Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.

Martha Stewart Living, February 2011


Recipe Summary

15 mins
15 mins
Makes 1 quart hot fudge


Ingredient Checklist


Instructions Checklist
  • Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.


Cook's Notes

Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.


Reviews (8)

36 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
Try adding some peanut butter. I bet you'll never go back to regular ole chocolate fudge sauce again!!!
Rating: 5 stars
I've made this twice now and it's my favorite hot fudge recipe. I just made it and had to substitute a few ingredients and it tastes just as good. Light cream for heavy cream just had to add some extra butter. Unsweetened squares instead of cocoa. Powdered sugar for granulated sugar. Powdered sugar and molasses for brown sugar. Semi sweet baking chips for bittersweet. This is now my go to recipe for hot fudge.
Rating: Unrated
Wonderful stuff. I've made this four times, each with different bittersweet chocolates. Using a darker slightly more bitter chocolate is the best. Once used a 70% that was floral and the sauce was a little too sweet. Use better quality chocolate for the best result. It is far from chocolate syrup.
Rating: Unrated
I think what suzie70070 is saying rather succinctly is that this is a very sweet syrup with some chocolate in it! I have to say, that when I read the recipe I thought it looked tooth-achingly sweet so I added the sugars to taste and it is delicious.
Rating: Unrated
Not sure what "chocolate syrup" below means? I cut the recipe in quarter to not overeat as warned in another review (wise!) I did substitute regular unsweetened cocoa as I find the Dutch is harder to locate these days. If you let it sit a few minutes, it thickens up and is more like traditional sauce. Very good flavor-would be a great topping for cream puffs!
Rating: Unrated
chocolate syrup
Rating: Unrated
Yum yum yum.... I've made a couple batches of this, and it never fails. There are times where I just eat this with a spoon and forget about whatever I was supposed to pour it on!!
Rating: Unrated
When the 2/11 issue of MSL arrived, with that gorgeous cover photo, I was having a serious chocolate craving. I made a half batch of this hot fudge, using a high quality cocoa powder and extra bittersweet chocolate. My husband and I ate it every night for four nights, going through two QUARTS of vanilla ice cream!!! I began looking forward to my next serving immediately after swallowing the last bite, and thought about it a dozen or so times between them. IT IS SO GOOD!!! Just be careful...