Hot Fudge Sauce Recipe

Here is the perfect hot fudge sauce recipe. It's quick and easy to make, using simple ingredients - and it's so delicious! Serve this hot, over ice cream.

hot fudge sauce

I realize that this site is called healthy quick meals. No, I'm not claiming that this hot fudge sauce recipe makes a particularly healthy dessert - but sometimes I just want a bowl of vanilla ice cream drizzled with warm chocolately goodness.

When I do, this is the recipe I use. At least I know exactly what is in the sauce - and I can make exactly as much as I need. (If I buy a can of prepared sauce, I will of course feel that I have to finish the whole can!)

I insist that vanilla ice cream goes best with chocolate sauce. My husband (a real chocoholic) likes his chocolate sauce on top of chocolate ice cream. You decide what works for you!

Most times when I use this chocolate sauce recipe, it works perfectly. The sauce is creamy and smooth and it spoons beautifully from the pan onto my ice cream.

At other times (and I haven't figured out exactly why - see the Tips section below for one possibility) the sauce solidifies as soon as I take it off the heat. It has to be scraped off the spoon. It still tastes great, though!

Check that you have these staples at home

  • in the cupboard

    • unsweetened chocolate
    • sugar
    • salt
    • vanilla

  • in the fridge or freezer

    • butter

Get out your equipment

  • Essential

    • a heavy-bottomed saucepan
    • a spoon
    • measuring cups and spoons

  • Nice to have but not necessary

    • a double boiler

    The hot fudge sauce recipe

    2 Tbsp/30 mL butter

    2 oz/60 g unsweetened chocolate (two squares)

    1 cup/250 mL sugar

    pinch of salt

    1/4 cup/60 mL water

    1 tsp/5 mL vanilla

    Put the butter and chocolate in a heavy-bottomed saucepan over low heat - or use a double boiler.
    Stir until the chocolate is melted.

    Remove from the heat.
    Stir in the sugar, salt and water.
    Mix well.

    Put back on the stove.
    Cook over moderate heat, stirring often, for about 5 minutes.

    Remove from heat.
    Add the vanilla.


    • Instead of unsweetened baking chocolate, use cocoa and butter. Here's the formula:

      1 ounce unsweetened baking chocolate = 3 Tbsp/45 mL cocoa plus 1 Tbsp/15 mL butter

      So, for this hot fudge sauce recipe you'll want 6 Tbsp/90 mL cocoa plus 2 Tbsp/30 mL butter.

    Ideas for making this recipe your own

    • Try flavoring your homemade chocolate sauce. How about adding some peppermint extract, or some orange extract? (I haven't tried this myself, though, and I wonder if adding liquid would cause the sauce to harden. Experiment at your own risk!)


    • To use a double boiler, fill the bottom pan about half full of water. Bring it to a boil. Put the chocolate and butter into the top pan. Place it carefully on top of the bottom pan. The heat from the boiling water will slowly melt the chocolate and butter.

    • If you don't have a double boiler, you can use a regular saucepan. Put the chocolate and butter into the saucepan over very low heat. You may want to chop the chocolate into small bits first so that it doesn't take so long to melt. Don't be tempted to turn up the heat! This will take a long time. Be patient!

    • Melted chocolate can solidify if it encounters water. Be sure that your pot and spoon are scrupulously dry. Don't put on the kettle for tea while you are making homemade chocolate sauce - even the steam in the air can cause your chocolate to harden. Hmmmm….I wonder if it was extra humid on the days when my chocolate solidified? I must do more research!

    • This sauce can be reheated later - if there is any left over - which is unlikely!

    Serving suggestion

    • If you want to be really decadent, use this sauce to make a
      Banana Split!
      • Put a couple of scoops of ice cream into a bowl.
      • Add a peeled banana (whole or in slices).
      • Drizzle with hot fudge sauce.
      • Add other sauces, too, if you want, like pineapple sauce or cherry sauce.
      • Top with a maraschino cherry and a sprinkle of coconut or nuts (all optional).

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