Ice cream sauce fans, get ready to wow your family, your guests, and even yourself with the best hot fudge sauce ever. Seriously.
This deeply flavorful hot fudge 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! For ease of browsing, here are all of my dessert sauces. Thanks for stopping by!
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The Best Hot Fudge Sauce, At a Glance
✔️Skill Level: Beginner
✔️Skills: Stirring, Simmering
✔️Type: Dessert Sauce
✔️Number of Ingredients: 11
✔️Prep Time: 15-20 minutes
✔️Cook Time: 25 minutes
✔️Yield: 32-36 cookies
Related Recipes: Quick Hot Fudge Sauce, Chocolate Syrup, Chocolate Ganache
Jump Straight to the Recipe
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
Is This Really the Best Hot Fudge?
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 thick and a bit chewy when cold.
- You have to heat up in order to pour it.
- It has a 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 you’re going to want to make again and again.
When you do make this recipe, it will help me and other readers if you:
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Thank you! ❤️
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.
If you’re already confident in making fudge sauce, please feel free to head straight to the recipe.
Ingredients and Substitutions
NOTE: If you don’t need all the step-by-step instructions, feel free to jump straight to the recipe.
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 (or Ghirardelli when I can find it) and it’s fantastic, either way. DO NOT use cacao powder which is not roasted or heated during processing. It is too delicate to provide the punch of chocolate flavor we are looking for
- 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 in this fudge sauce, depending on what flavor you’re going for. You can also leave the alcohol out entirely if alcohol is an issue for you. Coffee makes an excellent substitution here, and you will not be able to taste it in the final sauce
- 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
How to Make Hot Fudge
There are two basic components to this sauce:
- dairy and sugar
- chocolate and flavorings
The goal is to boil the dairy to concentrate the flavors and reduce the liquid and then pour that over the chocolate and whisk to combine.
Here’s a closer look at that procedure.
You have 2 “mixtures” to deal with.
For the dairy portion, mix heavy cream, milk, sugar, corn syrup, and salt together in a medium saucepan.
Bring it to a boil and cook, stirring occasionally, until the mixture caramelizes but isn’t too thick.
The magic temperature, if you want to use your instant read thermometer is 224-225F. This is technically the thread stage, and if this was the only component of the sauce, it would stay runny in the fridge.
But since the other part of the sauce contains a lot of chocolate, it sets up very thick, almost like peanut butter.
And that’s what gives you that chew when the warmed up sauce hits cold ice cream. Magic!
All the rest of the ingredients go into a large bowl or pitcher that holds at least 1 quart/1 liter.
- Chocolate, cocoa powder, rum (if using), vanilla, and water go into the bowl.
- Once the dairy is beautifully caramelized, pour it over the chocolate.
- Whisk until smooth.
- For the smoothest texture, strain through a fine-mesh strainer. This is an optional step, but since it doesn’t take much time, I usually strain mine.
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
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Jenni Says: If you are not averse to having alcohol but don’t happen to have any on hand, use vanilla extract in place of the rum. I’ve done that before, and it’s delicious! If you want to make your sauce alcohol-free, substitute coffee for the rum.
NOTE: Since this hot fudge is dairy-based, it is not recommended to can this.
If you want a non-dairy chocolate syrup that you CAN can, check out my chocolate syrup recipe.
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.
If you follow my advice to cook to no more that 225F, you shouldn’t have any issues. The fudge sauce will get chewy but not hard on ice cream. If you overcook and it does get too hard on ice cream, reheat the batch with a bit more cream or milk to loosen it up a bit.
When you pour your fudge sauce on your ice cream and it seems too 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 to thicken it up. If using a thermometer, bring the sauce to about 225F.
Do I have to caramelize the dairy mixture?
While it’s optional, Tangela shares this comment:
Thank you so much for this recipe–I made a batch and LOVE it!
Reader Tangela
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!
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.
If you want to use your instant-read thermometer to check doneness rather than just going by color, shoot for 224F/107C.
Here’s another comment in support of taking the time to caramelize the dairy in your hot fudge sauce so it really will be the best:
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!!!
