Homemade Hot Fudge Sauce

Cookies and Cream Ice Cream Cake 1 My roommate when I first moved to Seattle was a bit lactose intolerant.  So she would buy me Tillamook Chocolate Chip Cookie Dough ice cream so that she could eat some spoonfuls.  Then we got started on a hot fudge kick after buying some hot fudge from a local ice cream store.

For her birthday, she asked for an ice cream cake, so I ended up making an ice cream brownie cake.  The brownie recipe is not quite up to snuff to serve frozen for me to add the recipe here, but the hot fudge is fantastic!  It is my favorite fudge recipe I have found to date, smooth, creamy, and perfect over a scoop of vanilla ice cream.  I hope you enjoy!

Hot Fudge

Adapted from Smitten Kitchen


  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3 cup sugar
  • 6 Tbsp light corn syrup
  • pinch of salt
  • 1 Tbsp vanilla extract


  1. Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined
  2. Heat the water to boiling in the small, heavy saucepan
  3. Stir in the melted butter and chocolate into the boiling water
  4. Add the sugar, corn syrup and salt and mix until smooth
  5. Turn the heat up and stir until mixture starts to boil
  6. Adjust the heat so that sauce is just maintained at the boiling point, stirring occasionally
  7. Allow the sauce to boil for nine minutes
  8. Remove from the heat and cool for 15 minutes
  9. Stir in the vanilla extract and serve warm over ice cream (or ice cream cake!)

**you can save leftovers in the fridge, repeat in the microwave in 15 second increments until warm**

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