Hot Fudge Recipe Clara quick dinners

This rich and velvety Hot Fudge recipe is a chocolate lover’s dream come true. Made with simple pantry staples, it delivers a thick, glossy sauce that’s perfect for drizzling over ice cream, cakes, brownies, or even enjoying by the spoonful. Once you try homemade hot fudge, you’ll never go back to store-bought again.

Why You’ll Love This Recipe

• Deep, intense chocolate flavor
• Thick and luscious texture
• Made with basic ingredients
• Ready in under 15 minutes
• Perfect for ice cream sundaes and desserts
• Stores well for future use
• Easily customizable for different chocolate preferences
• Better than any store-bought version
• Can be made in advance
• Kid-friendly and great for entertaining

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder
• Granulated sugar
• Heavy cream
• Unsalted butter
• Semisweet or dark chocolate chips (or chopped chocolate)
• Vanilla extract
• Salt

directions

1. In a saucepan, whisk together cocoa powder and sugar until well combined.
2. Add heavy cream and butter, and place the pan over medium heat. Stir continuously until the butter is melted and the mixture is smooth.
3. Bring the mixture to a gentle simmer, not a boil, stirring constantly for about 35 minutes until slightly thickened.
4. Add chocolate chips, stirring until completely melted and the sauce is glossy.
5. Remove from heat and stir in vanilla extract and a pinch of salt.
6. Let cool slightly before serving. It will thicken more as it cools. Serve warm over your favorite desserts.

Servings and timing

• Servings: Makes about 1½ cups
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Milk chocolate version: Swap in milk chocolate chips for a sweeter sauce.
• Dark chocolate version: Use 70% dark chocolate for a richer, more intense flavor.
• Add espresso: Stir in ½ tsp instant espresso powder to enhance the chocolate flavor.
• Boozy twist: Add 12 tbsp of liqueur such as Kahlua, Baileys, or bourbon.
• Vegan version: Use coconut cream, dairy-free butter, and vegan chocolate chips.

storage/reheating

Store hot fudge in an airtight container or jar in the refrigerator for up to 2 weeks. Reheat gently in the microwave in 20-second intervals or on the stovetop over low heat, stirring until smooth. Add a splash of cream or milk if it thickens too much during storage.

FAQs

Can I use milk instead of cream?

Yes, but the sauce will be thinner and less rich. For best results, use heavy cream or half-and-half.

What kind of chocolate should I use?

Semisweet or dark chocolate chips work best, but you can use chopped chocolate bars too.

How long does hot fudge last?

Stored properly in the fridge, it can last up to 2 weeks.

Can I freeze hot fudge?

Yes, freeze in a freezer-safe jar or container for up to 2 months. Thaw in the fridge and reheat before using.

Why is my hot fudge too thick?

It may have cooked too long or at too high a temperature. Add a little cream to thin it out while reheating.

Is this the same as chocolate syrup?

No, hot fudge is thicker, richer, and made with cream and butter. Chocolate syrup is thinner and water-based.

Can I make this without chocolate chips?

Yes, use chopped semisweet or dark chocolate bars instead.

How can I make it sweeter?

Use milk chocolate or add a bit more sugar to taste during cooking.

Can I make this in the microwave?

Yes, mix the ingredients in a microwave-safe bowl and heat in short intervals, stirring in between until smooth.

What desserts go best with hot fudge?

Ice cream, brownies, cheesecake, pound cake, banana splits, and even pancakes or waffles.

Conclusion

This homemade Hot Fudge recipe is the ultimate dessert topping—rich, smooth, and indulgently chocolatey. It’s incredibly easy to make and far superior to anything you’ll find in a jar. Keep a batch in your fridge and turn any dessert into something extraordinary.

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