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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!
So I’m going to share something with you but I want you to realize that in no way shape or form can I be held responsible if, and when, you eat the entire jar of this by yourself. Do not blame me, do not ask me to buy you stretchy pants or get mad at me because you ate the ENTIRE JAR…
Seriously this hot fudge sauce is THAT good! It’s comforting, sinful and pure evil…
This is one of those things that if you ever had a bad day, fight with your significant other, boss was on your case, you got a ticket on the way home or..because it’s Tuesday, you need to make.
No fridge should ever, EVER be without this!
Ever!
Kapeesh?!
Decadent Hot Fudge Sauce
- Author: The Kitchen Whisperer
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
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Ingredients
- 1 1/2 cups unsweetened cocoa powder (if you can get dark cocoa, use that… TRUST ME ON THIS!)
- 2/3 cups boiling water
- 6 tablespoon butter, unsalted
- 2 cups sugar
- 4 tablespoon light corn syrup
- 2 teaspoon vanilla
Instructions
- Put the cocoa powder in a medium heavy-bottomed pot.
- Put 1/3 cup of the boiling water into the pot with the cocoa and mix to form a thick paste.
- Put the pot on the stove over medium-low heat.
- Add the rest of the water and the butter. Stir well with a wooden spoon. It will be lumpy and funky looking but don’t despair. Just keep stirring. It will smooth out once it heats up.
- Once it smooths out a bit, add the sugar and the corn syrup.
- Stir to incorporate.
- Keep the mixture on the stove over medium-low heat and bring it up to a simmer. By this point it should be smooth and liquidy.
- Now this is IMPORTANT! You need take a pastry brush and brush down the insides of the pot with water. As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any stray sugar crystals. If you don’t do this, if you get one sugar crystal in the fudge sauce it’ll end up turning it into solid candy.
- Working fast, use a pastry brush dipped in a little cold water. Try not to get extra water into the mixture You really only have to do this a few times.
- Steps 8 and 9 should be fairly quick as you only want this to simmer exactly 8 minutes WITHOUT stirring. So yes, cook this for exactly 8 minutes. Now keep in mind you only want this to be at a good simmer/low boil. Keep an eye on your heat as you may need to adjust it.
- As soon as your 8 minutes are done, remove the pan from the stove.
- Add the vanilla and stir with a CLEAN wooden spoon. Why? You don’t want any stray undissolved sugar crystals to get into your luscious sauce!
- Pour into an air-tight, heat-proof glass jar. Store in the fridge.
- To reheat, remove the jar from the fridge and bring to room temp. Wait… who am I kidding? This’ll be gone in 1 setting 🙂
- Once at room temp, remove the lid and put it in a pot of warm water where the water comes up a few inches up the side of the jar and reheat for about 5-10 minutes or until the sauce is heated through.
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Now if you don’t mind, I have one of these to go make…
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Recipe Reviews & Comments
Harriet Cook saysRum. You forgot the rum ;o) And fine grain Pink Himalayan Sea salt. mmmm
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- TKWAdmin says
Lol you can add the rum. I’m not a rum fan.
Best Kitchen Wishes!
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- Lisa Sherman says
How much does this recipe make?
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- TKWAdmin says
Roughly 16 ounces
Best Kitchen Wishes!
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- Bernie712 says
OMG! So delicious and the old fashioned kind that almost gets chewy when you eat it! Perfect!
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- Terry C. says
I just made this sauce. I accidentally stirred it for a few minutes then realized I wasn’t supposed to. I started over with the 8 minutes of simmer time. Other than that followed the directions. When I took it off the stove it was pourable and on the thinner side. So my question is, did I ruin it? Or does it thicken as it cools. I’m having company tomorrow and want to serve this sauce over Vanilla Bean ice cream so if I did ruin this sauce I will have to buy store bought 🥺 which I don’t want to do as I pretty much make everything from scratch. Also I’m surprised it isn’t sweeter being that it has 2 cups of sugar AND 4 Tblsp of corn syrup. More semi sweet tasting. Is that how it is supposed to be?
Thanks for a speedy reply. Maybe I’ll have time to try again before company gets here if I hear back from you in time. 🙏🏻
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- TKWAdmin saysSee AlsoEasy Red Velvet Cookies Recipe
Hi Terry!
Hmmm… I’ve never had it be thin. It’s been about an hour since you posted this. Did it thicken up for you?
It’s a tad thin when it’s first done but mine always thickens up and turns fudgy,
What cocoa powder did you use? It should be rich, chocolate-y and decadent. Sweet? Maybe a little but even store-bought isn’t super sweet.
Awaiting your response.
Best Kitchen Wishes!
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- Simona M Padgett says
What can you use in place of the corn syrup? I can’t use it. Allergies for one of my family members.
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- TKWAdmin says
I’ll be honest, I only make it this way. The corn syrup is key to the texture and helping it set.
Best Kitchen Wishes!
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- Simona M Padgett says
I thank you for replying so quickly. I will see what I can come up with instead of the corn syrup. I will get back to you when I experiment a little.
Thank you again.Reply
- Terry C. says
I can’t wait to try this recipe. I prefer using the butter for flavor and richness, but my daughter doesn’t eat or drink dairy. Could I use a canola based buttery spread or margarine in place of the butter? If I can this would be a wonderful chocolately treat for topping her coconut milk ice cream. Please let me know what you think.
Thank you so much. I look forward to hearing from you.
Terry
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- TKWAdmin says
Hi Terry,
I’ve not tried either of those substitutes to be honest so I’m not sure how it would turn out. You could try those or maybe coconut oil in place of butter and see.
If you do, let me know how it turns out.
Best Kitchen Wishes!
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- Chris says
Would this be OK in the mail for a day or two, or does it have to stay refrigerated? I’m thinking the ingredient list might be all right if I were to send it priority mail to someone as a gift…
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- TKWAdmin says
Hi Chris,
I wouldn’t chance it as it has dairy in it and unless you pressure can it, it needs to stay refrigerated.
Best Kitchen Wishes!
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- Judy says
How long should it be kept in the freezer?
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- TKWAdmin says
About a month. Once thawed you may need to add a task bit of milk or cream to thin it out slightly.
Best Kitchen Wishes!
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- Michele Webb says
I made this on a whim yesterday. Had company coming for dinner and was making brownie sundaes for dessert but realized I was out of store bought hot fudge. Why not make my own?! I had everything in the house! It was a bit scary at first when I looked at the bowl full of chocolate paste, but it definitely came together exactly as the recipe stated! However, it had a little bit of a grainy texture. I’m wondering why? I used Hershey’s regular cocoa. I wanted to use my Rodelle Baking Cocoa, but was concerned the Dutch process might have thrown it off. Maybe I should have sifted the cocoa first? Any thoughts for next time?? It was a huge hit, everyone LOVED it and got a clean spoon to take an additional bite from the jar when the sundae was gone!! 😂
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