Ice cream sauce fans, get ready to wow your family, your guests, and even yourself with this old fashioned hot fudge sauce recipe that is The Best.
This deeply flavorful dessert sauce is the same sauce I made in huge quantities at both fine dining restaurants I worked in. It’s the kind of sauce that solidifies into chewy goodness in the fridge and melts to pourable perfection when warmed.
Hands down my favorite and (subjectively) the best hot fudge sauce recipe for pretty much any of my ice cream recipes!
It is seriously the best I’ve ever had–not kidding! Plus you can vary the flavor to suit your taste, too. Enjoy!
For ease of browsing, here are all of my dessert sauces. Thanks for stopping by!
Watch the web story for my Absolute Best Hot Fudge Sauce, you guys!
This is a superb hot fudge sauce recipe! I have made it twice now. I found I did not need to strain the sauce as it is pretty smooth as is. It is a very easy recipe to follow with big flavour!
Reader C. Teshima
What makes this the best?
This ice cream sauce is not the best because it has the fewest ingredients. No, that prize goes to good old ganache which makes a fine ice cream topping, clocking in at 2 or maybe 3 ingredients.
If you’re looking for good, old-fashioned hot fudge sauce, though, you need look no further.
Here are the things that make this fudge sauce the best:
- It gets a thick and a bit chewy when cold.
- You have to heat up in order to pour it.
- It has deep, rich flavor that is exactly what is needed to set off a perfect vanilla ice cream. Or coffee ice cream.
- There is enough salt in it to round out the flavors, counteract any bitterness that might be present if you use a really dark chocolate and to make the sauce sparkle on your tongue.
- You can vary the flavor based on your preferences.
It is truly an old fashioned fudge sauce with deep, rich chocolate flavor.
Rave review
Laura Schrock made this recipe and shared her photo on Instagram!
Divine!!! Is the word that best describes this Hot fudge sauce.
Laura Schrock from Food In The Myakka Kitchen
I was looking for a recipe for one this morning and stumbled upon this on on my Pinterest account and my word I will not be looking for another any time soon.
Do yourself a favor and give it a try , I’ll post the link here in my bio 👍🏼Thank you @onlinepastrychef for the amazing recipe!❤️
I am so excited that she made and loved it, and I know you’ll love it too!
Ingredients and Substitutions
NOTE: Please keep scrolling down to the bottom of the post for the full recipe. In this section, I’m just letting you know what you’ll need.
The ingredient list is actually relatively long, but the process is pretty straightforward. Here’s what you’ll need:
- butter: the fat helps to carry the flavor and provide body. If you don’t have unsalted butter, use salted, but you may have to dial back amount of additional salt you use
- sugar: provides the sweetness and helps to give the sauce the traditional “chewy” texture of old time soda fountain hot fudge sauce. You can substitute light brown sugar, 1:1, if you would rather
- corn syrup: light or dark. Helps to prevent crystallization and provides more of the chewy texture we’re going for
- heavy cream: provides body and volume as well as additional milk fat. The dairy solids in the cream will brown as you cook the base, adding to flavor complexity
- salt: enhances the flavor and counteracts any bitterness from the cocoa powder
- milk: provides more volume without adding much additional fat. Also adds more dairy solids that will brown as they cook
- cocoa powder: provides the chocolate flavor. Use the best quality you can get, although honestly any will do. I make mine with Hershey’s and it’s fantastic
- water (or coffee): gives you something to make the cocoa powder paste with. If you use coffee, it will help to deepen the chocolate flavor just a touch
- light rum: adds enough alcohol to bring out alcohol soluble flavors without being a prominent flavor itself. You can certainly sub in your favorite liquor or liqueur here, depending on what flavor you’re going for
- vanilla: chocolate’s complement. Must have! You don’t have to use the top quality stuff, but adding vanilla helps to round out the flavors
- semi-sweet or bittersweet chocolate: adds additional chocolate flavor plus some cocoa butter for body
Procedure
The process for making this sauce is pretty straightforward:
- Bring butter, sugar, corn syrup, heavy cream, salt, and milk to a boil.
- Whisk cocoa powder, rum, water (coffee) and vanilla into a paste.
- Add the chopped chocolate/chocolate chips to a bowl along with the cocoa paste.
- Let the sugar/milk mixture boil until a light caramel color, stirring frequently.
- Pour the caramelized sugar/milk mixture into the bowl with the rest of the ingredients. Whisk until smooth.
- Strain and store.
Fudge Sauce Variations
This sauce can be flavored in many ways. Here are some ideas to try:
- Add a bit of orange zest and/or cinnamon to the boil
- Switch out the rum for orange liqueur.
- Use your favorite alcohol–a liquor or liqueur.
- Add some peppermint extract.
