Martha Stewart's Hot Fudge Sauce

"This came from a Martha Stewart cookbook. Wonderful flavor. Almost the same taste as Malley's hot fudge sauce in Cleveland. I have been asked for this recipe a lot. I am REQUIRED to double it every time I make it! It is good even just taking it by the spoonful after it is in the refrigerator. Do not cook it too long though or it will become fudge."
photo by Breezytoo photo by Breezytoo
photo by Breezytoo
Ready In:


  • 14 cup unsweetened cocoa powder (I usually add a little more)
  • 12 cup sugar
  • 12 cup light corn syrup
  • 14 cup light cream or 1/4 cup evaporated milk
  • 18 teaspoon salt (calls for kosher, I use regular)
  • 1 12 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
  • 12 teaspoon vanilla


  • Combine all ingredients in saucepan except for vanilla.
  • Cook over med. heat.
  • Stir until mixture boils.
  • Set timer and boil for 3 minutes, stir occasionally
  • (Don't boil for more than 3 minutes or it will become like fudge).
  • Turn off heat and stir in vanilla.
  • Store in refrigerator up to a week.
  • Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

Questions & Replies

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  1. John C.
    I tried this out because my wife is from outside Cleveland and Malley's Fudge Sauce is a favorite of ours, (though primarily for off-label use.) The taste might be similar, but the consistency certainly is not. My wife's reaction is that it is too sticky. The best way I can describe it is that Malley's has a frosting like consistency and this recipe is more like a melted Tootsie Roll. I thought I'd provide Malley's ingredients here so they can be compared to this recipe: Sugar, Corn Syrup, Cream, Water, Creamer (Coconut Oil, Corn Syrup Solids, Sodium Caseinate (a Milk Derivative), Sugar, Dipotassium Phosphate, Propylene Glycol Esters of Fatty Acids, Mono & Diglycerides, Sodium Silico Aluminate, Salt, Soy Lecithin, Calcium Carrageenan, Artificial Flavor and Color), Chocolate Liquor, Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin D3), Coconut Oil, Natural and Artificial Flavors, Caramel Color, Salt, Potassium Sorbate, Soy Lecithin. Clearly this recipe has less chemicals in it.
  2. Denise G.
    This sauce is so good! Used half cream and half milk and it was perfect. Awesome on ice cream.
  3. Marie Nixon
    It's quick to make with ingredients you most likely have on hand. If you don't have evaporated milk, look up one of the evaporated milk substitute recipes on this site and use it. Although nascarmom is required to make a double recipe, I chose to make a half recipe because I didn't trust myself with any more than that amount of Hot Fudge Sauce in the house. The half recipe worked great. It made about 3/4 of a cup. You gotta try this recipe.
  4. ldsb67
    Turns out perfect. I had to use heavy cream.
  5. Breezytoo
    So easy to make and delicious too! I used fat free half and half in place of the full on cream and it was fine. Let it cool slightly before using to let it thicken some and we enjoyed. Thanks for sharing your recipe:) Made for PAC Fall 09


I was born in Oklahoma, raised in Fort Smith, Arkansas, went to college both in Lewisville, Texas and near Cleveland, Ohio. I met my husband who went to law school in Cleveland and much to my southern families dismay, have lived here in Ohio for 18 years. If I could have the best of both worlds, I would live in Ohio during the summer and fall and live in Arkansas for the winter and spring. I am a mom of 5 children. Three girls and 2 boys and we have homeschooled them from the beginning. I love having my kids around but do enjoy getting to travel with my husband for overnight trips. My husband and I are big Nascar fans. His favorite driver is Tony Stewart and mine is Kevin Harvick. This works out well except for when Harvick wrecks Stewart or vice versa. We often host Nascar parties in our home so I am constantly checking this website for great recipes with many reviews.
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