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Easy Chocolate Hot Fudge Sauce (No Corn-Syrup)
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This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.
Oriana’s Thoughts On The Recipe
If you’re anything like me, you absolutely adore a good homemade treat. This easy chocolate hot fudge sauce is a family favorite in my house, and once you try it, I’m sure it’ll become a staple in yours, too. It’s so simple to whip up, with just a handful of ingredients you probably already have in your pantry. And the best part? No corn syrup here! It’s pure, old-fashioned, chocolaty goodness.
I love how quickly this recipe comes together—just 5 minutes on the stove, and you’ve got a jar of liquid gold. The sauce is smooth, silky, and oh-so-fudgy. Perfect for drizzling over anything and everything. Ice cream sundaes, pancakes, waffles, you name it. The possibilities are endless, and I promise, once you’ve tasted this homemade version, you’ll never go back to the store-bought stuff again. So go ahead, treat yourself and your loved ones to something special!
What I Love About This Recipe
Quick and Easy: In just 5 minutes on the stove, you’ll have a rich, decadent hot fudge sauce ready to go.
Just a Few Ingredients: You’ll love how this recipe only requires basic pantry staples.
No Corn Syrup: This hot fudge sauce is made without any corn syrup. That means you get to enjoy a purer, more authentic chocolate flavor without any unnecessary additives.
Silky and Fudgy: The texture of this sauce is divine. It’s smooth, silky, and deeply fudgy. Perfect for adding that extra touch of indulgence to your favorite desserts.
Super Versatile: This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless!
Potential Cons Of The Recipe
While this hot fudge sauce is amazing, there are a few potential drawbacks to consider.
- Calories: It’s definitely not low-calorie, given the sugar and heavy cream.
- Shelf Life: It doesn’t last as long as store-bought versions, so you’ll need to enjoy it within a week.
Tips To Mitigate These Cons
- Portion Control: Enjoy this sauce in moderation. A little goes a long way!
- Storage: Keep it in an airtight container in the fridge and use it within a week. You can also freeze it for longer storage.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cocoa Powder: Provides the rich chocolate flavor. Note: You can use natural cocoa powder or Dutch-processed cocoa. Use unsweetened for the best results.
- Granulated Sugar: Sweetens the sauce.
- Salt: Enhances the chocolate flavor.
- Water: Helps dissolve the cocoa powder and sugar.
- Heavy Cream: Adds creaminess and richness.
- Espresso powder: Enhances the chocolate flavor. Note: The espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. You can also use instant espresso coffee.
- Butter: Adds a silky texture and richness.
- Vanilla: Adds depth and rounds out the flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Ingredients and Boil
In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don’t have a thermometer, 3 minutes is usually the time.
Step 2 – Add Butter and Vanilla
Turn the heat off and stir in the butter and vanilla extract until combined.
Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won’t harden. Transfer to a container with a lid and store or use as desired.
Recipe Tips
- Constant Stirring: Stir constantly to prevent the sauce from burning or sticking to the pot.
- Low Heat: Keep the heat low to medium to ensure the sauce doesn’t scorch.
- Thermometer: I recommend using an instant-read thermometer to determine the doneness of the fudge sauce so that you get the perfect consistency.
- Adjust Consistency: If the sauce is too thick, add a bit more cream.
Food Allergy Swaps
Variations & Additions
- Mint: Add a drop of peppermint extract for a minty twist.
- Spicy: Add a pinch of cayenne pepper for a spicy kick.
Serving Suggestions
This sauce is incredibly versatile. Use it over ice cream, pancakes, waffles, blondies, cheesecake, pretzels, fruit, churros—whatever your heart desires. The possibilities are endless! Drizzle this hot fudge sauce over vanilla ice cream, top with whipped cream, and sprinkle with chopped nuts for the ultimate sundae. Or, use it as a dip for fresh strawberries and banana slices for a delightful fruit fondue.
Storing and Freezing Instructions
Store the hot fudge sauce in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
Absolutely! This sauce stores well in the fridge for up to a week or in the freezer for up to three months.
Yes, this sauce is perfect for drizzling over-baked goods like cheesecake, brownies and cakes.
Cook it a bit longer to reduce and thicken the sauce. If it gets too thick, you can always thin it out with a bit more cream.
More Sauce Recipes You’ll Love!
Recipe Card 📖
Easy Chocolate Hot Fudge Sauce
This Easy Chocolate Hot Fudge Sauce is smooth, silky, and oh-so-fudgy! It’s also incredibly easy and quick. In just 5 minutes, you can whip up a delicious, homemade hot fudge sauce with ingredients you probably already have in your kitchen. There are no fancy ingredients or complicated steps—just simple, straightforward cooking. Plus, it’s homemade, so you know exactly what’s in it—no corn syrup or artificial stuff, just pure, delicious chocolate goodness.
Instructions
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In a medium saucepan over medium heat, whisk the cocoa powder, sugar, salt, water, heavy cream, and espresso powder (if using) together until well combined. Whisking occasionally, allow the mixture to come to a soft boil. Boil for 3 minutes. Use an instant-read thermometer to check the temperature; the hot fudge is done when it reaches 220° F (104° C). If you don’t have a thermometer, 3 minutes is usually the time.
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Turn the heat off and stir in the butter and vanilla extract; mix until combined.
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Let the Chocolate Hot Fudge Sauce cool to room temperature. Hot fudge will thicken as it cools and in the refrigerator, but it won’t harden. Transfer to a container with a lid and store or use as desired.
Store the hot fudge sauce in an airtight container in the refrigerator for up to one week.
Food Allergy Swaps:
Recipe Tips:
- Constant Stirring: Stir constantly to prevent the sauce from burning or sticking to the pot.
- Low Heat: Keep the heat low to medium to ensure the sauce doesn’t scorch.
- Thermometer: I recommend using an instant-read thermometer to determine the doneness of the fudge sauce so that you get the perfect consistency.
- Adjust Consistency: If the sauce is too thick, add a bit more cream.
Variations & Additions:
- Mint: Add a drop of peppermint extract for a minty twist.
- Spicy: Add a pinch of cayenne pepper for a spicy kick.
Nutrition
Calories: 186kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 174mgPotassium: 110mgFiber: 2gSugar: 29gVitamin A: 228IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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