Homemade Hot Fudge Sauce (No Corn Syrup!)

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This smooth and velvety homemade hot fudge is made with real ingredients- no corn syrup or refined sugar needed! It comes together easily in less than 10 minutes for a more wholesome spin on a classic.

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a close up image of a slice of chocolate chip cookie cake topped with vanilla ice cream and a drizzle of homemade hot fudge

One of my favorite desserts of ALL TIME is a simple hot fudge sundae. Just give me a scoop of vanilla ice cream and a hearty drizzle of hot fudge and I’m a happy gal.

I’ve been on a bit of a chocolate kick in the kitchen lately (see this recent recipe for hot chocolate cookies– YUM!), so it’s no surprise to me that I was hit with a sudden craving for homemade hot fudge sauce.

If you’ve ever wanted to make your own rich, chocolatey hot fudge at home, this homemade hot fudge recipe is for you. It’s delicious, perfectly sweet, and similar to my recipe for gooey pecan pie bars, it’s made without corn syrup for a more wholesome spin on a classic!

Let’s get to it.

Homemade hot fudge sauce drizzled over a scoop of vanilla ice cream, which sits in a small white cup. A glass mason jar full of hot fudge is in the background

Quick Recipe Snapshot

TOTAL TIME: 10 minutes (or less if you work fast!)
YIELD: About 1 cup of deliciousness 🙂
STORAGE: Stores well in an airtight container in the fridge for up to two weeks.
BEST SERVED WITH: Definitely best paired with homemade vanilla ice cream. I also love it drizzled over this sourdough skillet cookie!

Why You’ll Love This Recipe

QUICK & EASY: This recipe really does come together in just a few minutes with simple ingredients you likely already have on hand.
BETTER THAN STORE-BOUGHT: Not only does the homemade version of hot fudge taste WAY better, but it’s full of simple ingredients without any of the added preservatives. A win win!
VERSATILE: Hot fudge sauce isn’t just for ice cream — drizzle it over brownies, cheesecake, pancakes, whatever strikes your fancy!

Ingredients You’ll Need

Chocolate: Use a semi-sweet chocolate baking bar. I do not recommend swapping this for chocolate chips (see note below)>
Cocoa Powder: I used unsweetened Dutch process cocoa powder. I love the flavor it brings! Regular unsweetened cocoa powder also works just fine.
Maple Syrup: Adds sweetness and helps thicken the sauce by taking the place of corn syrup, which is typically used. An essential ingredient!
Butter & Vanilla: Use pure vanilla extract or vanilla bean paste. You’ll need just one tbsp of butter to add a glossy finish at the end. Salted or unsalted butter works fine.

Tips for Making This Hot Fudge Sauce

Melting Chocolate: Be sure to use a pure chocolate baking bar (I used Baker’s brand) that will melt easily. Chocolate chips often contain stabilizers which prevent them from melting easily.
Assemble Ingredients Beforehand: This recipe comes together pretty darn fast once you get started. I recommend having everything measured out and close by to make the process as easy as possible.
Thickening Texture: This homemade hot fudge will thicken considerably as it cools. If it turns too stiff, just reheat it in the microwave or on the stovetop, adding a splash more of cream if needed to help loosen it up.

Be sure to check out the full recipe and ingredient list below!

Step by Step Instructions

Step 1: In a small saucepan over medium low heat, add the chocolate, stirring constantly until completely melted and smooth. Note: Chocolate can also be melted in the microwave. Microwave in 30 second intervals, stirring each time until fully melted.
Step 2: Add in the cocoa powder to the melted chocolate, whisking until combined. The mixture will be very thick- this is ok!
Step 3: Add in the heavy cream, maple syrup, and salt, whisking together until combined. Turn up the heat slightly and bring the mixture to a boil, boiling for 2 minutes. Make sure to stir constantly so the mixture doesn’t burn.
Step 4: Remove from heat and add in the vanilla extract and butter, stirring until combined. The mixture should be smooth and glossy! The sauce will continue to thicken as it cools. Enjoy!

Serving Ideas

Pair this sauce with a slice of this sourdough chocolate chip skillet cookie and this easy vanilla ice cream recipe. SO good!
Stir it into a glass of milk for a quick homemade chocolate milk option.
Drizzle it over the top of this homemade peppermint hot chocolate.

Recipe FAQs & Storage Tips

How long will homemade hot fudge last?

Stored in a sealed jar in the fridge, homemade hot fudge lasts about 2 weeks. It can also be frozen for up to 2 months — just thaw in the fridge overnight and reheat before using.

Can I make this hot fudge sauce ahead of time?

Definitely! You can make the sauce up to several days in advance and store it in the fridge until you’re ready to use.

What is the best way to reheat homemade hot fudge?

Reheat on the stovetop over low heat or in the microwave in short intervals, being sure to stir frequently. Add a splash of milk or two if it’s too thick.

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