Homemade Fudge Sauce Recipe for Rich Chocolate Desserts

I’ve used this easy homemade fudge sauce for years; it originally lived inside an ice cream pie recipe, but I kept returning to the pie just for the sauce, so I gave the fudge sauce its own page. This version relies on brown sugar instead of granulated sugar, and combines Dutch-process cocoa with semisweet or bittersweet chocolate. Use your everyday Dutch-process cocoa and a decent dark chocolate, or upgrade to a premium brand for a richer flavor.

Fudge vs. Chocolate Sauce?

Given the choice, I always pick fudge. Fudge sauce is typically thicker than chocolate sauce and will firm up — sometimes becoming slightly chewy — when poured over something very cold. My favorite memory is a hot fudge sundae from Houston’s, and this sauce brings back that same rich, satisfying texture and taste.

Corn Syrup in Fudge Sauce

One advantage of making fudge sauce at home is avoiding high fructose corn syrup found in some commercial brands. This recipe uses light corn syrup (not high fructose corn syrup); if you can’t find it, Lyle’s Golden Syrup is a good substitute. The syrup helps keep the fudge glossy and soft instead of grainy or brittle.

Easy Homemade Fudge Sauce — the Quick Way

If you have a kitchen scale, this comes together very quickly. Place a one-quart saucepan on the scale and tare it to zero. Add each ingredient one at a time, taring between additions, then heat as directed. When the mixture is ready, stir in the remaining chopped chocolate, butter, and vanilla. Using the scale means fewer measuring cups to wash, and you can estimate the salt and vanilla if you prefer not to use spoons.

Recipe

Easy Homemade Fudge Sauce

Anna

An old-fashioned fudge sauce made with brown sugar, corn syrup, cream, and butter.

5 from 1 vote

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Prep Time
15 mins

Cook Time
0 hrs 15 mins

Total Time
30 mins

Course Dessert

Cuisine American

Servings 8

Ingredients

• ¼ cup Dutch-process cocoa powder (24 grams)
• ⅓ cup brown sugar, light or dark (75 grams)
• ½ cup light corn syrup or Lyle’s Golden (160 grams)
• ⅔ cup heavy cream (160 grams)
• ¼ teaspoon salt
• 6 oz bittersweet or dark chocolate, chopped
• 2 tablespoons butter, chopped into pieces (28 grams)
• 1 teaspoon vanilla

Instructions

• In a one-quart saucepan, stir together the cocoa powder, brown sugar, corn syrup, heavy cream, salt, and half of the chopped chocolate.
• Set the pan over medium heat and cook, stirring constantly, until the chocolate melts and the mixture begins to boil (bubbles will form around the edge). Allow it to reach a low boil and simmer for about 3 minutes, stirring often.
• Remove the pan from heat and stir in the butter, the remaining chocolate, and the vanilla until smooth and glossy.
• Pour into a jar and store in the refrigerator. Reheat gently before serving if it firms up.

Notes

I usually use light brown sugar; dark brown sugar is the traditional choice and will give a slightly deeper molasses flavor.

Keyword fudge sauce, Ice Cream Pie

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