Description

This classic Hot Fudge Sauce is a rich and velvety chocolate topping perfect for ice cream, cakes, or any dessert craving. Made from unsalted butter, unsweetened baking chocolate, half-and-half, cocoa, and a hint of espresso powder, it delivers a deep, intense chocolate flavor with a smooth, luscious texture. Easy to prepare on the stovetop, this sauce can be served warm immediately or stored for up to three weeks.

Ingredients

Scale

Chocolate Base

4 tablespoons (57g) unsalted butter, at room temperature
1 1/2 ounces (43g) unsweetened baking chocolate
1/2 cup (113g) half-and-half

Dry Ingredients

3/4 cup (149g) granulated sugar
1/2 cup (43g) Dutch-process cocoa powder
1 teaspoon espresso powder
Pinch of table salt

Flavoring

2 teaspoons King Arthur Pure Vanilla Extract

Instructions

Melt Butter and Chocolate: In a small saucepan set over medium-low heat, melt the unsalted butter and unsweetened baking chocolate together, stirring continuously until smooth and fully combined to form the sauce base.
Add Half-and-Half: Whisk in the half-and-half to the melted butter and chocolate mixture, ensuring it is fully incorporated and smooth.
Mix Dry Ingredients: In a separate small bowl, whisk together the granulated sugar, Dutch-process cocoa powder, espresso powder, and a pinch of salt until evenly mixed.
Combine Dry Mixture with Wet: Gradually whisk the dry ingredient mixture into the saucepan with the butter-chocolate-half-and-half mixture, stirring continuously to avoid lumps.
Bring to Boil: Heat the mixture, stirring occasionally, until it comes to a gentle boil. Once boiling, immediately remove the saucepan from the heat to prevent burning or thickening too much.
Add Vanilla: Stir in the vanilla extract thoroughly into the hot fudge sauce to enhance the flavor.
Serve Warm: Serve the hot fudge sauce warm over your favorite desserts like ice cream or brownies for a decadent treat.
Storage: Store any leftover sauce in a covered container in the refrigerator for up to 3 weeks. Reheat gently before serving to restore the smooth consistency.

Notes

Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
Espresso powder enhances the chocolate’s richness but can be omitted if preferred.
Reheat gently on the stovetop or in the microwave to avoid scorching the sauce.
This sauce thickens as it cools; add a splash of half-and-half when reheating if it becomes too thick.
Make sure to stir continuously when melting chocolate to avoid burning.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Keywords: hot fudge sauce, chocolate sauce, dessert topping, easy chocolate sauce, homemade fudge sauce