How to Make Chocolate Hot Fudge Sauce From Scratch

Ingredients

• 1.25 cup Granulated Sugar (measured in standard US cup)
• 0.66 cup Whole Milk (any dairy milk)
• 0.25 teaspoon Salt (fine sea salt)
• 0.33 cup Unsweetened Cocoa Powder (prefer Dutch‑processed for richer flavor)
• 3 ounce Unsweetened Chocolate (high‑quality, broken into pieces)
• 4 tablespoon Unsalted Butter (cut into 8 pieces, room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Gather Ingredients

   Measure out all ingredients and cut the butter into eight equal pieces before you start heating.

   Time: PT5M

2. Dissolve Sugar

   Combine the sugar, milk, and salt in a medium saucepan. Heat over medium‑low heat, whisk continuously for 5–6 minutes until the sugar is completely dissolved and the mixture begins to bubble around the edges.

   Time: PT6M

3. Incorporate Cocoa

   Reduce the heat to low and whisk in 1/3 cup unsweetened cocoa powder until the mixture is smooth, about 1 minute.

   Time: PT1M

4. Melt Unsweetened Chocolate

   Remove the saucepan from the heat. Stir in the 3 oz unsweetened chocolate pieces, let the mixture sit for 3 minutes, then whisk until the chocolate is fully melted and the sauce is smooth.

   Time: PT4M

5. Emulsify Butter

   Add the half‑stick of butter (cut into 8 pieces) to the sauce. Whisk until the butter is completely incorporated and the sauce thickens and becomes glossy.

   Time: PT2M

6. Finish with Vanilla

   Whisk in 1 tsp pure vanilla extract until just combined.

   Time: PT30S

7. Cool and Store

   Transfer the sauce to a clean jar, let it cool to room temperature, then seal and refrigerate. The sauce keeps for up to one month.

   Time: PT5M

8. Reheat When Needed

   Place the desired amount in a microwave‑safe container. Heat on medium power, stirring every 10 seconds until warm and pourable (about 1–2 minutes).

   Time: PT2M

Nutrition Facts

Calories

130

Protein

1 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g