Hot Fudge Sauce

This hot fudge sauce recipe was one of the first things I learned how to make in my early days as a pastry cook (thank you, Judy Contino), and I’m still fascinated by the alchemy of the process. Chocolate, sugar, syrup, and cream are simmered until the oils separate from the solids. At first it looks like chocolate gone wrong, but then I add butter and a generous helping of vanilla and whisk the whole thing thoroughly. The hot fudge magically comes together. Because the chocolate and cream need to cook for a while, use a sturdy pot to avoid scorching the bottom. Once made, the hot fudge lasts for weeks and weeks in the refrigerator.–Mindy Segal and Kate Leahy

LC Why You Should Make This Hot Fudge Recipe Note

Two words. Homemade Milanos.

Hot Fudge Sauce Recipe

  • Quick Glance
  • 50 M
  • 50 M
  • Makes a generous 4 cups


  • 3 cups heavy cream
  • 1 3/4 cups granulated sugar
  • 2 tablespoons golden syrup (such as Lyle’s) or light corn syrup
  • 4 ounces unsweetened chocolate, broken into pieces
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup (2 ounces) unsalted butter, at room temperature
  • 2 tablespoons vanilla extract


  • 1. In a 6-quart or larger heavy pot over medium-high heat, combine the cream, sugar, and syrup until dissolved, approximately 3 minutes. Add the chocolate and salt and bring to a boil. Lower to a gentle simmer so that the bubbles percolate in the center of the pot. Cook, stirring periodically to avoid scorching the bottom, until the mixture breaks and the oils separate from the solids, 40 to 45 minutes.
  • 2. Whisk in the butter and vanilla thoroughly (you can also use an immersion blender to do this if you want it extra smooth) and let cool. The hot fudge sauce keeps in the refrigerator for up to 6 months.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Karen Lynch

Jul 10, 2015

This hot fudge is easy to make and spreads easily. Use this in the homemade MIlanos recipe, and the end result is a cookie that tastes better-quality than store-bought Milanos. The cookies are buttery and the chocolate is fudgy. I made the second batch of cookies with a thicker layer of fudge and prefer that.

  1. wlsherry says:

    Hey David,

    Just checking to see if this is a typo …. The fudge recipe reads… cook the fudge, stirring periodically to avoid scorching the bottom, until the mixture breaks and the oils separate from the solids, 40 to 45 minutes. .. Is 40-45 minutes correct or is it 4-5- minutes?



    • Renee Schettler Rossi says:

      Hey wlsherry, I know you addressed your query to David, but I wanted to get back to you right away. It is actually 40 to 45 minutes, which I know is surprising, but several of us made this recipe for the Homemade Milanos recipe and the timing worked just dandy in our kitchens.

  2. Jill says:

    Help, I followed the recipe accordingly and it is watery and grainy. Is there anything I can do to save it?

    • Beth Price says:

      Hi Jill, sorry that your fudge sauce isn’t very fudgey. Couple of questions. What kind of chocolate did you use? And did you use golden syrup or corn syrup?

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