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Hot Chocolate Fudge Sauce

If  the “Hot Chocolate Fudge Sauce” label wasn’t tempting enough, perhaps a little illustration will help…

Chocolate Fudge Sauce-5

I’m not typically a sauce-and-sprinkles kind of gal; I’m more of a plain-jane when it comes to ice cream.  One of my favorite indulgences is purely a great vanilla bean ice cream.  I like it simple.   But it’s my sweet boy’s 9th birthday this weekend, and I wanted to make an extra special ice-cream cake in honor of his precious 9 years in our lives. (More to come on how that cake turned out.)  For now, we’ll focus on this decadent hot chocolate fudge sauce.

Chocolate Fudge Sauce

In search of the “best” hot fudge sauce, we padded around the kitchen and tinkered with variations of popular recipes, culminating in the gruesome task of taste-testing each chocolatey creation.  Many recipes for hot fudge sauce include corn syrup, but the hands-down favorite ended up being a recipe with no added corn syrup.

This super chocolatey hot fudge sauce is well balanced with just the right amount of sweetness, buttery-ness, and fudge-y goodness.  It’s smooth and rich, and thickens nicely as it cools.  Lukewarm sauce is perfect for drizzling over ice cream, allowing the fudge to gain that soft chewy texture – the sure sign of a successful hot fudge sauce.

This hot chocolate fudge sauce keeps well and reheats beautifully.  It is delish over fresh fruit, over pancakes or waffles, over cake… let those creative juices flow.  You can’t go wrong with this.

My boys will probably beg to make their own chocolate milk with this.  Let the fun begin!




3 oz semi sweet chocolate
1/2 cup heavy cream
6 TB brown sugar
2 TB unsweetened cocoa powder
1 TB regular salted butter
1 tsp vanilla extract
small pinch kosher salt


Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.  Remove from heat and let cool to warm or lukewarm before serving.  Keeps well in sealed container in fridge.

Source:  Chew Out Loud, adapted from iowagirleats

Add a comment


    • Kelle

    I used 1/2 n 1/2 rather than cream and dark chocolate chunks. I added a smidge more butter to help counter the lack of fat in the 1/2 n 1/2! It’s what I had on hand…turned out great‼️♥️

      • chewoutloud

      Yay, Kelle!! So so happy you liked this. You made a dark chocolate dream 🙂 🙂 🙂

    • Cori

    I had a craving for chocolate sauce on my vanilla ice cream so I found your recipe and made it. Outstanding! Very quick, easy and delicious. I used bittersweet chocolate and 1/2 n 1/2 since I don’t have heavy cream on hand. So good and smooth!

    • bobbekay

    I have made this numerous times. It is easy, which I like, doesn’t have corn syrup, has all natural ingredients and is exactly the kind of gooey hot fudge sauce you want to have on ice cream.

      • chewoutloud

      So glad you like it! Thanks for coming over today and have a wonderful holiday season 🙂

    • Sarah

    Second recipe I’ve made of yours now. The first one was the triple chocolate chip cookies, and now this sauce. You’re brilliant! Using this sauce in between a layer of cake I’m making on Thursday! Thanks so much 🙂

      • chewoutloud

      You’re so welcome, Sarah! I’m so happy to hear you have enjoyed these recipes…makes my day! 🙂

    • Vivian

    Thanks for your wonderful recipe. I just made it and I love that you do not use corn syrup.

      • chewoutloud

      Yay, awesome job, Vivian! Thanks for coming over today and letting us know 🙂

    • Lisa

    Great recipe. I used half and half and unsalted butter because I had both on hand. It was delicious.

      • chewoutloud

      Great job, Lisa! 🙂 So glad you liked it. Thanks for coming over.

    • Diane

    Do you know if this recipe is good if it sits on heat for an extended time? I’m doing an ice cream social birthday party, and I want to put a hot fudge sauce on a warmer for the toppings bar. This recipe looks amazing!

    • Lisa

    What kind of chocolate did you use? 🙂

      • chewoutloud

      I love Guittard the best! But use whatever best semi-sweet you can get. So glad you came over, Lisa! 🙂

    • Rosie @ Blueberry Kitchen

    Oh wow yum, your sauce looks so delicious – thanks for this recipe!

    • Liz

    Looks wonderfully rich and complex.

    • myninjanaan

    oh my goodness! This looks sooooooooo good! I just want to lick it off my screen!

    • frugalfeeding

    Oh my, that looks amazing. I have a cracking hot chocolate sauce recipe to put up sometime too 😀

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