A homemade hot fudge sauce that is velvety, rich, and easy to make? Yes, please! Taking only minutes to make, you’ll never have a boring sundae again after this upgrade!
This homemade hot fudge will make you never want to have store-bought ever again! It’s rich, fudgy, thick and intensely chocolatey with just the right amount of sweetness.
I chose to replace the typical corn syrup found in homemade hot fudge with agave nectar and found it to be the perfect fit! Agave nectar is flavorless and sweet, yet I find it provides a glossier, better consistency than corn syrup. You’ll also notice that I do not call for condensed milk in my recipe, and that’s because it causes the hot fudge to harden when poured over ice cream! As an ice cream lover in every season, this just would not do! Heavy cream brings the perfect amount of creaminess while allowing the hot fudge to remain its thick, fudgy consistency. Yum!
Plus, this hot fudge is so amazing that I promise you’ll find yourself eating it in ways you never imagined: by the spoonful, over fruit, cookies or brownies, or drizzled over homemade Crêpes!
The BEST Homemade Hot Fudge
If you’ve never had hot fudge before, prepare for your life and any future hot fudge sundae to change forever! Store-bought simply cannot compete.
Most people love hot fudge drizzled over vanilla ice cream and topped with some crushed nuts and a cherry on top. Me on the other hand? I enjoy a spoonful any day or drizzled over some Edible Cookie Dough or my Brown Butter Chocolate Chip Cookies. All of your chocolate cravings will be fully satisfied with this fudgy, decadent homemade hot fudge.
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Hot Fudge Ingredients
- Bittersweet chocolate chips – bittersweet chocolate chips have a higher percentage of cocoa solids and less sugar compared to semisweet chocolate, giving it a more intense and less sweet flavor profile. Sub with semisweet for a sweeter sauce if preferred.
- Heavy cream – heavy cream is velvety smooth and rich in flavor.
- Light agave nectar – light agave nectar is a natural sweetener that is mild in flavor allowing it to blend in well within recipes. Sub with corn syrup if preferred.
- Unsweetened Dutch process cocoa powder – unsweetened Dutch process cocoa powder is treated via the Dutch process to reduce acidity. This results in a more mild and smooth flavor.
- Dark brown sugar – dark brown sugar is rich and caramel-like in flavor with subtle notes of toffee and molasses.
- Salted butter – butter adds flavor and richness. Sub with unsalted butter and a pinch of salt.
- Vanilla extract – vanilla adds beautiful, complementary flavor.
How To Make Hot Fudge
Learn how to make the best homemade hot fudge! Full instructions in the recipe card; this is an outline!
Add agave nectar, heavy cream, vanilla extract, cocoa powder and dark brown sugar to a medium saucepan.
Turn heat to medium-high and bring mixture to a boil. Stir frequently. Once the sauce rises to a rapid boil, immediately turn heat down to the lowest setting.
- Add more.
Once the bubbling has subsided, add chocolate chips and butter. Stir until smooth.
Turn the heat off and serve. The hot fudge will continue to thicken as it cools.
Hot Fudge Frequently Asked Questions (FAQs)
Yes, you can use corn syrup instead of light agave nectar if you prefer.
Yes! If you prefer a sweeter hot fudge, you can substitute bittersweet chocolate chips with semisweet.
I do not use condensed milk in my hot fudge recipe because it causes the hot fudge to harden when poured over cold products like ice cream. Instead, I use agave nectar to maintain the hot fudge’s thick consistency while also achieving the perfect “glossed” look!
This recipe will make about 2 cups of hot fudge!
Storing Homemade Hot Fudge
- Store: place in an airtight microwave-safe container for up to 2 weeks in the refrigerator.
- Reheat: heat in increments of 25 seconds in the microwave, uncovered. Stir every 25 seconds! Be careful to avoid heating the sauce too quickly as it will cause the chocolate to burn.
- Make-ahead: make this hot fudge up to a week in advance for maximum freshness. After it has fully cooled, place in an airtight microwave-safe container in the refrigerator. When you are ready to heat, follow the reheating instructions above.
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- 1 cup bittersweet chocolate chips
- ⅔ cup heavy cream
- ½ cup light agave nectar
- ½ cup unsweetened Dutch process cocoa powder
- 2 tablespoons dark brown sugar packed
- 2 tablespoons salted butter or unsalted butter + a pinch of salt
- 1 teaspoon real vanilla extract
- In a medium saucepan, add agave nectar, heavy cream, vanilla extract, cocoa powder and dark brown sugar.
- Turn heat to medium-high. While stirring often, bring mixture to a simmer and then a boil. The mixture will rise in the pot, as if it was about to boil over. Once the sauce rises to a rapid boil, immediately turn heat down to the lowest setting.
- The bubbles will subside. Add chocolate chips and butter. Stir until smooth and creamy.
- Turn heat off and serve! You’ll notice the fudge thickens more and more as it cools.
- Using really good quality chocolate and cocoa powder will yield a super high quality hot fudge!
- You can use semi-sweet chocolate chips for a sweeter sauce.