- Whisk in powdered freeze-dried raspberries or other freeze-dried fruits.
- Add some heat in the form of chipotle pepper or smoked hot paprika
Play with this sauce and make it your own.
When you want to relive your visits to the soda fountain where the fudge sauce was thick and rich and tasted of fudge and not “brown,” then please make it according to the original recipe which calls for light rum and vanilla.
Tools and equipment you might need
I always advocate for weighing your ingredients. It allows for consistent results. I love my Escali Primo and after 17 years, it is still going strong.
You’ll also need a large, heavy bottomed sauce pan, a nice large bowl for mixing up the cocoa paste, and a fine mesh strainer.
This sauce really is the best! The first time I made it exactly as written and it was so good it only lasted a couple days.
Reader Carolyn
The second time I made it, I only had 1 1/2 cups of the heavy cream so I used a half cup Baileys Irish Cream for the rest of the required amount of cream. All other ingredients were exactly as written. I liked this version even better than the first.
Thank you so much for sharing this recipe. This is now my go to fudge sauce recipe and I will be gifting jars of this sauce for Christmas presents this year! Thank you, you rock!
Serving Suggestions
Aside from pouring it over ice cream, you can also use the sauce to make chocolate milk or hot chocolate. Just stir enough into hot or cold milk until you like the chocolate-ness level and enjoy.
Here are some other ideas:
- Top a cheesecake with it
- Serve it with cake or drizzle it over an iced cake to get that “drip” effect
- Use it as the fudge layer in my chocolate cheesecake pie (Please do this!)
- Use it to layer with soft ice cream before freezing to make a swirled ice cream
- Top an ice cream mud pie like my friend Laura did
- Make chocolate pound cake or some fudgy brownies, top with a scoop of ice cream, and then drench the whole shebang with fudge sauce
- Please pour it over this French vanilla ice cream. I implore you!
- Even though you might want to eat it straight from a spoon, consider making some chocolate pudding instead!
Why is there alcohol in this ice cream sauce?
Even just a bit of alcohol, whether it be rum or Kahlua or Godiva chocolate or whatever, brings out the alcohol soluble flavors that would otherwise remain locked away.
The entire recipe, and it makes just over a quart, uses only 2 Tablespoons of alcohol. You can’t taste it, but you would miss it were it not there.
Thank you so much for this recipe–I made a batch and LOVE it!
I **think** that I undercooked the dairy mixture–I was afraid of scorching it–I will bravely let it go another few shades darker next time in order to get the “chewy” factor.
Reader Tangela
I also made bomb hot chocolate using it!
Hot Fudge Sauce Q & A
Since you add the boiled mixture to the alcohol mixture off the heat, none of the alcohol boils away. And even if you do boil it, while most will boil off, not all will. If for any reason you cannot have alcohol, you can substitute 2 Tablespoons of very strong coffee.
Reader Lindsey offers this advice: cook the sauce over medium heat to avoid this, but if it happens, allow it to cool, gently reheat, and then whisk in a bit more dairy to smooth it out.
If you find that your sauce hardens into a block of fudge in the fridge and/or when you put it on cold ice cream, reheat the fudge sauce and stir in an extra 2 Tablespoons to 1/4 cup of cream. Allow it to chill in the fridge to check the consistency. As firm as it sets in the fridge is as firm as it’ll set up on cold ice cream
When you pour your fudge sauce on your ice cream and it seems to thin, all running off and into the bottom of your bowl, scrape the rest of the sauce back into a pan, bring it to a boil, and let it boil for a couple of minutes th thicken it up. If using a thermometer, bring the sauce to about 225-230F.
I’m allergic to cocoa powder, so I made this for my friends and husband. They said YES! It is the best fudge sauce they have ever had!
Pinner Amber
Do I have to caramelize the dairy mixture?
No, you don’t. But if you don’t take the 20-30 minutes to cook the dairy until it has caramelized, you will not have made the best hot fudge sauce in the world.
You will have made a very good one, but it won’t be the best.
Caramelizing the sugar/dairy does a couple of things:
- It evaporates out some of the water, concentrating the flavor and allowing for a thicker sauce and that old-fashioned chewy texture that is so incredibly addictive.
- The caramelized sugar and milk solids lend a deep, complex base flavor that you would not get if you don’t take this step.
What Temperature Should I Cook the Dairy To?
Reader Lindsey was kind enough to take the temperature of her dairy as it caramelized.
For her, the magic temperature was just shy of 235F (soft ball) stage.
Shoot for between 228F-234F, depending on how thick you want it to be when it cools.
So if you don’t want to go by color, use your instant-read thermometer and cook to Lindsey’s recommendation. (Thank you, Lindsey!
