Go Back Email Link
–+ servings
Dripping hot fudge sauce from spoon to saucepan.

Dark Chocolate Hot Fudge Sauce

By Tammy Spencer
Rich, glossy, and intensely chocolatey, this Dark Chocolate Hot Fudge Sauce transforms an ordinary scoop of ice cream into something special. Made with dark chocolate, cocoa powder, and simple pantry ingredients, it's ready in about 30 minutes and reheats beautifully whenever a hot fudge craving strikes!
4.82 from 11 votes
Prep Time10 minutes
Cooling Time20 minutes
Total Time30 minutes
Servings: 32 tablespoon
Calories: 81kcal

Special Equipment

Ingredients

  • ⅔ cup (159 grams) heavy cream
  • ½ cup (171 grams) golden syrup, honey, or light corn syrup
  • ¼ cup (55 grams) dark brown sugar, packed
  • ¼ cup (20 grams) dark chocolate cocoa powder, see Recipe Notes
  • 2 tablespoons (30 grams) butter, unsalted
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • 6 ounces (170 grams) dark chocolate wafers, or solid dark chocolate, chopped (1 cup), see Recipe Notes
  • ½ teaspoon (½ teaspoon) pure vanilla extract

Instructions

  • Combine ⅔ cup heavy cream, ½ cup golden syrup, honey, or light corn syrup, ¼ cup dark brown sugar, ¼ cup dark chocolate cocoa powder, 2 tablespoons butter, and ¼ teaspoon kosher salt in a small saucepan over medium heat. Bring to a simmer, stirring until the mixture is smooth.
  • Cook on low, stirring, for 3 to 5 minutes more.
  • Remove from heat and add 6 ounces dark chocolate wafers or chopped chocolate, stirring until melted. Add in ½ teaspoon pure vanilla extract and stir it again. It's ready!
  • Pour the hot fudge into a jar (like a pint mason jar), and allow to cool for 15 to 20 minutes. The sauce will thicken as it cools. Serve warm over ice cream.
  • Storage Instructions: Hot fudge sauce can be stored in the refrigerator for 2 to 3 weeks, and frozen for longer term storage. Just thaw completely before reheating.
  • Reheating Instructions: You can reheat the topping uncovered in the jar using short bursts in the microwave (10 to 15 seconds on high), stirring each time until warm (don’t overheat it or it will burn). Alternatively, place the jar in a steamer basket over an inch of simmering water and stir until warmed.
  • Yield Notes: This recipe makes about 2¼ cups of hot fudge goodness!

Recipe Notes

The darker the chocolate, the richer the taste this hot fudge sauce will be - 60 to 72% works best. You can substitute 1 cup chocolate chips for the chopped chocolate if you’d like. If you prefer a less bold hot fudge sauce, you can use semisweet or milk chocolate instead.
Also, you can use regular cocoa powder for the dark cocoa powder. The hot fudge sauce just won’t be quite as intense.
Hot Fudge Variations
Who says you have to make the same ol' Hot Fudge Sauce? Here are some ideas to jazz up your ice cream sundaes:
  • Play with flavoring extracts! Substitute ¼ teaspoon of mint extract, almond extract, or Fiori di Silicia (an orange-vanilla extract) in place of the vanilla extract.
  • Add a few flakes of sea salt, some cinnamon, or instant espresso during the cooking process.
  • Stir in a couple tablespoons of peanut butter at the end once the chocolate has melted.
  • Spike the sauce with 2 tablespoons of bourbon or rum. Add the spirit in at the start of cooking to cook off the alcohol, or add at the end for a happy (but not kid-friendly) version.

Nutrition

Serving: 1tablespoon | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 22mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg