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Hot Fudge Sauce

Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Dessert
Author: Barbara Schieving


  • ¼ cup Dutch-process cocoa powder
  • ½ cup sugar
  • ½ cup light corn syrup
  • ¼ cup light cream or evaporated milk
  • teaspoon coarse salt
  • 1 ½ tablespoons unsalted butter
  • ½ teaspoon pure vanilla extract


  • Combine cocoa powder, sugar, corn syrup, light cream, salt and butter in a small saucepan, and cook over medium heat, stirring constantly, until mixture comes to a full boil.
  • Boil briskly for 3 minutes, stirring occasionally, then remove from heat, and stir in vanilla.
  • The sauce may be stored, refrigerated in an airtight, heatproof container for up to 1 week.
  • To reheat, place the container of sauce in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.