Pro Tip
The hotter you cook your sauce, the thicker it will be upon cooling. Cook to about 220-225F to have a thick but still liquid sauce when it cools. Cook up to about 234F to have a more “solid” fudge sauce once it cools.
Unless you plan on eating it straight from the jar with a spoon, always reheat the sauce before serving.
Warning: Once you share this, you’ll have to make it over and over and over since people will demand it whenever they come over to your house!
Hot Fudge Sauce Lover LIndsey
Can’t I just buy some at the store?
Well, yes, you could. And I’m sure you can find one you really like.
However, I encourage you to make your own. If you don’t have time to boil a big old pot of ingredients on the stove for a long time, you can just make some ganache.
I also recommend trying my Quick Hot Fudge Sauce Recipe that takes a couple of shortcuts to get to long-cooked flavor in way less time.
You could also try this great quickie version from my friend Chris. It’s an excellent blender hot fudge sauce, so it comes together super fast.
And if you want to go really old school, make some chocolate syrup. I swear it is So Good either on ice cream or in chocolate milk.
This is the fourth recipe I have tried for hot fudge sauce, trying to find the exact right one. This is it!
Rebecca
Thank you so much for sharing it! I tried the quick, easy just a few ingredients ones first, because wouldn’t it be nice if they were wonderful? But they weren’t! This is absolute perfection!
I made a half recipe, and had a 2 cup glass container. Too bad there was a bit left over after I filled the jar. Just had to lick the bowl! Yummmmm! Whatever will I do with the also rans?
Enough talk! Please go and make some of this sauce. And then come back and tell me how much you love it. Make a sundae, and don’t forget to put the cherry on top. I promise you will feel just like a kid again.
If you have any questions about this recipe or any baking/pastry issues, please get in touch. You can comment here, or shoot me an email. I promise to get back in touch quickly. Honest!
Gave this a try. followed directions. no alcohol.
Pinner Julie
I was nervous about the boil wait. But– Do THIS PART!!!
I couldn’t believe how creamy, rich and chewy-thick . Heated up serving 30 seconds in microwave from fridge–PERFECTION!!!
I WILL ONLY MAKE this very recipe!!! Thank You!!!
Questions?
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids. Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
The Best Hot Fudge Sauce in the World
This rich, deeply fudgy old fashioned fudge sauce attains incredible complexity and depth two ways. First, the addition of a touch of alcohol brings out alcohol-soluble flavors. Starting with a lightly caramelized base affords more depth and that bit of chew and stretch you expect from an excellent fudge sauce. A full recipe yields over a quart, so you can either half the recipe or make the full recipe and share with friends.
NOTE: All ounce measurements are by WEIGHT and not VOLUME.
Ingredients
- 4 oz unsalted butter, (1 stick)
- 8 oz granulated sugar, (1 slightly generous cup)
- 11.75 oz (by WEIGHT) light or dark corn syrup, (1 cup)
- 16 oz heavy cream, (1 pint or 2 cups)
- 3/4 teaspoon kosher salt
- 5.3 oz whole milk, (about 2/3 cup)
- .67 oz cocoa powder, (1/4 cup)
- 1.3 oz water, (2 Tablespoons plus 1 teaspoon water)
- 1 oz light rum, (2 Tablespoons)
- 1 teaspoon vanilla extract or vanilla paste
- 8 oz excellent quality semi-sweet chocolate, chopped (I used Ghirardelli 60%)
Instructions
- Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
- Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
- Place the cocoa paste in a large bowl.
- Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
- When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
- Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
- Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
- Strain it just to make sure it is completely smooth.
- Store in jars in the fridge.
- If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.
Notes
Flavor Variations
Add some orange zest and cinnamon to the cocoa powder paste
Add a little bit of mint extract or a very few drops of mint oil
cinnamon plus some cayenne or ground chipotle would make a great Mexican-style fudge sauce
Recommended Products
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Nutrition Information
Yield 32 Serving Size about 2 TablespoonsAmount Per Serving Calories 175Total Fat 10.6gSaturated Fat 6.8gCholesterol 29mgSodium 88mgCarbohydrates 20.1gFiber 0.7gSugar 13.6gProtein 1.3g
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Thank you for spending some time with me today.
Enjoy the fudge sauce, and have a lovely day.
Renee- Kudos Kitchen says
I would happily eat this with a spoon and forego the ice cream!
Jennifer Field says
Ha! You and me both, Renee!
