Do you have a go-to hot fudge sauce recipe? This one is decadent, delicious and takes less than 10 minutes to whip up. It really is the world’s best hot fudge sauce!
You GUYS. If I had to choose one sweet treat to make for the rest of my life, this hot fudge sauce would be it.
I don’t mean to sound dramatic, but entire friendships have been forged over this sauce. When we were newlyweds, one of Luke’s childhood buddies used to invite himself over at least once a week for a bowl of ice cream topped with this stuff. Designated-weekly-hot-fudge-maker was a tough role to fill but somehow I managed to do it!
The best part? Except for maybe the heavy cream, you probably have all the ingredients for this sumptuous, decadent sauce just sitting in your pantry RIGHT THIS MINUTE.
What are you waiting for?!?
This hot fudge sauce is amazing over plain vanilla ice cream and equally perfect as a quick and easy fondue recipe, drizzled over cheesecake or as a topping for just about anything else your little chocolate loving heart can dream up.
NOTES: because the ingredients are so simple, I think that the quality of chocolate and vanilla really matter. Use the highest quality you can find and you’ll notice a definite difference in taste. I usually use a nicer-brand baking cocoa and Ghirardelli bittersweet chips for the 1 oz. chocolate. The recipe calls for semisweet but I like my fudge dark!
I also love using Mexican vanilla extract, if I can get my hands on it; the flavor is really unique. I also always use salted butter for this recipe and like the result, but I’m sure you could substitute unsalted and just adjust the salt to taste.
Lastly, be sure to sift your cocoa powder to get that perfect, super smooth hot fudge texture. I’m often too lazy for this step (no judgment if you are too!) but if you want a real showstopper, take a few extra minutes to get rid of those cocoa lumps.
World’s Best Hot Fudge Sauce
3/4 c heavy cream
1/4 c butter
1/4 c brown sugar, packed
1/4 c granulated sugar
1/2 c baking cocoa
1/8 tsp salt
1 1/2 tsp vanilla
1 oz semisweet chocolate (see notes)
1. Combine cream and butter in a small saucepan over medium heat until boiling. Add sugars and stir until dissolved; remove from heat.
2. Add cocoa and whisk until combined; stir in salt and vanilla.
3. While sauce is still hot, add chocolate and whisk until melted. Serve immediately or store in an airtight container in the fridge for a week or more (if it lasts that long!).
And if you’re looking for another amazing chocolate-covered treat, check out my absolute favorite cookies of all time!
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