Salted Hot Fudge Sauce
About This Salted Hot Fudge Recipe
I used to buy a very pricey gourmet hot fudge—like $12 for 10 ounces—which is insane but also addictively good. So I decided to recreate it at home, and this version is honestly just as delicious, costs less, and is extremely easy to make. It’s velvety, glossy, deeply chocolatey, and has that perfect salty-sweet balance.
If you love hot fudge on ice cream, brownies, fruit, cakes, or right off the spoon… this batch will change your life. And you can easily double it!
Why You’ll Love This Recipe
Cheaper than store-bought but tastes high-end and luxurious
Super easy—no thermometer required
Silky smooth glossy texture every time
Customizable—change the salt level or chocolate type
Large batch friendly—make extra and gift it
Keeps for up to a month in the fridge
Ingredients You’ll Need
Heavy cream
Salted butter
Granulated sugar
Brown sugar
Unsweetened cocoa powder
Chocolate (sweetened or unsweetened)
Vanilla extract
Sea salt
How to Make It
Melt the butter and chocolate together in a saucepan, then whisk in the cream until smooth. Stir in the sugars and cocoa powder, cooking until the mixture is glossy and just shy of boiling. Simmer briefly to thicken, then finish with vanilla and sea salt. Transfer to jars, let cool, and refrigerate.
Tips for Success
Use salted butter for balanced flavor—unsalted works too, just add extra salt.
Stir constantly once the sugars are added to avoid scorching.
Don’t boil—gentle heat keeps the texture smooth and creamy.
Adjust salt to taste depending on how salty you like your fudge.
Reheat gently in the microwave in 10–20 second intervals.
Frequently Asked Questions
Can I use different chocolate?
Yes—dark, semisweet, or milk chocolate all work. Dark will give the deepest flavor.
Can I freeze hot fudge?
Yes! Freeze up to 3 months. Thaw in the fridge and rewarm.
Why is my sauce grainy?
It likely boiled too hard or wasn’t stirred enough. Gentle heat is key.
What to Serve With Salted Hot Fudge
Vanilla or chocolate ice cream
Brownies
Cheesecake
Banana splits
Pound cake
Chocolate chip cookies
Frozen fruit (strawberries are amazing)
More Recipes You’ll Love
Salted Hot Fudge Sauce
Rich, thick, and perfectly fudgy, this homemade Salted Hot Fudge Sauce is made with cocoa powder, real chocolate, brown sugar, heavy cream, and a touch of sea salt. It comes together on the stovetop in about 15 minutes and is perfect for pouring over ice cream, brownies, cheesecake, or any dessert that could use a warm chocolate drizzle.
Ingredients
- 1 cup heavy cream
- ½ cup salted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup unsweetened cocoa powder
- 2 ounces semisweet chocolate, chopped
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt, or to taste
Instructions
- Add the butter and chopped chocolate to a medium saucepan over medium-low heat. Cook, stirring frequently, until completely melted and smooth.
- Pour in the heavy cream and stir until combined.
- Add the cocoa powder, brown sugar, and granulated sugar. Whisk until well combined and mostly smooth.
- Continue cooking over medium-low heat, stirring frequently, until the mixture is very hot and just beginning to bubble around the edges, about 5 minutes. Do not bring to a rapid boil.
- Reduce the heat to low and gently simmer for 3–5 minutes, stirring constantly, until the hot fudge is smooth and slightly thickened. Keep in mind that it will continue to thicken as it cools.
- Remove from the heat. Stir in the vanilla extract and sea salt. Taste and add additional salt if desired.
- Serve warm, or allow the hot fudge to cool before transferring it to an airtight container and refrigerating.
Notes
Store the hot fudge in an airtight container in the refrigerator for up to 1 month.
The fudge will thicken considerably once refrigerated. To reheat, scoop the desired amount into a microwave-safe dish and microwave for 10–20 seconds at a time, stirring as needed, until warm and pourable.
Nutrition Facts
Calories
244Fat
17 gSat. Fat
11 gCarbs
24 gFiber
2 gNet carbs
21 gSugar
20 gProtein
2 gSodium
167 mgCholesterol
43 mg
