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Homemade Hot Fudge Sauce

Homemade hot fudge sauce made with cocoa, butter, and cream simmers into a glossy, pourable chocolate topping in minutes. Thick, rich, and deeply chocolatey—ideal for drizzling warm over ice cream sundaes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Homemade hot fudge sauce
  • 0.5 cup butter Use unsalted or salted butter; either works.
  • 1 cup heavy cream Full-fat for the richest texture.
  • 1 cup granulated sugar Granulated sugar helps create the classic fudge gloss.
  • 0.75 cup cocoa powder Unsweetened cocoa for deep chocolate flavor.
  • 0.25 tsp salt Balances sweetness and boosts chocolate flavor.
  • 1 tsp vanilla extract Stir in off-heat to keep flavor bright.

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. Melt the butter with the heavy cream in a saucepan over medium heat, stirring until fully combined and smooth.
  2. Whisk in the sugar, cocoa powder, and salt until the mixture is smooth and no dry cocoa remains.
  3. Bring the mixture to a gentle simmer over medium heat, whisking constantly and cooking for 3-4 minutes until thickened and glossy.
  4. Remove from the heat and stir in the vanilla extract until evenly blended and shiny.
  5. Let the sauce cool slightly, then serve warm over ice cream so it pours thickly and clings to each scoop.

Notes

Pro tip: whisk continuously once it starts simmering to keep the sauce silky and prevent scorching on the bottom. Cool completely and refrigerate in a sealed container up to 2 weeks; rewarm gently on low heat, stirring until pourable. Freezing is not recommended because the texture can grain after thawing. Dietary swap: use lactose-free heavy cream for a lactose-free version while keeping the same method.