Hot Fudge Sauce Recipe

5 from 1 vote

Thick, glossy hot fudge sauce takes minutes to make and pours like velvet before pooling into glossy rivers across every scoop of ice cream.

Prep Time5

Cook Time2

Total Time7

Course: Dessert

Cuisine: American

Keyword: hot fudge sauce for ice cream

Servings: Servings

Calories: 182kcal

6 ounces dark chocolate (60% or higher) bars (chopped) or chips
0.25 cup brown sugar lightly packed
2 tablespoons coconut oil or unsalted butter
pinch teaspoon sea salt
0.5 cup unsweetened cashew milk* full-fat coconut milk or half & half - adjust to desired thickness as needed
1 teaspoon pure vanilla extract

Heat the chocolate, butter, sugar, salt, and milk* in a medium saucepan over medium-low heat until melted, stirring constantly.
Remove from heat and add stir in the vanilla.
Pour sauce into a glass jar and store in the refrigerator for up to a week.
Heat sauce in microwave in 15 second intervals until sauce is warm.

Never rush – you want a slow, gentle melt over medium-low heat.
Stir constantly to keep the sugar from sticking and the chocolate from scorching. A silicone or rubber spatula works well.
If you have a candy thermometer, 220°F (about 104°C) is the sweet spot for thick but pourable fudge.
Look for vegan or allergy-friendly chocolate chips or bars.
Reheat in the microwave using 15-second bursts, stirring between each. Or, place the jar in a pot of hot water and stir until smooth again.