5-Minute Hot Fudge Sauce {Three Ways!}
User Reviews
4.6
5-Minute Hot Fudge Sauce {Three Ways!}
Description
The basic hot fudge sauce is prepared by gently heating semisweet or bittersweet chocolate chips with heavy cream, salted butter, light corn syrup, optional brown sugar, and sifted cocoa powder while stirring until smooth. Heat control prevents scorching and ensures a glossy sauce. Vanilla extract is added at the end for flavor.
For a peanut butter-chocolate variation, some milk chocolate chips and creamy peanut butter are incorporated before heating, with increased cream to maintain pourable consistency. The butterscotch-chocolate version blends milk and semisweet chocolate chips with butterscotch chips, reduces cocoa powder, and increases butter for richness.
The sauce is ready to serve immediately over ice cream or desserts but can be stored in the refrigerator for 1-2 weeks. Gently reheating is necessary to regain fluid consistency. The quality of chocolate significantly impacts the final taste, with brands like Ghirardelli or Guittard recommended for smooth melting and flavor.
Ingredients
- 1 ⅓ cups semisweet chocolate chips or bittersweet chocolate chips (see note
- ¾ cup heavy cream
- 4 tablespoons butter salted
- ¼ cup light corn syrup
- 2 tablespoons light brown sugar optional, packed
- 2 tablespoons cocoa powder sift the cocoa powder before using if it is extra lumpy, natural unsweetened or Dutch-process
- 1 teaspoon vanilla extract pure
Instructions
- In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don't let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
- Remove the pan from the heat and stir in the vanilla.
- Peanut Butter-Chocolate Variation: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
- Butterscotch-Chocolate Variation: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
- Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don't let it boil or simmer) or in the microwave for 20-30 seconds at a time - thin with additional milk or heavy cream, if needed.
Notes
- Choose chocolate chips you enjoy eating as the sauce flavor depends heavily on chocolate quality; premium brands generally melt better and taste richer.
- For peanut butter and butterscotch variations, using at least some milk chocolate chips balances flavors so the add-ins are not overwhelmed by dark chocolate bitterness.
- Store sauce refrigerated up to two weeks and reheat gently to prevent texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings (About 2 cups)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 173kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 24mg | 8% |
| Sodium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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