Betsy @ Desserts Required says
My Oh My, you have struck gold with this one, my dear friend. The ONLY problem I see is that you made it in North Carolina and I’m in Florida!!! Your top pic is INCREDIBLE, too! <3
Jennifer Field says
Thank you so much, Betsy! I have been working hard to up my photography game, even if I am doing it kicking and screaming! I really do hope you make this. I want to hear your review and how it stacks up to the Graeter’s (is that right) that you used to get in Cleveland. =)
Anne from Pintesting says
I’ve been smiling since I read, “by crackie.” This looks amazing, and I think that if I make it for a blog post, then you should send a small jar of yours down to Florida so that I can have a baseline for comparison. I’ll even send you a small jar of mine to get your thoughts. 🙂
Jennifer Field says
I’m afraid it’s not canned, so I’d feel weird about shipping it. But I do hope you make it; I think you will like it a very very lot!
Chris Scheuer says
Yum Jenni, this is the real deal and it looks/sounds amazing. I love your pour shot! Thanks for the link too! Hope your summer’s going well!
Jennifer Field says
I love that yours is made in a blender. I’ve had it in the back of my mind ever since you told me about it at lunch. I knew I would be linking to it at some point! It took me a few tries to get that pour shot. Thank goodness for the 10 second delay setting, Chris!
Brooks says
I’ve been looking for a classic hot fudge sauce and by crackie, I think I’ve found it! The ingredients list sells it, but your fine photography seals the deal. Terrific work, my friend.
Jennifer Field says
Thank you so much, Brooks!! I know you will love this sauce. I want you to make it and drizzle it on some sort of hot fudge sundae cake, okay? =)
MaggieToo says
Whoooah. That lightly caramelized dairy mixture sealed the deal for me. My mouth could actually taste what my brain was imagining. And I’m not even a chocolate fanatic.
Tell me, what do you consider “close to the expiration date”? Sometimes my cream is marked 4-6 weeks out, and milk only 2-3 weeks out.
Jennifer Field says
I wanted to say in the post, but I’m not really sure it’s true so I stopped myself, but if your “oldest” dairy you’re using is a week from the expiration date, your sauce will last about a week. If it’s three weeks out, it should last around 3 weeks. Does that make sense? I have more or less found that to be the case when I use “brand new” dairy with a date about 6 weeks out, the sauce will keep about that long.
MaggieToo says
Makes total sense — thanks!
[email protected] says
Oh myyy! Wish you could send me a case!! Delicious!
Laura says
Just pass me the jar and forget the ice cream!! O-M-G!!!!
Jennifer Field says
It is the best. I’m surprised anyone at the reatauatn ever got any. I mean, the guests. The kitchen staff enjoyed it!
Sandi says
Oh my gosh, chocolate is my weakness. I love your idea to add a bit of orange too…so many fun ways to enjoy this chocolate sauce!!
Jennifer Field says
Thanks, Sandi! I know some folks aren’t fans of chocolate and fruit, but these are people I don’t understand at all! lol 🙂
Beth says
Hot fudge, nuts, whipped cream, and some mocha almond fudge ice cream is really all I need. I am a simple person. OMG! this sounds so good Jenni!
Jennifer Field says
That sounds like the perfect sundae, Beth! xo
Kat says
This looks amazing & I want to do this as a gift set with my black/huckleberry sauce. Do you have any idea on the shelf life? Just need an estimate for the lable:)
Thank you!
Jennifer Field says
Not canned (I know nothing about canning), it lasts a good long time. For the label, say 2 weeks to err on the side of caution. But honestly it’ll last a good 3 weeks most likely. I hope your friends enjoy it. What a lovely duo with huckleberry, too!
Tangela says
Hello,
This sounds like the perfect sauce for me!
Trying it for the first time soon and want to confirm this measurement:
11.75 oz light or dark corn syrup, (1 cup)
should it be 1.5 cups or 1 Cup?
Thank you!!
Jennifer Field says
It is one cup, Tangela. Corn syrup weighs more than water, so while almost 12 oz of water would indeed be 1 1/2 cups by volume, 1 cup of corn syrup weighs 11.75 oz. I will add the information that most of my measurements are given by weight for accuracy and consistency. I hope you enjoy the fudge sauce–please let me know! Enjoy!
Tangela says
Aha!! I only knew about dry measure vs liquid measure…..I appreciate this explanation (and new learning for me!).
Thank you so much for this recipe–I made a batch and LOVE it!
I **think** that I undercooked the dairy mixture–I was afraid of scorching it–I will bravely let it go another few shades darker next time in order to get the “chewy” factor. I also made bomb hot chocolate using it!
Jennifer Field says
Hey, Tangela! I’m so glad you learned something (I do try to be a good teacher), AND I am especially happy you made this hot fudge sauce. It is so stupid good! The good news is, nothing awful happens if you undercook the dairy a bit, but you will completely flip if you let it caramelize a little bit more. Thanks so much for stopping by and for letting me know. And Yasssss to the hot chocolate!
Tangee says
Just clicked on this recipe and looked at the comments. My name is Tangela also but I go by Tangee. There are not many of us, so I had to say hello!
