I've been using this easy homemade fudge sauce recipe for years, but it was buried within an ice cream pie recipe. Since I kept going back to the pie to get my favorite fudge sauce recipe, I made it its own page. This fudge sauce is a little different in that it calls for brown sugar rather than granulated. In addition to the brown sugar, the recipe calls for both Dutch cocoa powder and semisweet or bittersweet chocolate. You can use your everyday Dutch cocoa powder and some dark chocolate or up the game and use one of the top level brands.
Fudge vs. Chocolate Sauce?
If given the choice between fudge or chocolate sauce, I'll aways choose fudge. Fudge sauce is different from chocolate sauce in that it is usually thicker and tends to firm up (sometimes to the point of being chewy) when it is poured over something very cold. My favorite memories of eating it are as part of a hot fudge sundae from Houston's. This fudge sauce reminds me of theirs.
Corn Syrup in Fudge Sauce
One advantage to homemade fudge sauce is that it will not have high fructose corn syrup like some of the store bought versions. This recipe calls for corn syrup, which is not the same as high fructose corn syrup. If you can't find corn syrup, you can use Lyle's Golden. The syrup helps keep the fudge glossy and soft.
Easy Homemade Fudge Sauce the Quick Way
If you have a scale, you can make this in a flash. To prepare it the quick way, put your saucepan on a scale and set the tare to zero. Add each ingredient one by one, using the weight, setting the tare to zero between each addition. Heat as directed, then stir in the remaining chocolate, butter and vanilla. You won't dirty up any measuring cups, and you can just eyeball the salt and vanilla if you don't want to use measuring spoons.
Easy Homemade Fudge Sauce
- ¼ cup Dutch Process cocoa powder (24 grams)
- ⅓ cup brown sugar, light or dark okay** (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 chocolate or dark chocolate chopped
- 2 tablespoons butter, chopped into pieces (28 grams)
- 1 teaspoon vanilla
- In a one quart saucepan, stir together cocoa powder, brown sugar, syrup, cream, salt and half of the chocolate.
- Set the pan over medium heat and cook, stirring constantly, until chocolate melts and mixture begins to boil (bubbles will appear around side). Allow mixture to come to a low boil and let simmer for about 3 minutes, stirring often. .
- Remove from heat and stir in butter, remaining chocolate and vanilla.
- Pour into a jar and store in the refrigerator.