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Homemade Hot Fudge Sauce

Homemade hot fudge sauce made with cocoa, butter, and cream for a glossy, pourable topping that thickens into a rich fudgy finish. Cook on the stove until gently simmering, then cool slightly for the best warm drizzle over ice cream.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Unsalted butter
  • 0.5 cup unsalted butter
Granulated sugar
  • 1 cup granulated sugar
Unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
Heavy cream
  • 0.5 cup heavy cream
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Melt the butter in a saucepan over medium heat until fully melted, then keep it warm for whisking. You should see a smooth, glossy melted butter layer in the pan.
  2. Whisk in the sugar and cocoa powder until smooth, with no dry cocoa pockets. The mixture should look thick and uniform, starting to darken as you whisk.
  3. Slowly pour in the heavy cream while whisking constantly, to keep the mixture silky and lump-free. The sauce will loosen to a pourable, chocolate-brown consistency.
  4. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring the whole time, until thickened. Look for small bubbles and a sauce that coats the back of a spoon.
  5. Remove from heat and stir in vanilla extract and a pinch of salt. The sauce should smell fragrant and look glossy and darker.
  6. Let the sauce cool slightly for 2-3 minutes before serving warm. It will thicken just enough to drizzle smoothly over ice cream.

Notes

Pro tip: whisk constantly once the cocoa is added to prevent clumps and keep the texture smooth. Store leftover hot fudge sauce in the fridge for up to 2 weeks, reheating gently on low with a splash of cream or milk if needed to loosen. Freezer: yes, freeze in a sealed container up to 2 months, then thaw in the fridge and rewarm gently. Dietary swap: use unsweetened cocoa powder and swap heavy cream for full-fat coconut cream for a dairy-free version (texture may be slightly different).