This Hot Fudge recipe takes less than 10 minutes to make, and is absolutely delicious. Pour it hot over your ice cream or let it cool and stir it into milk!
With summer just around the corner, I am looking forward to one of my favorite traditions – Ice Cream Bar night! We love to grab a big gallon sized container of vanilla ice cream and then set out as many ice cream toppings as I can find. I’ll add some whipped cream to the mix, and of course hot fudge.
This homemade hot fudge recipe comes to you from my grandmother’s church cookbook. I love the classic recipes that I find in there. Some need a little tweaking, but this one was just perfect as written.
Where some hot fudge recipes start with heavy cream, this one starts with water. This was likely to keep it more affordable. But, it also makes for just as rich and creamy of recipe as you would get using a milk product. Not only that, but it makes it a recipe that I always have the ingredients on hand for.
How to Make Hot Fudge
Making hot fudge is so simple. I’m going to give you a very brief overview, but you can find the full recipe with all of the measurements in the recipe card at the bottom of the post.
- Combine almost all of the ingredients over heat. We will combine the water, sugar, cocoa powder, flour, butter, and salt in a sauce pan over medium heat. (We are only leaving out the vanilla.)
- Bring it to a boil. You do want to make sure that it is at a full boil so that the sugar completely dissolves and you don’t get a grainy sauce. Boil for 5 to 8 minutes stirring the sauce regularly.
- Make sure that the sauce is thick. You know the sauce is done when it coats the back of a spoon. (See the photo below.)
- Stir in the vanilla and enjoy!
Hot Fudge Ingredients
- Water: Believe it or not, this is our first ingredient. Think of this sauce as a creamy chocolatey version of simple syrup – which also starts with water and sugar.
- Granulated Sugar: Because we are using granulated sugar, as mentioned above, you want to really make sure this sauce boils. That will dissolve the sugar and ensure that you don’t have a grainy sauce.
- Cocoa Powder: You are looking for unsweetened cocoa powder. The brand doesn’t particularly matter, I’ve had great luck with many different brands, including off brand.
- All Purpose Flour: I haven’t tested this recipe with a gluten free flour.
- Unsalted Butter: If you only have salted butter on hand, just skip the kosher salt below, or add a pinch after tasting your sauce.
- Kosher Salt: If you only have table salt on hand, start with just a pinch.
- Vanilla Extract
Using Hot Fudge
This recipe can be poured right from the stove top onto ice cream. Once the recipe cools, it will be harder to pour, but can be scooped on to ice cream. It can also be reheated from the refrigerator so that it can be poured again.
After it cools a little, hot fudge can be stored in the refrigerator for up to two weeks. As with any other recipe, use your best discretion when it comes to leftovers.
Yes. This recipe uses all purpose flour. This recipe has not been tested with a gluten free substitute.
This hot fudge sauce recipe is not vegan. It contains butter. We haven’t tested this recipe with a vegan butter substitute, but that is one option you could try.
Yes. This sauce should be stored in the refrigerator.
Other Easy Chocolate Recipes
If you make this hot fudge recipe or any of my other recipes, leave me a comment and let me know what you think!
Hot Fudge Recipe
- 1 cup water
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 3 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Combine water, sugar, cocoa powder, flour, unsalted butter, and salt in a medium sauce pan over medium heat. Bring to a boil stirring regularly.
- Boil, stirring often, for 5 to 8 minutes or until the sauce thickens. You should be able to dip a spoon into the sauce, and when you pull it out, it coats the back of the spoon.
- Stir in the vanilla extract.
- Serve warm over ice cream. Keep in the refrigerator for up to one week.