This Hot Fudge Sauce puts all other chocolate sauces to shame. It is a warm, rich chocolate explosion for any occasion. Best of all, a cook with no experience can make it in five minutes! You might be about to discover that every day is a Hot Fudge Sauce kind of day.
If you don’t like chocolate please leave right now. You are in the wrong place and I can’t help you at all. If you love, adore, and must have the Most Amazing Chocolate Recipes Ever Created you have found your home. Welcome, friends!
My mother once belonged to a club dedicated to the eradication of chocolate from this earth one piece at a time. I am absolutely my mother’s daughter. As a dedicated chocolate lover I have always made great chocolate desserts, but this time I have truly outdone myself.
You Have to Try Making Hot Fudge Sauce at Home
I challenge that you do not know what Hot Fudge Sauce is until you try this recipe. It is rich and chocolaty, creamy and velvety, and dare I say sinfully perfect? Trust me on the brown sugar and salt. I know it sounds crazy but they add a little something magic that other sauces are missing.
This might be the recipe that undoes every effort I have made towards healthy pregnancy eating, as well as the recipe that makes me not really care at all!
What to Serve With Hot Fudge Sauce
Use it to smother your ice cream. Serve it warm over pound cake with whipped cream. Drown your store-bought cheesecake in it. Use it as a dip for chocolate chip cookies. Just don’t blame me when you become the most popular person in the neighborhood and people start bribing you to bring over a fresh batch. I warned you…
Homemade Dessert Sauces
Love homemade dessert sauces? Try this No Fail Homemade Caramel Sauce – a 10 minute recipe!
The Most Decadent Hot Fudge Sauce (In Minutes)
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup brown sugar
- 1/4 cup salted butter
- 1/4 tsp. vanilla
- 1/4 tsp. salt
Instructions
- In a large sauce pan over medium heat, bring cream to a simmer. You do not have to stir but watch that it does not go past a simmer.
- Add chocolate chips and brown sugar. Stir until all the chips are melted, removing from heat when they are half melted.
- Add the butter, vanilla and salt. Stir until combined and the sauce is smooth without any sugar grains.
- Serve warm over ice cream, cheesecake, or any other dessert. Refrigerate leftovers. Microwave gently to reheat.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Joy @ Joy Love Food says
Yum, this sauce looks so decadent and delicious, perfect for sundaes!
Mirlandra says
It certainly is!
Michelle @ The Complete Savorist says
I love that you acknowledge you have outdone yourself, that is wonderful and from the looks of this…I am inclined to agree. I would be happy with just a warm jar and a spoon…Chocolate is always my go-to dessert.
Mirlandra says
Thank you! The jar and spoon idea really is right on the mark. I confess I have trouble getting it from pan to jar before I’m digging in…
Teri Giese says
Hubby is a chocoholic, so will set up an IV of this for him! Really am replying to you due to your kind, sweet, articulate, and real words you share. Am officially a blogger stalker. Follow at least 100.Printed out 10 categorized binders of recipes, since first discovering food blogs, in March, when recovering from yet another major surgery. Have wanted to write a book for years, and now interested in starting a blog. (ADHD at 54!).Anyway, you made me smile today, after a weary stressful weekend with a very rebellious 17 year old daughter. Was very I’ll and bedridden for many years, then moved from Wisconsin to Arizona. Not been out enough to make friends here, yet agree that people contact is a good thing. Blessings to you and your fam! What a sweetie you are!
Mirlandra says
Wow, Teri, thank you for your kind words! I’m so sorry for all the health challenges you have been through. I have spent months at a time bedridden and in a wheelchair. I understand how very hard that can be and what it takes to overcome and thrive afterwords! It always does take time after a move your tribe of people and connect. Hang in there – when you find them it will be worth the wait! I love having a food blog and think it is wonderful when people want to start one but it is a huge time commitment, depending on what you want to do! I spent 60-100 hours a week on the web page for a lot of the first year and we have invested quite a bit of money into camera equipment and web development / hosting. I would never discourage you from starting one, but instead encourage you to think about what you want and do plenty of research to figure out what the process will look like! Good luck!!!
Tracy says
Very rich and luscious. Not too sweet, perfect! Thanks for sharing!
Mirlandra says
Thanks – it is a favorite of mine for sure. Glad you enjoyed!
Mrs says
Have you tried canning this? Any instructions for that? If not, how long would this keep in a jar on the shelf? in fridge? Assuming of course that it is under lock and key by someone other than me.
Mirlandra says
Haha. I have never tried canning it. I don’t think it would work well. I keep mine in the fridge for a few weeks or I freeze it for a few months. It does not keep well at room temperature but when I want to serve the refrigerated sauce I just put some in a bowl and microwave it 20 seconds at a time until it is nice and runny. I also eat it by the spoon right out of the fridge kind of like truffle filling. Which reminds me I have a dish of sauce in the fridge right now. Guess what I’m going to go do???
Katerina says
I didn’t have brown sugar and didn’t have enough whipping cream so I used regular sugar and just added some regular milk, is that okay??
Mirlandra says
Hi Katerina! You can use regular sugar in this. It still tastes wonderful but in a different way. The brown sugar just gives the chocolate a lot of depth of flavor. As to milk instead of cream I have not tried it but my guess is that it would just make a more runny sauce. It is really worth a try! I think it would still be good.
Deauna says
I didn’t have heavy cream for this recipe so I used a can (12 oz) of evaporated milk. After all of the ingredients were added, I stirred and stirred and let boil for one minute (adapted from another hot fudge recipe). Turned out great!
Mirlandra says
That is a great substitution idea! Thanks for sharing! Sometimes I run out of cream – I will have to remember that!