No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Hot Fudge Sauce


  • 1 cup heavy cream
  • 1/2 cup light corn syrup
  • 12 ounces finely chopped semisweet chocolate

Cook's Note

Cooled sauce can be refrigerated in an airtight container for up to 1 month; reheat gently over low heat or in the microwave.


  1. Step 1

    In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

Everyday Food, July/August 2003