Jennifer Field says
A meeting of the Tangelas! I love it! Thanks for stopping in and saying howdy!
Wendy Sprague says
Making this right now. Would rum extract be okay instead of rum or coffee? Same amount?
Wendy Sprague says
Second question, can I use water canning method to make this shelf-stable?
I already made the Quick recipe you reference and my hubby loves it!
Jennifer Field says
Hey, Wendy! I honestly don’t know about canning because it’s not something I do myself. I would consult the Ball canning book or some similar canning authority. And yes, you can use extract rather than rum or coffee, but I would use much less since the extract will be pretty concentrated. I’d start with a teaspoon, taste, and then go from there if you need more. Enjoy!
Jennifer Field says
So glad you like the quick version–I like it too. I think this one is even better, especially if you have the time. Enjoy!
Lisa Myers says
Does it matter with milk, whether whole, 2%, 1%?
Jennifer Field says
Since it’s an old fashioned recipe, it most likely would have been made with whole milk, and that’s what I used. I have not tried it with lower-fat milk. My guess is it would be fine with 2%, but I would not try it with 1% or skim. Hope that helps, Lisa. Enjoy the fudge!
Shelby A McNeilly says
Currently making it with 2% milk and it’s turning out LOVELY. ❤
Jennifer Field says
I’m so glad, Shelby! Thanks for letting me know. Please come back and tell me all about the amazing ice cream sundae you make with it so I can live vicariously through you!
Martha Fortenberry says
Thanks for sharing. Now I need a scale. Haha! I have loved finding new recipes during all of this craziness. I think the guys are going to love this one.
Jennifer Field says
You are more than welcome! It’s seriously good, and I hope you and the guys love it! And yes, it’s one of my missions in life to encourage people to buy a scale! Such a great investment of $25! Enjoy, Martha!
Barbara Pendley says
If I were there I would just have to give you a big ole hug around the neck for sharing this Chocolate Fudge Sauce. My husband and I both love Chocolate. His birthday is next week and I can not wait to surprise him with this recipe of Chocolate bliss. Before going wondering if you could recommend a good brand of scale for home use? Hope you have a lovely rest of your day. I’ll be following all of your recipes!
Thank you Again,
Barbara Pendley
Jennifer Field says
Oh, Barbara, you have no idea how much I miss hugs right about now! I know you guys will love the sauce, and Happy Early Birthday to your husband! The scale I use and recommend is an Escali Primo. Here’s an Amazon affiliate link for you. If you purchase through this link, I’ll make a small commission on the sale and your price won’t be affected at all: https://amzn.to/3gwleSK I think you’ll be so happy with your purchase–nothing like a scale for accurate and consistent results!
I can’t wait to hear how you and your husband like the sauce!
Susan says
Did anyone commenting actually make this sauce?
Jennifer Field says
If you read the reviews embedded in the post, those people did indeed make the sauce. I know you don’t know me from Adam, but I would not say this is the best if it weren’t true. I hope you give it a try and that you really enjoy it, Susan!
Galya says
Yes, this is a pet peeve of mine too – why do people comment before making the sauce? Just makes it hard to find real data, suggestions etc. I did make it and found it totally delicious albeit perhaps a bit sweet for my liking? I’m scared to reduce the sugar for fear it would affect the texture, which is fabulous.
Jennifer Field says
I’m very glad you like the sauce. I agree with you about the texture. So dreamy! I think you could cut the sugar by about 10% to cut a bit of sweetness without losing the chew. If you try it, please let me know how it turns out, Galya!
Karen says
This recipe sounds divine. However in South Africa we don’t get corn syrup – what could I use as a substitute?
Jennifer Field says
Hey, Karen! You can sub in some golden syrup or even use a mild honey. Hope that helps. Enjoy the sauce!
Lauris says
Can I use all cream for the milk part? Looking forward to trying this.
Lauris
Jennifer Field says
Yes, I believe you could. It will be that much richer and that’s not necessarily a bad thing. You could also use all half and half if you want. Enjoy!
Kate says
Can this be made shelf stable?
Jennifer Field says
I am not a canner, so I cannot say for sure. I would check the Ball Blue Book to see what they say about canning dairy-based sauces. But I can tell you it will stay good in the fridge for about a month. I hope that helps, and I hope you enjoy the sauce.
Lana says
What if I want to can it for long term. How long would it last if I boil the jars and lids? I am not a canner yet, but plan to be. This seems like something I would like to store.
Jennifer Field says
I am not a canner either, so I don’t know the answer about how to safely can a dairy-based sauce. I can tell you it lasts a good 3-4 weeks in the fridge though.
Ena says
Too many ingredients, I’ve got one that uses a lot less.
Jennifer Field says
Good for you. Enjoy your sauce!
