Total Time
Prep 5 mins
Cook 15 mins

This recipe comes from the 2005 cookbook Get Saucy! It's thick and gooey and rich!

Ingredients Nutrition


  1. In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
  2. Bring to boil, stirring until sugar is dissolved.
  3. Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
  4. Cook over medium heat until reduced by half, about 7 minutes.
  5. Turn off the heat.
  6. Add chocolates and butter and let sit until melted, about 2 minutes.
  7. Return heat to low and cook, stirring constantly, until glossy and smooth.
  8. If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
  9. Stir in vanilla, and ALWAYS serve it hot.
  10. Will keep, tightly covered, in the refrigerator for up to 2 months.
  11. Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.
Most Helpful

5 5

I made a half batch of this to go on my chocoholic DH's ice cream (Mayfield Brown Cow). I used regular milk and chocolate morsels (for the chocolate) and it came out great! Thanks for the evening smiles!

5 5

Wonderful hot fudge sauce!! Next time I might use just 1/2 of the sugar and not thicken it as much as I did, my fault. I only made 1/4 cup to served with my grilled strawberries and marshmallows!! Thanks for sharing the recipe. Made for 123 Tag Game.

5 5

Wonderful, creamy hot fudge. Not to sweet and just the right amount of chocolate goodness. Made for Newest zaar Tag