Homemade Hot Fudge

When I say I could eat a hot fudge sundae without the ice cream, I really mean it. There’s something very indulgent and cloyingly satisfying about sprinkle-studded warm fudge. As a child, it always seemed like a mysterious, magical substance anytime I’d ride through the Dairy Queen drive-through to get my fix. Now that I’ve perfected a homemade recipe, I’m pleased with how satisfyingly simple it really is! This fudge is a concoction of quality unsweetened chocolate (no additives), sugar, corn syrup, heavy cream, and butter for that gorgeous glisten. It’s rich, decadent, and perfect for any ice cream creations, from ice cream sundaes to a humble bowl of vanilla ice cream. Here’s what you need to know.

How To Make Hot Fudge

INGREDIENTS

• Heavy Cream: You can use either heavy cream or heavy whipping cream in this recipe, both will work!
• Granulated Sugar: Granulated sugar enhances the sweetness of the chocolate, which is a necessity here since I’m using unsweetened chocolate. This gives you the ability to control the taste instead of making the fudge too over the top.
• Unsweetened Chocolate: Chocolate is the star of the show, so make sure you’re choosing one that is high-quality. I consider Ghirardelli, Scharffen Berger, and Guittard as some of the better brands you can purchase.
• Corn Syrup or Honey: Don’t let the idea of corn syrup scare you! It will do wonders for your fudge, keeping it smooth. If you add enough, it will also prevent it from hardening against the cold ice cream. If you’re really not a fan, you could use honey, but the flavor and result won’t be exactly the same.
• Unsalted Butter: Butter gives our hot fudge a soft, velvety finish, and rounds out the super-sweet chocolate notes.

STEP-BY-STEP INSTRUCTIONS

To make the fudge, combine the heavy cream, sugar, chocolate, and corn syrup in a medium-sized sauce pot. Place the pot over medium-low heat, then continue to whisk the mixture until the chocolate is melted and the fudge is hot and thick.

You may see some recipes call for bringing the mixture to a bubble, but I prefer to take it off the heat before that point. Keep it warm and serve immediately, or store in the refrigerator in an airtight container.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• I’ve tested this recipe with honey in place of corn syrup, so feel free to use one or the other. Corn syrup is typically best for hot fudge to prevent crystallization or hardening of the sauce.
• It’s important to closely monitor the fudge while on the stove so it doesn’t burn. It should barely come to a simmer before it’s finished.
• Keep in mind that the longer the fudge stays off the heat, the thicker it will become.

How To Use Hot Fudge

A hot fudge sundae is of course a classic choice, but you can get creative here! Use it to upgrade any bowl of ice cream (classic vanilla is my favorite), drizzle it on top of your banana split or kitchen sink sundae, or use it in our hot fudge cheesecake bars. The options are endless!

Storage

Store the hot fudge in an airtight container for up to 1 week in the refrigerator. When you’re ready to serve it, reheat it slowly on the stove or in the microwave until melted.