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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!

Bowl of ice cream topped with homemade hot fudge sauce

Homemade Hot Fudge Sauce

Yield: about 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 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

Instructions

  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.

Notes

  • 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

Did you make this recipe?

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

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Ana Paula

Wednesday 20th of February 2019

Wow, this sounds really good! I will share with my friend and very soon I will make this recipe here at home for my children

Jamie

Wednesday 20th of February 2019

Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking! -Jamie

Naz

Friday 7th of September 2018

This turned out divine! I added two tablespoons of instant coffee and added swirls of the fudge into homemade chocolate ice cream to make mocha almond fudge. The consistency and taste were perfect.. it was glossy and not too sweet. I used half and half instead of whipping cream because I was out — still worked perfect!

Jamie

Sunday 9th of September 2018

So happy to hear you enjoyed the recipe, Naz! Thanks so much for stopping by and leaving your feedback! -Jamie

Luciana

Thursday 1st of March 2018

wow looks delicious, great pics too!

Jamie

Wednesday 7th of March 2018

Thanks so much!

Beatriz

Friday 17th of November 2017

This looks so yummyyyyy!!! This recipe sounds and looks good I can’t wait to try it!

Jamie

Sunday 19th of November 2017

Thanks so much for stopping by! Happy Baking! -Jamie

Beatriz

Tuesday 10th of October 2017

I confess that it made me hungry just to see these beautiful photos. I'll try to do!

Jamie

Sunday 5th of November 2017

Thanks so much, Beatriz!

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