I’ve been on the hunt for “the best hot fudge sauce” recipe for a LONG time.
And I don’t know why when I’m in a time crunch I feel compelled to make things happen. But a few minutes before extended family arrived for Sunday dinner a couple weeks ago, I decided we really needed hot fudge sauce to pour over our cake and ice cream for dessert.
I googled a recipe and whipped this stuff up so speedy quick. I figured it was worth a try.
And you know how sometimes those “tries” end up being right in line with the stars and you serendipitously make something quite delicious? Well, this was one of those times.
I took a gamble on this new recipe I found from New York Times Cooking. I didn’t have all the fancy chocolate it called for…just had semi-sweet chocolate chips and some regular old Hershey’s cocoa. But it turned out incredibly delicious. And when that happens, you just gotta share, right?
Let’s take a look at this plain old vanilla ice cream:
And let’s see how much prettier it becomes if we add a little hot fudge.
Ok, not just pretty, but pretty mouthwatering too.
Yep, that sauce is gold.
How to make quick hot fudge sauce that will make any dessert better!
So here you go: my recipe for delicious hot fudge that you can whip up to wow a crowd in a minute’s notice. It’s so quick!
The Best Hot Fudge Sauce
- 2 C. heavy cream
- 4 Tbs. butter
- 1/2 C. brown sugar
- 3/4 C. sugar
- 1/4 tsp. salt
- 1/4 C. chocolate chips
- 1 C. cocoa powder (dark is best)
- 1/2 tsp. vanilla
- In a saucepan, combine and melt cream, butter, sugars and salt.
- Simmer for 45 seconds.
- Add chocolate chips and stir to dissolve
- Add cocoa and whisk up that mixture until smooth.
- On low, let the sauce simmer for up to five minutes. (The original recipe says 20 seconds so play with it…simmering longer helped it to firm up a bit for me.) Be sure not to let it boil.
- Serve over ice cream or cake or cookies…any favorite dessert. Or, you can always just eat it with a spoon. It's that good!