Homemade Hot Fudge

There are a few kitchen staples I will never buy again, and hot fudge is one of them, thanks to this Homemade Hot Fudge recipe.

This Homemade Hot Fudge is glossy, rich, and dangerously easy to make. It comes together in just 12 minutes, using real ingredients that deliver real-deal chocolate flavor — no syrups or shortcuts here. The secret? Guittard semi-sweet chocolate chips, a splash of heavy cream, and a swirl of butter to give it that silky finish you just can’t get from a store-bought bottle.

Why You’ll Love This Hot Fudge:

• Ready in under 15 minutes
  
• Made with pantry staples
  
• Ultra smooth and thick (never gritty!)
  
• Versatile – drizzle over ice cream, brownies, or straight from the jar (no judgment here)
  

This is the kind of recipe that turns a scoop of vanilla ice cream into something swoon-worthy. Someone who shall not be named literally eats it by the spoonful (okay fine you were right, it’s me!). And I’ve caught myself warming up just a tablespoon to satisfy a late-night chocolate craving. It’s that kind of recipe.

Ingredients for Homemade Hot Fudge:

• ½ cup heavy cream
  
• ¼ cup granulated sugar
  
• 1 cup Guittard semi-sweet chocolate chips
  
• 1 tablespoon unsalted butter
  
• Pinch of salt
  
• ½ teaspoon vanilla extract
  

Instructions for Homemade Hot Fudge:

1. Warm the cream – In a medium saucepan, heat the heavy cream over medium-low until warm but not boiling.
   
2. Dissolve the sugar – Whisk in the sugar and stir until completely dissolved, about 2–3 minutes.
   
3. Melt the chocolate – Add the chocolate chips and stir continuously until fully melted and smooth. The sauce will begin to thicken as it comes together.
   
4. Finish it off – Reduce heat to low and stir in the butter and pinch of salt until everything is glossy and cohesive.
   
5. Add the vanilla – Remove from heat, stir in the vanilla, and let the sauce sit for a minute to thicken just slightly.
   
6. Serve warm over your favorite desserts or store in a sealed jar in the fridge for up to 10 days. Reheat gently before serving.
   

How to Use It:

• Poured over warm brownies or cake (and it would pair incredibly well with my hot fudge pudding cake!)
  
• Drizzled on ice cream or milkshakes
  
• Swirled into yogurt or oatmeal
  
• Spooned onto a banana (or… your spoon!)
  

If you’ve never made your own hot fudge before, this is the recipe that will convince you it’s worth it — every. single. time.

Let me know if you try it — tag me @thegirlwhowashungry and tell me what dessert you used it on. Or hey, no shame in just using a spoon.

 Homemade Hot Fudge Recipe

McKinley Hatch

This rich and silky homemade hot fudge comes together in just 12 minutes with heavy cream, Guittard chocolate chips, butter, and a touch of vanilla. Perfect for drizzling over ice cream, brownies, or eating straight from the jar. Store leftovers in the fridge for up to 10 days!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Course Dessert

Servings 10 servings

Equipment

• 1 saucepan

Ingredients

  

• ½ cup heavy cream
• ¼ cup granulated sugar
• 1 cup Guittard semi-sweet chocolate chips
• 1 tablespoon unsalted butter
• Pinch of salt
• ½ teaspoon vanilla extract

Instructions

 

• In a medium saucepan, heat heavy cream over medium-low until warm but not boiling.
• Whisk in the granulated sugar and stir until completely dissolved (about 2–3 minutes).
• Add the Guittard chocolate chips and stir continuously until smooth and fully melted. The sauce will thicken as the chocolate blends in.
• Reduce heat to low and stir in the butter and salt until melted and glossy.
• Remove from heat, stir in vanilla, and let sit a minute to thicken slightly.
• Serve warm over desserts, or cool and store in a jar in the fridge for up to 10 days. Reheat gently before using.

Keyword fudge, homemade hot fudge, hot fudge