Thick chocolatey hot fudge, what could be better? You'll enjoy this thick hot fudge recipe over ice cream, dip your potato chips in it or just eat it with a spoon if you want, I'm not telling so do as you please in the privacy of your own home, right?
Hot Fudge Sauce Recipe
This hot fudge sauce recipe is so easy and SO DELICIOUS that you are going to wonder why you ever chose to use store bought!
Thick, Hot and full of that fudge goodness that makes any sweet or salty dish stand out! Try it on all kinds of things!
Another great holiday recipe is this Blackberry Wine Cake!
Another great sauce is our Lemon Butter Sauce!
Here's How It's Done
There are just a few pitfalls you'll want to be aware of (see the recipe notes and the tips and tricks section) but basically, it goes like this:
- Mix the cream, butter sugar and salt into a small saucepan over medium low heat.
- Simmer (see notes section) and then add the cocoa and whisk well.
- Turn the heat off and add vanilla.
- Impress your friends and date!
Here's What You'll Need
- Saucepan, whisk, measuring spoons and cups. Maybe a rubber spatula.
- Cream, butter, sugar and kosher salt.
- Cocoa powder
- Real vanilla
Frequently Asked Questions (FAQ's)
If kept covered in the fridge, it will last at least 5 days (except it will never last that long because you won't be able to stop eating it).
No, it doesn't work well to freeze this sauce.
It's great on ice cream, over fruit, as a dip for pretzels or potatoes chips.
How To Rewarm This Thick Hot Fudge Recipe
Once this has cooled and been in the refrigerator, it will become even thicker. The truth is, you might want to be able to pour it over something.
If you prefer it pourable and warm, do the following:
- Pour the thick hot fudge into a sauce pan and begin to heat over low heat.
- Add cream or milk a few tablespoons at the time and whisk well with each addition.
- Heat and whisk until it is as thin as you prefer. ***Remember that heating it will thin it some, the cream/milk will do the rest.
What Do I Serve with Thick Hot Fudge Sauce?
This sauce is excellent used as follows:
- Pour over ice cream.
- Dip fruit into it.
- Pour over potato chips or pretzels.
- Allow to cool and thicken more and then eat on a spoon.
Tips and Tricks
- Be sure to use a liquid measure for the liquids and a dry measure for the dry ingredients. (not what I did in the video).
- Keep the flame/heat on the stovetop at medium to medium low. Bring the cream, butter, sugar and salt to a simmer while stirring and allow it to simmer for about a minute.
- A simmer is where the edges of the liquid at the pan are just barely bubbling with tiny bubbles. Do NOT allow the whole thing to come to a boil. Do not boil it. A boil is where large bubbles are coming from the center of the pan.
- If it does boil, it will likely splash out and burn you AND will like burn to the pan.
- To avoid boiling, if you feel it is getting too hot: turn the heat down more and slide the pan completely off of the heat if you need to. This helps to cool the pan more quickly.
- Once you have simmered the mix for about a minute, Add the cocoa powder and whisk it well and keep whisking it. Cocoa powder is terrible to clump and this will help to remove the clumps.
- After adding the cocoa powder, cut the heat to low and continue to whisk constantly. When sauce beings to simmer, continue to whisk and continue this until the sauce becomes glossy and thick.
- Before adding the vanilla, remove the pan from the heat. Vanilla loses its flavor when added to simmering very hot liquids, so to get the most from the flavor, add it after removing from the heat.
- Because this is so delicious, it's natural to try and make it in a hurry. The truth is that you can't hurry perfection and part of the secret of this recipe is the simmering. So, keep a steady hand, don't get too over excited and whisk away. You won't be sorry!
- You DO know that chocolate is made from a bean? So, that means its a vegetable, right?
Watch Me Make Thick Hot Fudge Recipe
If You Enjoy Chocolate Recipes, You Might Also Like...
- Chocolate Chess Pie
- Chocolate Mousse
- The Chocolate Cake
Can You Give Me a Hand?
Please leave a 5 STAR COMMENT in the comment section below. This helps others to find the recipes at Loaves and Dishes.
Thick Hot Fudge Sauce
Ingredients
- 2 Cups heavy cream
- 4 tbs butter
- ½ cup light brown sugar
- ¾ cup granulated white sugar
- ¼ teaspoon kosher salt
- 1 ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Over medium low heat, combine cream, butter, sugars and the salt in a 2-3 quart sauce pan. Stir frequently until melted.
- Increase the heat slightly to medium and bring to a light simmer (not a boil, just a simmer, reduce the heat if the simmer becomes strong). Add the cocoa powder and whisk well and consistently until the sauce simmers again. Whisk and simmer for 1 minute and remove from the heat. In this final minute, the sauce should become shiny.
- Add the vanilla and stir. Allow to cool slightly and serve.
Notes
- Be sure to use a liquid measure for the liquids and a dry measure for the dry ingredients. (not what I did in the video).
- Keep the flame/heat on the stovetop at medium to medium low. Bring the cream, butter, sugar and salt to a simmer while stirring and allow it to simmer for about a minute.
- A simmer is where the edges of the liquid at the pan are just barely bubbling with tiny bubbles. Do NOT allow the whole thing to come to a boil. Do not boil it. A boil is where large bubbles are coming from the center of the pan.
- If it does boil, it will likely splash out and burn you AND will like burn to the pan.
- To avoid boiling, if you feel it is getting too hot: turn the heat down more and slide the pan completely off of the heat if you need to. This helps to cool the pan more quickly.
- Once you have simmered the mix for about a minute, Add the cocoa powder and whisk it well and keep whisking it. Cocoa powder is terrible to clump and this will help to remove the clumps.
- After adding the cocoa powder, cut the heat to low and continue to whisk constantly. When sauce beings to simmer, continue to whisk and continue this until the sauce becomes glossy and thick.
- Before adding the vanilla, remove the pan from the heat. Vanilla loses its flavor when added to simmering very hot liquids, so to get the most from the flavor, add it after removing from the heat.
- Because this is so delicious, it's natural to try and make it in a hurry. The truth is that you can't hurry perfection and part of the secret of this recipe is the simmering. So, keep a steady hand, don't get too over excited and whisk away. You won't be sorry!
Nutrition
Yesterday in bumper to bumper traffic the man behind me lost his cool and just started honking his horn constantly. Why? There was no way for me to get out of his way, traffic was at an absolute standstill and no one else was moving either.
Everyone was looking at him and I think that just made him more mad. I was at a loss for how to help. So, I just sat in my car and said a little prayer.
How can we handle these things? What's the best way?
I don't really have an answer, but I do know that the answer isn't to become angry as well.
Ecclesiastes 7:9
Be not quick in your spirit to become angry, for anger lodges in the bosom of fools
Mari says
I’m giving this five stars preemptively, because whenever a recipe starts with cream, it is going to be delicious. It can’t help itself. The store bought sauces range from good enough to disgusting, so I’m going to make your recipe, because my family deserves the best. Good enough just isn’t good enough for them. Sam’s and Walmart both had cream on the shelves this week, so I actually have enough to make a lot of fudge sauce, and all is right with my world. Happy Friday Wendi and have a great weekend. We had heavy rain and wind last night. The rain stopped but the wind is still howling, so I’m going to wander out to the kitchen and bliss out on Hot Fudge Sauce.
Wendi Spraker says
Thanks Mari! I sure hope you loved it! I gave some of this recipe to a friend and she said she dipped literally everything in it. lol.
Wendi J Spraker says
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