Pro Tip
The hotter you cook your sauce, the thicker it will be upon cooling. I generally go with the color of the dairy rather than whipping out my instant-read. Take the dairy to a light beige color, and it will still be fairly liquid (although thick) upon cooling. Take it to medium beige, and your fudge sauce will be more solid once chilled.
For me, the magic temperature for cooking the dairy portion is 225F/107C.
Unless you plan on eating it straight from the jar with a spoon, always reheat the sauce before serving.
Other Delicious Dessert Sauces
As much as I will almost always reach for hot fudge sauce to top ice cream, there are times when you may want a different flavor.
Here are some more dessert sauce recipes on the site:
- Try rich butterscotch sauce
- Especially tasty in the fall, pumpkin caramel sauce is great as a dessert topping or stirred into your coffee
- In the springtime, when strawberries are ripe and perfect, try some strawberry syrup over vanilla or strawberry ice cream
- For a decadent take on a chocolate sauce, try my chocolate peanut butter sauce made with peanut butter porter
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not 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.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Do You Love This Hot Fudge? Please Rate and Leave a Review. Thank You!
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The Best Hot Fudge Sauce Recipe
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Ingredients
- 4 oz unsalted butter (1 stick or 112 grams)
- 8 oz granulated sugar (1 slightly generous cup or 224 grams)
- 11.75 oz by WEIGHT light or dark corn syrup, (1 cup or 329 grams)
- 16 oz heavy cream (1 pint, 2 cups or 448 grams)
- ¾ teaspoon kosher salt
- 5.3 oz whole milk (about 2/3 cup or 149 grams)
- .67 oz cocoa powder (1/4 cup or 19 grams)
- 1.3 oz water (2 Tablespoons plus 1 teaspoon water or 36 grams)
- 1 oz light rum (2 Tablespoons or 28 grams)
- 1 teaspoon vanilla extract or vanilla paste
- 8 oz excellent quality semi-sweet chocolate, chopped or good quality chocolate chips (I used Ghirardelli 60%, 1 1/2 cups or 224 grams)
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 necessarily want the mixture to be super thick, but you do want it a few shades darker than when you started. If you have an instant-read thermometer, the ideal temperature to shoot for is 224F.
- Once the dairy is a lovely shade of deep beige, 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.
- Optional: 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.
Did You Make Any Changes?
Notes
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
Storing
Keep sauce tightly covered in the refrigerator for up to two weeks. It will probably be good for longer than that, but use your best judgment. You can freeze the sauce for longer storage. This sauce is not suitable for canning unless you are well-versed in canning dairy products.Nutrition
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Can I omit the rum? Also, can this fudge be used as a chocolate fudge frosting for a cake?
I address substitutions for the rum in the post. I either up the vanilla or add some coffee. I have never tried whipping it to see if it would work as a frosting, but if you decide to give it a shot, please report back. Enjoy!
This looks so good! What a great topping to have on hand!
It’s a great one, and it keeps well for a long time in the fridge, too!
This has been my go to hot fudge recipe since September 4, 2021 (when I first sent a review for your recipe). I indulge in ice cream every 6 weeks and make your hot fudge each time without fail. My favorite substitution has been Grand Marnier (orange liqueur) instead of rum. Lord have mercy! Stirring the sugar mixture, and watching it caramelize, then pouring this into the chopped chocolate is mesmerizing and cathartic. This is a fantastic recipe.
It’s like alchemy, isn’t it, Janice?! So glad you love this sauce and I am so on board with the orange variation. Chocolate and orange is a magic combination. I really appreciate your letting me know how much you enjoy the sauce!
I was sceptical about the alcohol but when you said it was necessary to bring out the “alcohol-based” ingredients, I gave it a try. I didn’t have rum but I used vodka. It worked just fine. This sauce is so rich and thick and yummy. I plan to use it for an ice cream cake.
Confused, as 4 oz butter is not 112 g. Should it say 8 oz butter?
