Homemade Hot Fudge Sauce

Homemade Hot Fudge Sauce couldn’t be easier or more delicious. It’s sure to be your favorite ice cream topping all summer long.

Homemade Hot Fudge Sauce couldn't be easier or more delicious. Your summer ice cream just got a little more amazing!

When I was a kid, we briefly lived with my great grandmother, Lottie. She was a magnificent woman and an incredible cook. I was quite young – about 5 or so, but I have some pretty vivid memories of the time we spent in her home.

I remember sitting at her dining room table and coloring for hours with the crayons she kept in an old coffee can, and an old fashioned rotary phone that sat on her perfectly organized desk. Her home was immaculate and I remember giggling every time she told me to keep my feet off of her davenport.

She had a drawer devoted to her beloved baking tools, and even went so far as to purchase a set of miniature tools just for me. She’d neatly pull my hair back and keep it out of my face with a babushka, and then put a ball of dough in front of me. We’d sit at the kitchen table for hours, rolling dough and cutting perfect circles with the top of a glass. Then we’d fill, fold, and crimp each of the dough circles to create the most amazing pierogies.

Homemade Hot Fudge Sauce couldn't be easier or more delicious. So perfect for summer!

On summer evenings, we’d all load up into the car and head to the Old English Parlour, owned by the Lorain Creamery – a local dairy that still offered home milk delivery well into the 1980s! According to my great grandmother and my mom, the Old English Parlour had the absolute best raspberry ripple ice cream. While the Parlour offered a full menu, I don’t think we ever ordered anything but ice cream.

I was always a caramel sundae kind of girl, but I also remember snagging bites of my dad’s Tin Roof Sundaes that were slathered in the most incredible hot fudge sauce. And even though I’ve never been much of a hot fudge kind of girl, my little babe can’t get enough of all things chocolate.

Since it is finally summer here in Ohio, she’s all about ice cream – all of the time. Between overpriced novelties from the ice cream truck and homemade sundaes that that she insists are piled on top of cones instead of bowls, we’re definitely feeding our summer ice cream cravings.

Homemade Hot Fudge Sauce couldn't be easier or more delicious.  You'll be making this one all summer long!

This weekend we picked up the most adorable mini containers of ice cream from our local market and Elle insisted on topping hers with a little bit of chocolate sauce, spray (Redi Whip), sprinkles and of course, a cherry.

We happened to be fresh out of chocolate sauce, so I decided to dig up this recipe from the archives here on MBA and treat my little babe to Homemade Hot Fudge Sauce and I’m pretty sure there’s not turning back to the store-bought jarred stuff.

Whether you’re out of the jarred stuff, or just craving a rich, chocolatey, homemade treat for your favorite ice cream, this Homemade Hot Fudge Sauce should definitely be on your summer bucket list!

For more delicious summer recipes, be sure to check out this Strawberry S’mores Ice Cream, Frozen Samoa Pie, and No-Bake S’mores Cheesecake. I think you’ll have a hard time picking your new fave recipe!

Homemade Hot Fudge Sauce

Yield: about 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 6 ounces quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract


  1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.
  2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving.


  • This recipe can be easily adapted to create new flavors. I added in 1/4 teaspoon of peppermint extract which yielded a subtle, smooth, minty flavor. I think orange extract would also be excellent.
  • To store, cool sauce completely and chill in an airtight container within the refrigerator for up to one week.
Recipe from Gourmet, February 2004 via Epicurious

This recipe originally appeared on My Baking Addiction in March 2012. Text and photos have been updated.

87 Responses to “Homemade Hot Fudge Sauce”

  1. This sounds and looks yummy! I wonder is the corn syrup acting as a sweetener or thickener? We have corn allergies and would need to substitute. Or I could make a batch just for me and not share. :)


    • Jamie Lothridge — May 5, 2014 at 9:23 pm

      Hi Karin,
      It’s acting as both in this recipe. I’m not sure what could be substituted. Maybe coconut oil? But that’s just a guess.
      – Jamie

    • Amy — June 16, 2015 at 11:39 pm

      I’ve made this before with Agave syrup. Using this exact recipe and it worked out great.

    • Jamie — June 18, 2015 at 5:47 pm

      Thanks so much for sharing your tips. I appreciate you stopping by.


  2. Sarah — December 13, 2014 at 4:04 pm

    Hi Jamie! This recipe looks wonderful. I was wondering though if it would be possible to can it? Could it be jarred while hot and then processed in a waterbath canner safely? Thanks!


