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Hot Fudge

This sauce stays gooey on ice cream; it may be made ahead of time and warmed before serving.

  • Yield: Makes about 2 cups
Hot Fudge

Photography: Anna Williams

Source: Martha Stewart Living, July/August 1999


  • 1 cup heavy cream
  • 1/3 cup light corn syrup, plus more to adjust consistency
  • 12 ounces dark bittersweet chocolate, finely chopped


  1. Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.

Reviews (1)

  • cakemakingkat 26 Aug, 2012

    this recipe was ok. I used semi sweet chocolate because i did not have bitter sweet and it was still a little bitter it does have a pretty good hot fudge consitency though

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