4 oz = 112 grams. 1 oz = 28 grams, so 4 ounces is 112 grams. Enjoy the sauce!
This sauce is nothing short of AMAZING! It truly is the best in the world. Do yourself a favor and make it! You will be so glad you did. I boiled to 222 degrees. Very pleased with the texture. Thank you for this recipe which I know I will be making many more times!
Oh, Patti, yay! I am thrilled you like it!
Hello Jenni, could I use milk chocolate in this recipe instead of dark?
Hey, Magda. Yes, you can. It will be a touch sweeter, and a touch less chocolatey. If that’s good for you, go for it. If you don’t want to lose any of the chocolatey-ness, add an extra Tablespoon or so of cocoa powder. Enjoy!
Been searching for a hot fudge sauce to be my annual holiday gift for a group of friends that celebrate together each year. I believe this is it. My addition: I find the flavors of chocolate and coffee to be nearly inseparable, so added 1 Tbl good quality espresso powder to the cocoa powder slurry – add more or less to your taste. Thanks for your straightforward approach seasoned with common sense. Much appreciated!
Thank you, Glenn, and I hope all your hot fudge recipients will be so happy! And I fully support your espresso powder addition. I put it in almost everything, including this sauce when I make it for myself. I need to add that as an optional but much-appreciated addition. I also appreciate your taking the time to let me know. So many come and go, and I never hear from them. Take care, and happy hot fudge making (and giving)! 🙂
Next time I’ll use the best chocolate I can find. This time I used organic cacao, which has always served me well. My mistake was using Tollhouse semi sweet chocolate chips. No one could taste chocolate at all. It was just very sweet. I used a scale and opted for light corn syrup. I didn’t have rum, so I used vodka. Other than using Tollhouse chocolate chips, is there anything that I have listed here that may have taken away from the chocolaty flavor?
That’s so interesting to me (frustrating for you, I know!) that you couldn’t taste the chocolate. You haven’t listed anything that’s beyond the pale for making this sauce. Maybe you cooked the dairy until it was a little more caramelized and that flavor masked the chocolate, or melded with it so well you ended up with a “hybrid flavor?” I’ve never made this with cacao before, only cocoa powder. At the restaurant, we used Valrhona, but at home, I generally use Hershey’s or maybe Ghirardelli. Thank you for letting me know. I may make a small batch and try to replicate what happened to you. Because fudge sauce should certainly taste deeply chocolatey.
can this somehow be canned so it doesnt go bad? I see it in canning jars but no processing info. Thanks for recipe.
Hi, Jocelynn.
I am not a canner, but from what I understand, it can be a safety issue to can dairy-based sauces. Since I am no expert, I do not give canning instructions. Other readers have said they have successfully canned it, but I don’t know for how long and if it kept it from spoiling at room temperature. Your best bet is to make a recipe that has been optimized for canning. If you want to make this sauce (and it really is delicious), know that it stays good in the fridge for several weeks, and you can extend that time by freezing it. It won’t freeze solid since it contains so much sugar, but you will definitely be able to keep it longer if you freeze it. Hope that helps. 🙂
I like the recipe. The annoyance of having to scroll through out of context instructions, comments and advertisements just to see if I have all the ingredients insures that I will not use your page, buy products from your ads or use the recipes. Utterly annoying that this is
de rigueur for bloggers.
You do you, Cherry Ann. I provide free recipes and run ads so I can live. This is my livelihood. You can complain, or you can use the “Jump to Recipe” button, conveniently located at the very top of the post, to bypass the “out of context instructions, comments, and advertisements” and go straight to the recipe. Have a nice day.
I substituted Kahlua because I didn’t have light rum. It is really delicious! I do see where rum could be better, going to make it again, and again, and again….. Thank you for sharing this recipe!
I’m so glad you’re putting this recipe on repeat!
It is very yummy. Actually I found it to be delicious even before I added the chocolate! I have two questions:
1. If I wanted it to be a bit less sweet (I know this would put me in the minority), could I reduce the sugar or the corn syrup?
2. Can I freeze it to extend the shelf life?
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. 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!
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!)
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.