    • Jamie — January 29, 2015 at 12:04 am

      Hi Sarah,

      I have no idea, as I am not a canner. I don’t believe I’ve ever heard of anyone water-bath canning chocolate though. I think it’s one of those ingredients that has to be pressure canned.

      – Jamie

  3. Brenda Clarke — February 26, 2015 at 8:06 am

    This recipe sounds and looks good I can’t wait to try it with my friends.


    • Jamie — February 26, 2015 at 11:46 am

      I hope you get the chance to try it. Thanks for visiting!


  4. Khushi — April 2, 2015 at 4:45 am

    Hi There,

    Can I substitute the corn syrup for anything else? Since I do not get corn syrup in my part of the world :)

    thank you


    • Jamie — April 6, 2015 at 11:31 am

      You can combine 1/2 cup sugar with 1/8 cup of water in place of corn syrup. I hope this helps.


    • Khushi — April 8, 2015 at 3:28 am

      Thank you Jamie, I will try this. :)

  5. Holly Armstrong — November 16, 2015 at 9:24 pm

    Yes, you can can it – and water can it. I have been making this recipe for several years and using it as part of our Christmas gifts for our family (we have eight siblings and two sets of parents so we just do family gifts). It cans very well! And is a crowd pleaser – we started out wanting to make something different every year but this hot fudge is requested every time so we do this and another food item (green chili sauce this year). Thanks!


  6. Holly Armstrong — November 16, 2015 at 9:25 pm

    Also, I quadruple the recipe – and do that about three times!


  7. Ruth — December 9, 2015 at 2:19 pm

    Any chance Holly Armstrong has shared her water canning process for your hot fudge sauce? Reference her post November 16, 2015.  Would love to process for shipping out of State.


  8. Peppermint Dolly — June 26, 2017 at 4:07 am

    This looks so yummy!!



    • Jamie — June 27, 2017 at 1:27 pm

      Thanks, Rebecca!

  9. ho — June 26, 2017 at 9:51 am

    Oh wow, this looks incredible. Thanks to the person who mentioned they tried with agave syrup.


  10. Shirley W. Meskenas — June 26, 2017 at 10:52 am

    Loved the story as well as the recipe.. I think this would make a great gift for family/friends for Christmas… Thanks!


    • Jamie — June 27, 2017 at 1:26 pm

      Thanks so much for stopping by and commenting, Shirley! Have a great day!

  11. Roseanne — June 26, 2017 at 2:51 pm

    What wonderful memories of GGM Lottie. We had a davenport and milk delivery twice a week when I was a kid – even a milk shoot to put the delivery in. Thank you for the smiles today and the delicious looking recipe! ~smile~ Roseanne


    • Jamie — June 27, 2017 at 1:25 pm

      Thanks so much for stopping by, Roseanne! So glad this post brought back some sweet memories for you.

  12. Tammy D — June 26, 2017 at 9:48 pm

    My mother-in-law can’t have corn syrup. I can not find a hot fudge
    recipe that doesn’t have corn syrup in it. Is there something I can use as a substitute?


    • Jamie — June 27, 2017 at 1:22 pm

      Hello! I have heard of people substituting agave or Lyle’s Golden Syrup for the corn syrup with good success. Let me know if it works for you!

  13. Catherine — June 27, 2017 at 4:59 pm

    Looks wonderful!!
    Any thoughts on brown rice syrup in place of 
    corn syrup?


    • Jamie — June 29, 2017 at 7:08 am

      I haven’t made this with rice syrup, Catherine, so I honesty don’t know. If you give it a try, let me know how you like it!

  14. cakespy — June 27, 2017 at 5:33 pm



    • Jamie — June 29, 2017 at 7:08 am


  15. Fernanda — June 27, 2017 at 11:59 pm

    wow looks delicious, great pics too!


    • Jamie — June 29, 2017 at 7:07 am

      Thank you, Fernanda!

  16. Terry — June 28, 2017 at 9:42 am

    This recipe sounds and looks good I can’t wait to try it with my friends


    • Jamie — June 29, 2017 at 7:07 am

      Let me know how you like it, Terry!

  17. Nicole — July 2, 2017 at 6:06 am

    Looks amazing. I will be trying out this recipe


    • Jamie — July 3, 2017 at 4:47 pm

      Great, Nicole! Let me know how you like it!

  18. Harmonium guide — July 7, 2017 at 2:06 pm

    This sounds amazing!!


    • Jamie — July 7, 2017 at 2:59 pm

      Thank you!

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