Tracey G says
Do you use a candy thermometer? If so, what temperature do you bring the dairy mixture up to? Thanks
Jennifer Field says
I don’t use a candy thermometer for this one, Tracey. I just go by color. Most of the color comes from the milk proteins browning and not from the sugars caramelizing so I can’t really go by the temperature for the different stages of sugar. The best way I can describe the color is about the color of a Graham cracker, if that helps. Depending on how large a batch you’re making, it can take 15-30 minutes. I hope this helps. Enjoy the sauce!
C. Teshima says
This is a superb hot fudge sauce recipe! I have made it twice now. I found I did not need to strain the sauce as it is pretty smooth as is. It is a very easy recipe to follow with big flavour!
Jennifer Field says
Oh, wow, I am so happy you like it!! Thank you so much for letting me know!
Tina says
Can’t wait to try this recipe. Sounds awesome.
Jennifer Field says
I may be biased, but I really do think it’s the best! I hope you enjoy it–please let me know what you think, Tina! 🙂
Cathi Koenig says
I have been experimenting with all kinds of hot fudge sauces, including paleo. I am looking for a sauce that doesn’t get so chewy on ice cream. Do you think I could tweak this and increase the corn syrup just a little ? The caramelizing technique sounds awesome ! Yours is the first recipe that mentions this. Also, once I had some fudge sauce made with honey….it was Soooooo good !
Jennifer Field says
Hey, Cathi! This sauce definitely gets chewy on ice cream. I think to get the same flavor while losing some chew, I’d probably add a bit more dairy at the end of cooking. So after you caramelize the dairy and then mix it with the chocolate and cocoa powder paste, add an additional amount os cream or half and half. You will have to experiment to get the desired texture, but it will be some tasty experimentation. Also, feel free to switch out the corn syrup with honey if you like the way that tastes. I’ll be interested to hear what you think after you give it a try!
Cathi says
Thanks for the suggestions Jennifer ! I will try to use part honey with the corn syrup.
Also, with another recipe, I used a bit of peanut butter and it was delish and you
really can’t taste it. This is all just TOO much fun !
Jennifer Field says
I like the idea of peanut butter and honey together in that sauce. Yum! Enjoy, and please let me know what you end up doing. Would love your feedback so I can share your modifications in the post. That way everyone wins! Take care, Cathi!
Mary says
In the video you use 1 Tablespoon of vanilla (for half the recipe) but the recipe says 1 Teaspoon (for the whole recipe). Can you clarify?
Jennifer Field says
I’m sorry for that discrepancy, Mary. I honestly rarely measure vanilla so the measurement varies. Feel free to use vanilla to taste. I will clarify that in the post. Thanks for the comment, and enjoy the fudge sauce. Whether you use a tiny bit or a tablespoon of vanilla, I think you will love it!
Gina says
I just made this. Wasn’t a fan. To me it doesn’t taste chocolatey at all. I just taste the alcohol and I only put in the 2 tablespoons the recipe calls for. It also is not as thick as hot fudge usually is.
Jennifer Field says
I’m sorry you didn’t like it. Happy to help you troubleshoot. Did you boil all the dairy until it was caramelized? Did you use both cocoa powder and the chocolate? Let me know exactly what you did and what kind of alcohol you used and hopefully I can help you figure out what went wonky.
Rebecca Compton says
This is the fourth recipe I have tried for hot fudge sauce, trying to find the exact right one. This is it! Thank you so much for sharing it! I tried the quick, easy just a few ingredients ones first, because wouldn’t it be nice if they were wonderful? But they weren’t! This is absolute perfection! I made a half recipe, and had a 2 cup glass container. Too bad there was a bit left over after I filled the jar. Just had to lick the bowl! Yummmmm! Whatever will I do with the also rans?
Jennifer Field says
This is my new favorite comment! I’m so glad you love the sauce. I am not allowed to make it very often. Maybe twice a year. Otherwise, oh the danger! The also rans can just go the way of the dodo.
Rebecca. Ompton says
Aww shucks! You’re too kind! I dreamed about this recipe last night, so I revisited my Pinterest pin of it, looked at all the links, and watched the video. I’m so glad I did! I was recently introduced to the accuracy of weight versus volume by a blogger who had a recipe for whole wheat cinnamon rolls. I had a scale, but it was a spring loaded, not battery powered, so not very trustworthy. Bought a battery powered one and love it. However, I was placing a bowl on it, pressing tare to zero it out, weighing an ingredient, putting that ingredient into another bowl, repeat. It had not occurred to me to simply zero it out after each ingredient and keep adding. Duh! Now I will be following you on Pinterest. BTW, from your shirt I assume you are from eastern NC. I’m interested because, although I now live in Idaho, I am originally from east TN, near Boone, NC. I love your blog and look forward to browsing through all your recipes. I wish I had studied chemistry in college, as I love your explanations of what each ingredient does. I love to cook, especially desserts, but there is always something new to learn! Thanks!
