Classic Homemade Hot Fudge Sauce is easier to make than you might think. This recipe is rich, creamy, chocolate perfection.
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Classic Homemade Hot Fudge:
Made with chopped chocolate, butter, cocoa powder, sugar, cream and vanilla paste (or extract) this warm chocolate sauce is simply the best. You’re going to love it. I use ZERO corn syrup in this recipe and it only takes about seven minutes to make.
How I Use This Classic Homemade Hot Fudge:
I like to pour it over Homemade No Churn Vanilla Ice Cream….
…or drizzle it over my Chocolate Chip Skillet Cookie!
Great for Holiday Gifts!
Classic Homemade Hot Fudge is the perfect holiday gift. Just pour into a cute mason jar, tie it with a ribbon and seal tight. It can last up to one month in the refrigerator or three months in the freezer.
If you Love Chocolate Desserts…
…try my Salted Caramel Shake with Chopped Chocolate.
The Recipe: Classic Homemade Hot Fudge
What you need: a small pot, good quality chocolate and cocoa powder. My favorite finishing salt is Maldon Flaked Sea Salt. I use it for almost everything!
Classic Homemade Hot Fudge
Ingredients
- 1 cup heavy cream
- ½ cup granulated sugar
- one pinch of good quality sea salt or kosher salt salt (skip if using salted butter)
- ½ cup unsalted butter
- 6 ounces semi sweet or bittersweet chocolate, chopped
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon Vanilla paste or extract
Instructions
- In a small pot over medium heat, gently stir together cream, sugar, and salt, until the butter melts and the mixture starts to simmer. Simmer for just under a minute, stirring frequently, then reduce heat to medium-low. Add the chocolate in and whisk until melted and smooth.
- Take pot off heat, whisk in the cocoa powder and vanilla, until well incorporated, then return to heat and cook on low, gently whisking for about 20-30 seconds or until glossy and silky smooth. It may seem a little thin, no worries, it thickens up as it cools.
- Allow to cool a bit, pour into a jar and allow to cool completely before sealing with a lid. Store in the refrigerator for up to a month or freeze for up to three months.
- When ready to use, heat in a small pan or in the microwave.
Notes
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