely make this again.