Ghirardelli® Hot Fudge Sauce Recipe -
Ghirardelli(R) Hot Fudge Sauce Recipe
  • READY IN 20 mins

Ghirardelli® Hot Fudge Sauce

Recipe by  

"High cacao-content bittersweet chocolate makes for an intensely deep and rich hot fudge sauce."

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Ingredients Edit and Save

Original recipe makes 2 cups sauce Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat. Stir the mixture continually until the chocolate and butter have melted and the sugar has dissolved.
  2. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat and stir in the vanilla. Use immediately or store covered in the refrigerator
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  • Note: To reheat, place in a small microwave-safe bowl. Microwave on medium power for 6 to 8 minutes, stirring after the first 3 minutes.

Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2010

I only let the sauce cook for about 6 minutes....the sugar was melted and it was about as thick as I wanted it (and I didn't want chocolate taffy!). Very easy and just what I wanted for my peppermint ice cream!

Most Helpful Critical Review
Sep 28, 2010

very tasty by itself when warm, but put it on cold ice cream and it turns to taffy like someone said. I followed the recipe to the tee. Maybe the ten minutes was too long to cook. Would love to know how to solve this problem.


8 Ratings

Jun 04, 2010

I followed the recipe to the T, and I even put a candy thermometer in the pot out of curiosity to see what the temp would end up being after 10 minutes (it was 228). The taste is great, but the texture is more like taffy. My daugher reaffirmed this when she said, "It's like eating chocolate laffy taffy." Maybe if I had cooked it for less than 5 minutes...? Any suggestions what went wrong?

Jan 20, 2010

I love anything Ghiradelli... I love that their products are 100% natural; I am not a fan of any artificial additives. Ever since I found out that artificial vanilla was made from petroleum byproducts, I have been more discerning what I cook for my family. This is a wonderful sauce!

Dec 25, 2011

The recipe worked fine for me. Made to accompany dessert at Christmas dinner. Delicious, and my dad (who never cooks) asked for the recipe. I made the sauce the night before, let it cool, then put it in a bowl covered with Saran Wrap, in the fridge overnight. Warmed up in microwave - a few minutes on high.

Jan 03, 2011

I followed the recipe and I had much higher expectations for this. It's really more like a chocolate syrup than hot fudge sauce. It was way too sweet for my liking and not what I would consider hot fudge sauce at all. I might consider trying it another time using evaporated milk instead of water. Also, the consistency was fine, but I was boiled very gently for 10 minutes due to other reviews.

Apr 30, 2015

I halved this recipe and it was plenty enough for all four of us for about 3 or 4 nights of sundaes! It was more like chocolate syrup, but I would surmise if you added slightly less water, then it would thicken up a little faster than 10 minutes. I didn't let it boil for 10 minutes. I stirred the whole time and made sure it didn't boil too hot as I didn't want to burn the chocolate. I added maybe a teaspoon of corn syrup (remember I halved the recipe too) and it still turned out fine. Also I used 100% cacao instead of the bittersweet. I toasted some walnuts at the same time and added them to the sauce. The toasted oils from the walnut really added a LOT of flavor to the sauce and I would say its some of the best chocolate syrup on sundaes that I have ever had! always use Ghirardelli!

Feb 23, 2013

Might be nice to add cocoa powder to get the full rich effect. Worked well for our waffle and pancake topping!


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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