Wicked Hot Fudge Sauce in a jar and spilling out of the jar

This Wicked Fudge Sauce is an amazing rich dark hot fudge sauce that takes just 5 minutes to make!  It has to be one of the quickest and easiest sauces yet it’s smooth and rich!  Served warm or cooled, it’s the perfect topping for cake or ice cream…  But really, I just want to eat it with a spoon.  This is just wicked good.  Really. 


Repin Wicked Hot Fudge Sauce Here


Once made this fudge sauce can be cooled and be stored in the fridge up to 10 days (ha..  it would NEVER last 10 days in my fridge without being gobbled up)!!


Items you’ll need for this recipe: 

* Chocolate Chips * Saucepan * Vanilla Extract *

taking a spoonful of Fudge Sauce out of the jar
4.92 from 35 votes↑ Click stars to rate now!
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Hot Fudge Sauce

This Hot Fudge Sauce recipe makes an amazingly rich chocolatey dessert topping in just 5 minutes with 5 ingredients!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12
Author Holly Nilsson


Mason Jars for storing


  • 1 ½ cups half and half cream or light cream
  • ¾ cup brown sugar packed
  • 3 tablespoons butter
  • 2 ½ cups chocolate chips
  • 1 teaspoon vanilla


  • Heat half-and-half cream and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in butter until melted and turn off heat.
  • Add chocolate chips and do not stir. Let sit 2-3 minutes.
  • Whisk chocolate chips until smooth, stir in vanilla and serve warm or cool.
  • Store in the refrigerator for up to 10 days. Reheat on low power in the microwave if desired.


  • Store hot fudge sauce for up to 10 days in the refrigerator in a Mason jar or other lidded container. 
  • To reheat hot fudge sauce, use low power in the microwave, or place the jar in a saucepan with simmering water on the stovetop.
  • Fudge sauce can be frozen. Thaw on medium heat on the stovetop, or on low heat in the microwave. Add a little milk to thin it if necessary.
4.92 from 35 votes

Nutrition Information

Calories: 306 | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 60mg | Fiber: 1g | Sugar: 38g | Vitamin A: 279IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Sauce
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. I haven’t tried it so I can’t say for sure Marjorie. If you try it I would love to hear how it turns out!

    1. You can change which chocolate chips you use depending on the flavor you are wanting to create. For a sweet, chocolatey flavor use milk chocolate, For a more bitter taste you can use dark chocolate chips, or for a nice balance of sweet and bitter try semi-sweet chocolate chips! Hope that helps.

  1. My go-to hot fudge is from Sarah Fritschner. But when I went to make it, I discovered my heavy cream was half & half. A quick search got me to your recipe, and it’s just as delicious! It’s a thinner sauce, which gives me flexibility. Thank you!5 stars

    1. Dairy doesn’t usually freeze well, this recipe can be stored in the fridge for up to ten days or it can be cut in half to make a smaller batch.

  2. Chocolate doesn’t melt completely resting had to use low heat while whisking. Sauce needed a pinch of salt.3 stars

  3. Everyone seems ro love this recipe for fudge sauce. My grandson’s favorite dessert is chocolate peanut butter pie. you think it would work to swirl the fudge in the pie?

  4. I’m not a fan of using the word wicked, so let me say this chocolate sauce is really terrific! I made it with Lactaid 2% milk as I’m lactose sensitive. Having never made it before I have nothing to compare the consistency to, but the flavor is wonderful! I look forward to seeing what it’s like tomorrow and making it again!5 stars

    1. I’ve never tried it Paulette, but if the fondue is on a very low heat, it may be ok. You’ll want to give it a stir every now and then and be sure it doesn’t get too hot. Let us know if you do try the fondue!

  5. I just made this and have to say its delish. I have a go to hot fudge and its thicker and ❤ it, this recipe is a bit thinner and so easy to make.

  6. My nephew is lactose intollerant he loves ice cream cake so i make it homemade for his birtbday every year. This year i was looking for a fudge sauce to cover it in. Would i be able to use a lactaid milk or cream instead of half nd half or regular cream? I know some things are harder to make with lactose free milks and creams and sometimes it does not even work when using lactose free.

    1. I have only made the recipe as written so I can’t say for sure. Let us know if you try it Katie!