Hot Fudge Sauce

How to Make Hot Fudge Sauce

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1. Whisk the caster sugar, brown sugar, cocoa and salt together in a saucepan.

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2. Whisk in the cream and golden syrup and bring to the boil over medium heat, stirring.

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3. Reduce the heat and boil gently for 4 to 5 minutes, stirring, until the sauce has thickened slightly.

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4. Take the pan off the heat and stir in the chocolate and butter until melted and smooth, then stir in the vanilla.

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5. Serve warm, poured over ice cream, cake or fruit.

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Tips for Making Hot Fudge Sauce

• Whisk the cocoa with the sugar first. Cocoa is hard to wet and floats in lumps if it goes straight into liquid.
• Simmer for the full 4 to 5 minutes. It thickens the sauce and cooks the raw taste out of the cocoa.
• Stir in the chocolate off the heat. Overheated chocolate turns grainy, and the residual heat of the sauce is enough to melt it.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Hot Fudge Sauce

• Vanilla ice cream
• Warm brownies
• Sliced bananas

Storing & Reheating Hot Fudge Sauce

Keeps in a jar in the fridge for up to 2 weeks. It sets firm when cold, so warm it for 30 seconds in the microwave or in a pan of hot water, stirring, until pourable.

Hot Fudge Sauce FAQ: Common Questions

Hot Fudge Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.