Almost any chocolate dish tastes fantastic with this chocolate sauce as a hot fudge topping. This recipe was given to me by my mother with the instructions, “Use this sauce over brownies and vanilla ice cream to make a delicious dessert.” It was one of my favorites from college.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 4 (1 ounce) squares unsweetened chocolate
- 1 cup white sugar
- 1 tablespoon butter
- ⅛ teaspoon salt
- 1 cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Place chocolate in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring frequently, until mostly melted. Transfer chocolate to a heavy-bottomed saucepan over low heat. Stir in sugar, butter, and salt until combined.
- Stir in cream, a little at a time, until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store sauce in the refrigerator.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 12 g |
| Sodium | 61 mg |
| Sugars | 25 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Not ready to give 5 stars. Taste is fine but a little “gritty” coming off the stove. Didn’t use the full cup of cream because it was thinning a bit much and in error used 3.5 oz dark chocolate. Otherwise, taste is good.
I love a thick chocolate sauce over ice cream, and this one fit the bill. I decreased the sugar by half, using Moreno pure cane sugar, and substituted unsweetened almond milk for the cream. It was plenty sweet and rich for my tastes with those substitutions.
yes, there’s a lot of fat and sugar but it’s hot fudge sauce… c’mon. very, very good.
Great recipe. It seems grainy, but as you keep cooking and slowly adding cream, it all melts and blends together creating a silky textured sauce in which you can taste each element, but they meld on the tongue.
This is the closest Hot Fudge to my Grandma’s “Secret” recipe I’ve ever found. Bittersweet and delicious! I used Fat Free Half and Half and reduced quantity by 1/3-1/2. No one knew the difference and it was fanTAStic!! It thickens the longer you cook but be careful – burns easy. 5-stars for this recipe. Should be titled Best Hot Fudge!
Turned out great and I made it completely in the microwave. I didn’t have enough cream so I only used about 2/3 cup of cream. Was just fine.
The only change I made was I I used a shy cp of sugar.
Substituted 12 Tbls. coco powder and 4 Tbls. Veg. oil for the 4 oz. Chocolate squares as I prefer to work with that and it came out like silk. Big hit with my guys!
5 star indeed! I used 12 T. cocoa powder and a combination of canola oil and butter (2 T. of each) to substitute for not having unsweetened chocolate squares on hand. I used all of the sugar and nearly all of the whipping cream, but not quite, probably reserving approx. 2-3 T. I did add 1 oz. of semi sweet chocolate chips only because I wanted an extra dose of chocolate flavor and I had a bit left in a bag that needed to be used. The sauce was perfect, no grainy texture, not runny but thick as you would want the sauce to be. I’m giving it as a gift and it filled a 16 oz. Ball canning jar to the top. My chocolate-loving sister will be in heaven with this sauce…she’ll probably eat it right out of the jar and I wouldn’t blame her!
Excellent, silky smooth and very strong chocolate flavor. In fact I cut back a bit and used 1/4 cup cocoa instead, doubled the butter and liked it even better.
I substituted 1/3 cup bittersweet chips and 2/3rds milk chocolate chips for the chocolate part, just right.
This is the best! I make it with whole milk and it still
Wow!! Is this good!! No, it’s fantastic!! Made exactly as recipe is stated!!! I will be making this alot. thank u so much!!I
This is great as is . . I seriously hate when people change it then rate it . . ? Or when something is based on fat and they make it fat free . . Fat free cream . . ? Really ? Aren’t you more scared of the chemicals they are replacing the fat with ? Moderation is the key . This is sauce not soup . . . Hahahaha look up some of the things they are replacing the fat with.
Excellent flavor and so easy to prepare. I didn’t have any unsweetened chocolate so I used cocoa. My ratios: 3/4 cup sugar, 2/3 cup cocoa, dash salt, no butter, 3/4 cup half n half and 1/2 t vanilla. Came out perfect. Apparently this recipe can be customized without fail. Make it already!!
This is delicious hot fudge sauce. I did use cocoa instead of unsweetened squares of chocolate. I served this over an ice cream cake that I made. I will surely make this again.
Made this many times. We love it! Easy to make and tastes incredible. I melt the chocolate with butter over low heat in the sauce pan – be careful so it doesn’t burn. I store in the refrigerator in wide mouth pit canning jar. Use over ice cream, dip strawberries in for Valentine’s Day, & use when I make ice cream cakes.
I used whole milk and boiled it for 30 seconds. That helps to thicken it.
Not grainy at all. I started stirring b4 adding the cream, added slowly and stirring constantly. Maybe that’s why. I dunno. Very good. Thinner than I wanted, but so what. sort of a high quality hershys syrup, but better. I really loved it–even cold. loose a star for being a little more chocolate, than fudgy and not as thick. but more versatile for those reasons.
Too runny and sweet; not enough chocolate flavor or consistency.
This was tasty, if you just dip your finger in it. It didn’t have the “hot fudgey” consistency I was looking for though. . It gets thick like fudge in the fridge but doesn’t keep the thick consistency when heated. It would probably be pretty good if you topped a brownie with it, though