Hot Fudge Sauce

A girl’s gotta have a few tricks up the ‘ole sleeve in the kitchen. A few easy go-to recipes can make cooking a lot simpler and a lot more fun. This hot fudge sauce is, if you will, that reliable cardigan of your fall wardrobe. It goes with just about everything – you can drizzle it over ice cream, mix it into warm milk to make hot chocolate, or spread it over a baked pie crust just as easy as you can pair that sweater with a pair of jeans and cute boots.

I don’t know about you, but I always get a craving for ice cream when the temperature starts to drop outside. Mid-December, I guarantee I will be debating whether or not it is worth it to bundle up and go out to grab a scoop. But if I am lucky enough to have some ice cream in my freezer at home, this hot fudge sauce is a quick and easy way to add a little something special to ice cream. Unless you want to just eat it by the spoonful, in which case, I wouldn’t judge you. I would join you.

This warm, thick chocolate sauce is perfect for spooning over a generous scoop of ice cream, or even using as a fondue for fruits and such. It will be a constant companion in my refrigerator, just like that brown sweater hanging in my closet.

Easy homemade chocolate fudge sauce

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Makes 2 cups


  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup light corn syrup
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 ounces bittersweet chocolate, chopped
  • ½ teaspoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract


1. Combine the cream, milk, corn syrup, sugar, cocoa powder, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil and whisk in two-thirds of the chocolate and the vinegar.

2. Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Remove from the heat and whisk in the remaining chocolate, butter, and vanilla extract. If not using immediately, store in an airtight container in the refrigerator for up to 3 weeks. Reheat before serving.

Adapted from The Craft of Baking – Karen DeMasco.

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