Ice cream season is here, and it couldn’t be easier to make rich, creamy Homemade Hot Fudge to top your next scoop. Just six ingredients (that you probably already have) and 10 minutes is all you need to take your next bowl of ice cream up a notch.
Near the end of my oldest daughters’ school year in May, we got in the habit of going for a scoop of ice cream after school at least once a week. Two-year-old June can reliably hold onto a cup of ice cream without spilling it (haven’t attempted the messiness of a cone yet) and the warmer weather has us all wanting to sit outside with something cold and sweet. We’ve also been buying our fair share of pints to bring home and, as if a pint of my favorite isn’t enough on its own we’ve lately been topping it with homemade hot fudge.
You guys - if you haven’t made homemade hot fudge, treat yourself! It’s so rich, so satisfying, and so easy too! Next time a craving strikes, just whisk everything together on the stove and 5 minutes later, creamy, rich, warm hot fudge is ready to serve. Here’s all you need...
Ingredients
- Unsalted Butter- Salted butter works just fine, but keep in mind that it will be more...well...salty. 😉
- Brown Sugar - Light or dark brown sugar work just fine. You’ll get a bit more of that rich molasses flavor from dark brown sugar.
- Unsweetened Cocoa Powder - Any type works - Dutch process or not. I just use regular ole’ Hershey’s.
- Heavy Cream - I make this both with heavy cream and regular milk, but the heavy cream is a clear winner. The result is just that much more thick and rich. In a pinch, regular milk will work too, but know that the result will be slightly more thin.
- Light Corn Syrup - There are many substitutes for light corn syrup (I listed a few below), but when I tested this recipe nothing gave the same rich, creamy result as corn syrup.
- Pure Vanilla Extract - Whisk this in at the end to add a hint of vanilla flavor.
Substitute for Light Corn Syrup
Honey, maple syrup, and agave can often be used as substitutes for light corn syrup. However, I tested them in this recipe, and none of them even came close to the rich, thick, pourable result I got from light corn syrup.
I don’t use corn syrup often, but in this recipe, it really gives you the best result.
How to Store Homemade Hot Fudge
Homemade hot fudge will keep almost indefinitely in the refrigerator. Warm it briefly (20 to 30 seconds) in the microwave before using.
More Summer-Friendly Desserts
- Summer Berry Cobbler
- Rainbow Yogurt Popsicles
- Pink Lemonade Bars
- Muffin Pan Strawberry Shortcakes
- Mango Pudding
- Mini Cheesecakes
- Semolina Yogurt Cake
- Frozen Peanut Butter Cheesecake Pie
- Red, White, and Blue Pinwheel Cookies
- No-Bake Strawberry Cream Pie
- Funfetti Cake Batter Milkshakes
Favorite Tools
Homemade Hot Fudge
Equipment
- Saucepan
Ingredients
- 1 stick Unsalted Butter (½ cup)
- 1 cup packed Brown Sugar (can use light or dark)
- ⅓ cup Unsweetened Cocoa Powder
- ¼ cup Heavy Cream (heavy cream will give you the most rich, creamy result, but any type of milk will work)
- ¼ cup Light Corn Syrup
- ½ teaspoon Pure Vanilla Extract
- Pinch of Salt
Instructions
- In a small saucepan over medium heat, combine butter, brown sugar, cocoa powder, heavy cream, and corn syrup. Bring to a boil and simmer for 1 minute, whisking very well for the entire minute.
- Remove pan from heat and whisk in vanilla and a pinch of salt.
- Serve warm.
- Hot fudge can be refrigerated for up to a week. Reheat it briefly in the microwave before serving.
Nutrition
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