The Best Hot Fudge Recipes

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together the sugar, flour, and cocoa powder.
• In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
• Add sugar mixture to the milk mixture while constantly whisking.
• Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
• Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
• Use right away or cover and refrigerate (once refrigerated, it will last for a week).

HOT FUDGE RECIPE

Steps:

• Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
• Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
• Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
• Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
• Remove from heat and stir in vanilla extract.
• Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

CLASSIC HOT FUDGE

Steps:

• Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
• Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
• Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.
• Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
• Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
• Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
• Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
• Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.

HOT FUDGE SAUCE

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.