Decadent Hot Fudge Sauce

So I’m going to share something with you but I want you to realize that in no way shape or form can I be held responsible if, and when, you eat the entire jar of this by yourself.  Do not blame me, do not ask me to buy you stretchy pants or get mad at me because you ate the ENTIRE JAR…

Seriously this hot fudge sauce is THAT good!  It’s comforting, sinful and pure evil…

hot fudge1

This is one of those things that if you ever had a bad day, fight with your significant other, boss was on your case, you got a ticket on the way home or..because it’s Tuesday, you need to make.

No fridge should ever, EVER be without this!



hot fudge3

Decadent Hot Fudge Sauce


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  • 1 1/2 cups unsweetened cocoa powder (if you can get dark cocoa, use that... TRUST ME ON THIS!)
  • 2/3 cups boiling water
  • 6 Tbl butter, unsalted
  • 2 cups sugar
  • 4 Tbl light corn syrup
  • 2 tsp vanilla
  1. Put the cocoa powder in a medium heavy-bottomed pot.
  2. Put 1/3 cup of the boiling water into the pot with the cocoa and mix to form a thick paste.
  3. Put the pot on the stove over medium-low heat.
  4. Add the rest of the water and the butter. Stir well with a wooden spoon. It will be lumpy and funky looking but don’t despair. Just keep stirring. It will smooth out once it heats up.
  5. Once it smooths out a bit, add the sugar and the corn syrup.
  6. Stir to incorporate.
  7. Keep the mixture on the stove over medium-low heat and bring it up to a simmer. By this point it should be smooth and liquidy.
  8. Now this is IMPORTANT! You need take a pastry brush and brush down the insides of the pot with water. As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any stray sugar crystals. If you don’t do this, if you get one sugar crystal in the fudge sauce it’ll end up turning it into solid candy.
  9. Working fast, use a pastry brush dipped in a little cold water. Try not to get extra water into the mixture You really only have to do this a few times.
  10. Steps 8 and 9 should be fairly quick as you only want this to simmer exactly 8 minutes WITHOUT stirring. So yes, cook this for exactly 8 minutes. Now keep in mind you only want this to be at a good simmer/low boil. Keep an eye on your heat as you may need to adjust it.
  11. As soon as your 8 minutes are done, remove the pan from the stove.
  12. Add the vanilla and stir with a CLEAN wooden spoon. Why? You don’t want any stray undissolved sugar crystals to get into your luscious sauce!
  13. Pour into an air-tight, heat-proof glass jar. Store in the fridge.
  14. To reheat, remove the jar from the fridge and bring to room temp. Wait... who am I kidding? This'll be gone in 1 setting 🙂
  15. Once at room temp, remove the lid and put it in a pot of warm water where the water comes up a few inches up the side of the jar and reheat for about 5-10 minutes or until the sauce is heated through.

Now if you don’t mind, I have one of these to go make…


24 Responses to “Decadent Hot Fudge Sauce”

  • Barbara Karr says:

    I understand and remember what it is like to try and keep something like this in the house. Now that I live alone I can expect it to be there the next day.So can you give me a rough estimate on how long this could last in the fridge.Being as you have had little experience in this area, I will not hold you to your answer. Barb

    • TKWAdmin says:

      Hi Barbara!

      Fortunately I posted this recipe several years ago which has afforded me years of experience on keeping this on hand in my fridge.

      This typically lasts up to 3 weeks when kept in a lidded container in the refrigerator.

      Best Kitchen Wishes!

  • Lovisa says:

    It reminds me of Swedish Kladdkaka!! I used a strainer when pouring it into the jar! = no lumps at all

    • TKWAdmin says:

      Yeah! I had to google Swedish Kladdkaka and OMG that looks AMAZING!!! Where has that been my entire life??? And I’m so happy you loved this as much as I do!

      Happy Thanksgiving and Best Kitchen Wishes!

  • Andi says:

    I wonder if mixing the cocoa and sugar together first would fix the lumping problem. I have a fudge recipe that’s done like that, and it doesn’t lump up…just a thought.

    • TKWAdmin says:


      I tried that but it doesn’t work in this recipe. If you heat the sugar with the cocoa you run the risk of it turning more towards a caramel versus keeping it in a pure sugar state. But then again caramel hot fudge isn’t necessarily a bad thing 😉

      Best Kitchen Wishes!

  • Maria says:

    Can this be used in frozen deserts? I’m looking for that fudgy texture while still being frozen. Thanks 😉

  • Angela says:

    How many jars does this make?

  • dcar says:

    This was really good. Very chocolatey! I did do two things different since I was having a hard time with the cocoa and hot water (it didn’t seem to be enough).

    I wish I would have measured exactly what I did, but I did add more water. When it was all said and cooked, it was about 1 cup of water, maybe a little more just make sure that it makes a thick paste. It made a big difference in cooking! Be careful though because when you add in the corn syrup it will thin out even more.

    The other thing that I did was throw it in the blender once it was done cooking. Mine was still too lumpy and that took care of it. It was perfectly fudgey and yummy.

  • lt says:

    I tried making this, but I ran in to a problem at the beginning. I put the cocoa in a pot and added 1/3 cup of water and stirred the mixture. It became more of a thick dough. I turnedon the heat and the mixtute wouldn’t smooth put, what did I do wrong?

    • TKWAdmin says:

      It will be extremely thick but the trick is to use boiling water first. That will help ‘melt’ it even though it is a very thick paste. Once you add in the rest of the boiling water and butter it’ll be clumpy and very thick but keep stirring. It will thin out and become smooth.

      The mixture is already ‘hot’ from the boiling water. The heat will help ‘melt’ the cocoa along with the rest of the boiling water and butter.

      I’m sorry it didn’t work out for you.

      Best Kitchen Wishes!

  • *~*Jilly*~* says:

    Hi there, I just wanted to ask, if the recipe is 2 thirds of a cup of water OR two to three cups of water?
    Thank you for your help; I love the recipe and would like to try it!!

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