Hot Fudge Sauce Recipe
Perfect for ice cream sundaes, homemade hot fudge sauce is easy to make and tastes so much better than store bought.
I’ve declared it Hot Fudge Week here on Rachel Cooks. If you’re not a hot fudge fan, I have two things to say to you:
1) You’re crazy.
2) See you next week. Please come back even though I just called you crazy.
Today I’m starting with a traditional hot fudge. No extra bells or whistles, but let me tell you, tradition is good. Very, very good. You really can’t go wrong with this stuff and it is so incredibly easy to make.
So no excuses, don’t buy that jar of pre-made hot fudge! And don’t be fooled by my Harry and David jar, I swear this stuff is homemade. I just like to recycle jars.
About this hot fudge:
You probably have everything you need to make this yummy hot fudge. The ingredients are simple and wholesome.
- Cocoa powder
- Pure vanilla extract
That’s all you need!
Ready to begin? Stir together the sugar, cocoa, and flour in a small saucepan. Add the milk and butter, and over medium heat, cook and stir until the mixture comes to a boil. Boil for a few minutes, remove from heat and stir in the vanilla.
Can you believe how crazy easy (and economical) it is to make your own hot fudge?!
Let the hot fudge cool just a bit before you spoon it on ice cream. It thickens up a little as it cools.
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2 tablespoons all-purpose flour
- 1 cup milk (see note)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- In a small saucepan, combine sugar, cocoa and flour with a whisk. Stir in milk and butter.
- Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened. Remove from heat and stir in vanilla.
- Hot fudge thickens a bit more as it cools. Store it in the fridge and warm up how much you want, when you want it, in the microwave. It heats up really fast, so microwave in 10 second increments.
- You can use non-fat milk or 2% but whole milk is better. Your choice!
Nutrition Information:Yield: 16 servings Serving Size: 2 tablespoons
Amount Per Serving: Calories: 80Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 8mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Loves it. This traditional type is his favorite.
Changes I would make: Are you crazy? None.
Difficulty: EASY! Easier than going to the store and buying it.