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Hot fudge sauce being drizzled on ice cream.
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4.70 from 10 votes

Hot Fudge Recipe & 3 Variations

Make your own ice cream topping! This hot fudge recipe is easy to make and tastes so much better than store bought.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Frostings & Sweet Sauces
Cuisine: American
Servings: 12
Author: Rachel Gurk

Ingredients

  • 1 cup granulated sugar
  • ⅓ cup cocoa powder (sifted if lumpy)
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole milk is best but non-fat or 2% can be used as well)
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Optional Variations: ½ cup peanut butter, 1 cup chopped sweet cherries, or 1 to 2 tablespoons espresso powder (see notes)

Instructions

  • In a small saucepan, combine sugar, cocoa and flour with a whisk. Stir in milk and butter.
    1 cup granulated sugar, ⅓ cup cocoa powder, 2 tablespoons all-purpose flour, 1 cup milk, 2 tablespoons unsalted butter
  • Bring to a boil over medium high heat, stirring continuously, and boil 2 minutes or until thickened.
  • Remove from heat and stir in vanilla. Hot fudge thickens a bit more as it cools.
    1 teaspoon pure vanilla extract

Video

Notes

  • Nutrition information is based on hot fudge without variations.
  • Makes about 1 ½ cups (without variations). 
  • Storage: Cool completely before storing. Store leftover hot fudge in the fridge in an airtight container or recycled jar for up to 3 weeks.
  • Reheating: Place the portion you want to reheat in a microwave safe dish and microwave on medium power (50%) in 10 second increments until warm. Do not overheat. Larger amounts can be heated in a small saucepan over medium low heat.

Variations:

  1. Peanut Butter Hot Fudge: Add ½ cup (more if you like) creamy peanut butter after you add vanilla, stirring until melted. Substitute almond butter, cashew butter, or even Nutella (hazelnut plus double the chocolate!), or sunflower butter if you have nut allergies.
  2. Black Forest Hot Fudge: Add 1 cup pitted, chopped sweet cherries to mixture when you add the milk and butter.
  3. Mocha Hot Fudge: Add 1 to 2 tablespoons instant espresso powder to the dry ingredients, whisking well. It's quite concentrated so start with the lesser amount.

Nutrition

Serving: 2tablespoons | Calories: 99kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 9mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Calcium: 31mg | Iron: 0.4mg

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