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5 from 2 votes

Simple Hot Fudge Sauce

Adapted from Gourmet Magazine. Makes about 2 cups.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Sauce
Keyword: chocolate, dessert sauces, toppings
Servings: 8 to 10
Author: Suzanne Cowden


  • 6 ounces finely chopped bittersweet chocolate divided
  • 1/3 cup packed brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter diced
  • 1 teaspoon vanilla extract


  • Combine about half of the chocolate, the brown sugar, cocoa powder, and salt in a medium sauce pan, mixing well. Stir in cream and corn syrup. Warm the mixture over moderate heat, stirring until the chocolate melts.
  • When the mixture begins to steam, reduce heat to medium-low and continue cooking for about 5 minutes, stirring occasionally. Remove from heat and add the remaining chocolate, along with the butter and vanilla extract. Stir vigorously until smooth and glossy. Serve warm.
  • Store in a sealed container in the refrigerator for up to a week. To reheat, warm on the stove over moderate heat or in short bursts in the microwave. Stir frequently to avoid scorching.