3-Ingredient Hot Fudge Sauce
How to make a decadent 3-Ingredient Hot Fudge Sauce
first published 06/03/2014, last updated 08/31/24
When it comes to elevating a simple dessert, nothing beats the luxurious richness of hot fudge sauce. Whether you’re drizzling it over a bowl of vanilla ice cream, layering it on a cake, or using it as a dip for fresh fruit, hot fudge sauce is a versatile treat that adds a touch of indulgence to any dish. And why settle for store-bought when you can make a deliciously decadent hot fudge sauce right in your own kitchen with just three simple ingredients (that you probably already have in your pantry anyways)?
Both my Mom and I have been making this hot fudge recipe for as long as I can remember. Now it’s not quite your traditional hot fudge sauce. Think more fudge, less sauce. In other word’s, this is no Hershey’s. In fact, it’s better. It’s rich, it’s thick, it’s creamy. It’s somewhere between a ganache and a hard shell. To me, she’s perfect, and she’s exactly the kind of chocolate you want gracing the top of your ice-cream sundae.
In this post, I’ll be walking you through the simple and easy yet totally decadent hot fudge sauce recipe that will leave your taste buds craving more.
3-ingredient hot fudge sauce recipe
What Is Hot Fudge Sauce?
Hot fudge sauce is a thick, chocolate-based sauce that’s served warm. It’s known for its rich, velvety texture and deep chocolate flavor. Unlike regular chocolate syrup, hot fudge is creamier and thicker, making it the perfect topping for ice cream sundaes, brownies, and even pancakes. The key to a great hot fudge sauce is balancing the sweetness with a slightly bitter chocolate undertone, which creates a complex, satisfying flavor.
INGREDIENTS NEEDED TO MAKE THIS HOT FUDGE SAUCE RECIPE
You need just three simple ingredients to make this recipe, most of which you probably already have in your pantry.
CHOCOLATE- I like to use 72% dark chocolate for a richer, more complex flavor, but semi-sweet, milk chocolate or a mix of chocolates will work, too. Feel free to use either chocolate chips or chunks.
BUTTER- my recipe calls for unsalted but if you like the combo of sweet and salty you can use salted butter
HEAVY CREAM- use the highest quality heavy cream you can get for the best results
Why Make Hot Fudge Sauce at Home?
Obviously I’m a bit biased but I think homemade hot fudge sauce is superior to store-bought varieties for several reasons.
Quality Ingredients - When you make your own hot fudge sauce, you control the quality of the ingredients. This means you can use premium chocolate or cocoa powder, real butter, and fresh cream, resulting in a sauce that’s free from preservatives and artificial flavors.
Customization - Making your own sauce allows you to adjust the sweetness, richness, and thickness to your liking. Want a darker, more intense chocolate flavor? Use darker chocolate. Prefer a creamier texture? Increase the butter or cream.
Cost-Effective - Homemade hot fudge sauce is often more cost-effective than buying a high-quality jarred version, and you probably already have most of the ingredients in your pantry.
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make this hot fudge sauce recipe, please snap a photo and share it, tagging me on INSTAGRAM so I can see. Truly nothing makes me happier than when I see others making and enjoying my recipes!
And don’t forget to pin this recipe for later and share it with your fellow dessert lovers.
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3-INGREDIENT HOT FUDGE SAUCE
Ingredients
- 1 cup chocolate chips or chocolate chunks (I like to use a mix of semi-sweet & dark)
- 1 1/2 tablespoons of unsalted butter
- 1/2 cup heavy cream
Instructions
- In a medium-sized saucepan, over low heat, melt the butter and chocolate, stirring constantly.
- Once the chocolate is mostly melted, whisk in the cream. Remove from the heat and continue whisking until there are no more lumps and everything is combined.
- Use immediately. Store leftovers in the refrigerator in an airtight container.
Notes
- The sauce will thicken (and sometimes slightly separate) in the refrigerator, but you can simply reheat it in the microwave or in a saucepan over low heat for a minute or two.
- I have kept this sauce for up to 2 1/2-3 weeks in the fridge. It's shelf life depends on the freshness of the heavy cream you use (i.e. the fresher the cream the longer the sauce will last).
This information is provided as a courtesy based on one drink made with 2% regular milk and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