Jennifer Field says
Oh, we were practically neighbors! And my husband did his graduate studies in Boone at App! I was born and raised in Charlotte and now live in Raleigh. Big move for you from TN to Idaho! Wow! So glad you enjoy the blog, Rebecca. I’m really active on Facebook and I do live cooking usually twice a week on Sundays and Wednesdays. You can follow my public profile at https://www.facebook.com/jenni.field or my page at https://www.facebook.com/PastryChefOnline I look forward to having lots of conversations with you!
Teresa says
I’m so excited to try this recipe. I’ve made ganache many times but this is going to change the game that’s for sure. Ive pinned your recipe thank you so much
Jennifer Field says
It definitely changed the hot fudge game for me, Teresa! Can’t wait to hear what you think–enjoy!
Helen says
This is truly the best hot fudge- my family absolutely loved it and it canned with a water bath seamlessly. Thank you for sharing it!!!
Jennifer Field says
Oh, I am so glad to hear this! And thank you for commenting on canning, too. I’m not a canner, so it’s good to know it is “cannable!”
Leslie says
Canning anything with dairy is not considered food safe and is NOT USDA RECOMMENDED!
Jennifer Field says
I didn’t recommend it in the post. I was just going by a comment from someone who did since I know zero about canning. Thank you for confirming that.
Carrie says
How long did you process?
Jennifer Field says
Hey there! I emailed Helen, and she said most of her research showed 10 minutes but that she did 12 minutes just to be safe. Hope that helps. Enjoy the hot fudge!
Jackie says
How long will this last? I am thinking it would be great Christmas gift so but need to know Spshelf life. Could you can this like jam?
Jennifer Field says
Hey, Jackie! I have zero experience with canning, but I recently had a reader (Helen) can some and said it worked perfectly. She canned it in boiling water for 12 minutes.
Without canning it, I can say for sure it will last a good 3-4 weeks in the fridge. I hope that helps!
Debbie Freeman says
What do I need to do to add peanut butter or hazelnut spread to this? Do i change any liquids in the recipe?
I’d like to – it sounds delicious.
Jennifer Field says
Hey, Debbie! I like both your ideas a lot. Since Nutella is so sweet and the hazelnut aspect would be so diluted if you added a cup or so to the mix, say, I would consider using some hazelnut extract, hazelnut liqueur, and steeping toasted and coarsely ground hazelnuts in my dairy. So you’d be making basically chocolate-hazelnut sauce without using any Nutella at all. Since peanut butter is pretty assertive, I expect the flavor will come through just fine. I’d cook the dairy part to a lighter color (so there’s not too much water evaporation) and add 1/2 cup of peanut butter. You can always taste and adjust the amount, but that’s where I’d start. Hope that helps. Enjoy the sauce!
Amber says
Is their anything besides rum and coffee we could use?
Jennifer Field says
You can leave the coffee out if you prefer. Why do you want to leave out the rum? Is it because of the alcohol content? If so, just use a tablespoon of vanilla extract in place of the rum. Of course, there’s still alcohol in vanilla, so if you can tell me why you object, maybe I can better offer some substitutions.
I also provide a few variations on the recipe, so look those over and see if any of those ideas sound good to you. Let me know. Thanks!
Margie says
I have made toffee many many times. After I put the mixture on a pan, I put chocolate chips or chocolate bars on top, and spread when softened. The last several times I made it, about an hour or so ( maybe longer) the chocolate gets white starburst type stuff on top. It looks like the chocolate is old. What causes this? And what can I do so this doesn’t happen? Thanks, love your recipes!! Margie
Jennifer Field says
Hey there, Margie. That white stuff is the cocoa butter separating out of the rest of the chocolate. It’s called bloom, and it doesn’t affect the taste at all. Just the appearance. My bet is if you want a bit longer and let the toffee cool some more before adding the chocolate to the top, you won’t have that problem. And I’m glad you love my recipes–makes me happy! Feel free to get in touch any time!
Elaine says
This sounds fabulous but makes a lot. Is it possible to freeze in a few batches, then reheat?
Jennifer Field says
Hey there! I’ve never tried to freeze it, but you can absolutely make a half batch. It also keeps well in the fridge for a good 3-4 weeks. Enjoy!
Mmboucher says
I haven’t tried it yet, but when I do I will freeze in large sprayed muffin tins, then put in ziplock bags and take out as needed. Only two in our household!
Jennifer Field says
That’s a great idea! Let me know how well it freezes–with so much sugar in it, it may not freeze completely solid, but it should definitely extend keeping. Enjoy!
Sultan says
Hi Jennie.
I am Muslim I can’t have Rum.
Instead of Rum what I can use to make
Olfashion hot Fudge Sauce?
Jennifer Field says
Hi, Sultan! You can absolutely leave the rum out and sub it with some coffee. It won’t be enough to make the sauce taste like mocha, but it will add a touch more depth. I think you’ll enjoy it that way! Take care. 🙂
Mary says
Can this recipe be doubled or tripled?
Jennifer Field says
Oh, absolutely! We used to make enormous vats of it at the restaurant. You’re only limited by the size of your pots and bowls. lol Enjoy!
Audra Dyckman says
Hi, the recipe says 11.75 oz corn syrup but then says one cup. One cup is 8 fluid ounces. 11.75 ounces is about 1 and a third cups. I just want to clarify the measurement,
Jennifer Field says
1 cup is 8 oz by volume, not by weight. By weight, 1 cup of corn syrup weighs 11.75 ounces, so feel free to either weigh it or use a 1 cup measure. Enjoy!
SARAH says
MINE SEEMS RUNNY. DOES IT THICKEN AS IT COOLS OFF? I MADE SURE TO BOIL IT UNTIL IT WAS A LIGHT TAN AS SHOWN ABOVE.
Jennifer Field says
It does thicken as it cools. If you think it is still too thin once it cools, you can simmer it gently to reduce it further. I hope you enjoy it!
JoAnna Skelley says
Can the sauce be waterbathed or pressure canned to make it shelf stable? Looks delicious!
Jennifer Field says
FDA guidelines for food safety recommend against canning dairy-based sauces in a water bath. I am not sure about pressure canning. I know a couple of people have said they have canned it in a water bath, but since I’m not a canner, I don’t want to say it’s safe and then have something go awry. You can freeze it (it won’t completely solidify) for long-term storage, and it stays just fine in the fridge for a good 3 weeks or so. I hope that helps. Enjoy!
Pat says
I made this sauce today, followed directions closely but did substitute chocolate chips for most of the chocolate. Turned out absolutely amazing!! I used it to decorate cheesecakes and it held up beautifully. Taste is to die for- this will be my new go to chocolate sauce. Thank you so much!
Jennifer Field says
Oh, I’m thrilled you liked it! So great, right?! Thanks for letting me know! I’ve made it with chocolate chips too. All good. Hard to beat this sauce for sure, and on top of cheesecake?! Yowza! Hope you have a wonderful holiday!
Janice says
Truly THE BEST IN THE WORLD. It really is! I made this yesterday. I followed the recipe exactly. I wanted to experience it in its intended form before I begin experimenting with flavors and sweetness levels. I had zero trouble, but I do have experience with baking and cooking.
I LOVE this! Thank you so much!
Jennifer Field says
Hooray! I always get so excited when people confirm that this sauce is the best! I’m glad it worked out so beautifully as written. And now you have permission to play! I hope you’ll let me know how you decide to vary it! Enjoy, Janice!
Lindsey says
Hi Jenni! Thank you SO much for this awesome recipe! I see a few people asking for temperatures, so on my third and fourth remakes** of this hot fudge, I used my candy thermometer just to record the temperature when I visually decided to pull the dairy mixture off the heat, and both times I was just shy of 235F/soft ball stage. So that’s my suggestion for anyone who is more comfortable working off of temperature than gut.
Second, I wanted to add this in case anyone is struggling with the mixture completely splitting (where it looks as if all the butter has floated to the top and the rest of the mixture is firm and “seized” and cannot be emulsified back in with all the whisking in the world). The first time I made this, I got impatient and jacked up the temperature to medium-high to caramelize faster. Do not do this. Be patient. It will pay off. What I believe happened is that I scorched the mixture and shocked it with the sudden increase in temperature. However! Don’t panic! Don’t toss it out! I’m not sure what options exist, but how I solved this is allowing the fudge to completely cool in a glass jar (the oil solidified on the top like a layer of butter), then gently reheating in a water bath on the stovetop, and adding about 1/4 cup of warm milk when it was mostly warmed through, then stirring until smooth. Et voila. Smooth, emulsified fudge sauce.
Finally, my best friend is allergic to dairy, so I’m going to try to make half a recipe with dairy-free substitutions. This may be a fruitless endeavor, but I’ll report back when it’s done!
Thanks again for a great recipe!
**(Warning: Once you share this, you’ll have to make it over and over and over since people will demand it whenever they come over to your house!)
Jennifer Field says
Lindsey, hello! I am thrilled you love this sauce–so ridiculously good, right?! Thank you so much for the temperature and also for the troubleshooting. I will add these to the post. I really appreciate your letting me know and for taking one for the team to take the temperature!
Let me know how the non-dairy version works out. My vote would be to use oat milk, but that’s just a gut instinct.