Hot Fudge Sauce

This classic hot fudge sauce delivers the rich, chewy texture and glossy finish of an old-fashioned ice cream parlor fudge. Thick and silky when warm, it sets with just a hint of chew where it meets cold ice cream—perfect for sundaes or swirling into homemade ice cream. A small batch of true nostalgia, made from real chocolate, cocoa, and butter.

Ingredients

• ½ cup sugar
• ⅓ cup light corn syrup
• ⅓ cup water (for chewier texture, reduce to ¼ cup)
• ¼ cup Dutch-process cocoa powder
• 2 oz dark chocolate (60–70%), finely chopped
• 2 tbsp unsalted butter
• ¼ tsp vanilla extract
• pinch table salt

Directions

Make the Fudge Base

In a small saucepan, whisk together the sugar, corn syrup, water, and cocoa powder until smooth. Bring to a gentle boil over medium heat, stirring constantly. Continue cooking 3–5 minutes, until the mixture thickens slightly and develops a glossy sheen. Longer cooking creates a chewier, old-fashioned texture.

Finish the Sauce

Remove from heat and whisk in the chopped chocolate, butter, vanilla, and salt until melted and smooth. Avoid excessive stirring as the sauce cools to maintain gloss and elasticity.

Cool & Store

Let cool to your preferred consistency before using. The sauce thickens as it cools but should remain spoonable. For nostalgic, chewy fudge, drizzle slightly warm over cold ice cream.

Notes

Preparation

• For deeper chocolate flavor, increase chopped chocolate to 3 oz.
• Cooking the syrup mixture longer produces a chewier, more traditional fudge texture.
• If using natural cocoa instead of Dutch-process, add ⅛ tsp baking soda during heating to neutralize acidity and preserve smoothness.
• Use dark chocolate between 60–70% cacao for ideal balance.

Serving Suggestions

• Drizzle over ice cream for a glossy, chewy hot fudge topping.
• Layer into homemade ice cream as a ripple.
• Serve warm over brownies, cheesecake, or banana splits.
• Pairs beautifully with peppermint, peanut butter, vanilla, or coffee ice creams.

Make-Ahead & Storage

• Store in a sealed jar up to 2 weeks.
• Warm gently before serving using a double boiler or short microwave bursts.
• If too thick after chilling, whisk in 1–2 tsp warm cream or milk to loosen.