Chewy Gooey Hot Fudge Sauce is rich and buttery chocolate that turns chewy when poured over ice cream.
This Chewy, Gooey Chocolate Sauce will turn chewy when poured over ice cream. It’s won’t just pool up in the bottom of your bowl. It will take your ice cream to the next level.
Imagine a Carvel Dipped Ice Cream Cone, but rather than a hard shell, you’ll have a fudgy, chewy chocolate that will make you go ummmmmmm.
My dad was remarried when I was 13 years old. One of the only things I care to remember, is her chewy chocolate sauce.
She also made a mean Split Pea Soup. That is about all the good I can say about her… okay then.
I don’t remember the exact recipe for the chocolate sauce, but after trial and error, I have come up with a Chocolate Fudge Sauce that turns into chewy deliciousness when it hits cold ice cream. I’ve been using Rodelle Gourmet Baking Cocoa lately, which is a high quality, European Dutch Processed Cocoa.
Natural Cocoa and Dutch Cocoa are very different and not interchangeable in recipes. I stay away from Nestle and Hershey’s Cocoa, as they have added too many fillers and their cocoa no longer tastes like cocoa.
This is very simple to make. Add all the ingredients, except for the vanilla into a heavyweight stainless steel saucepan and with a Whisk, cook over medium heat until you see a soft boil. Don’t stop whisking.
Immediately turn down the heat to the lowest setting and continue to whisk for five minutes, on simmer. The mixture will start to expand a bit and if there are too many bubbles, lift the saucepan off the stove to reduce the heat and continue to whisk.
Put it back on the stove, while whisking. If it starts to bubble again, lift if from the flame.
You’ll want a nice, smooth, shiny appearance. Once you have removed the sauce from the heat, whisk in the vanilla.
Try the ice trick to see if your sauce will harden to chewy by pouring a spoonful over a bowl of ice and mixing it around.
This sauce makes a great drizzle over my Pressure Cooker Happy Birthday Brownie Cheesecake or my New York Cheesecake,
When you remove the spoon, the sauce should appear thick and not fall back into the ice. You can see the sauce pooled in the bottom in a glob.
I love these little Kerr Half Pint (8 oz) Mason Jars and use them frequently for storing syrups, making curd and for making mini Cheesecake Singles.
More Chocolate Recipes You Will Love.
- Pressure Cooker Coconut Almond Fudge Cheesecake
- Chocolate Eau Claire Éclair Cake
- Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars
- Pressure Cooker Chocolate Chip Bread Pudding
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Kerr Half Pint (8 oz) Mason Jars
- 2 quart Slow Cooker
- Candy Thermometer
- Rodelle Gourmet Baking Cocoa
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Here is the handy printable recipe:
- 1.25 cups White Sugar
- 1/2 cup Heavy Cream Half & Half or Whole Milk
- 4 Tablespoons Butter
- 1/4 cup Rodelle Dutch Processed Cocoa Powder
- Pinch Sea Salt
- 1 teaspoon Pure Vanilla Extract
- Combine sugar, milk, butter, cocoa and salt into a small, heavy saucepan set over medium heat.
- Bring to a low boil on medium to medium high heat, whisking constantly.
- Once it reaches a boil, immediately reduce to simmer.
- Simmer and whisk for five minutes or until the sauce begins to thicken.
- Remove from heat and stir in vanilla.
- Let cool to lukewarm before serving.
Libby McCosh says
can I put this is crock pot to keep it warm at a ice cream social?
Jill Selkowitz says
Any idea how many 8 oz jelly jars this might make?
Love your recipes! Thank you!
Jill, I love your recipes and just saw your Chewy Gooey Hot Fudge Sauce. I noticed that your recipe calls for 1/4 cup Rodelle Dutch Processed Cocoa Powder twice. Is that correct?
I also love the Rodelle Dutch Cocoa and buy it at Costco.
Jill Selkowitz says
Hi Nata. No, just once. I was giving a choice of two different types of cocoa powder. I took off one. Enjoy. Jill
Delicious, just what I was looking for.
OMG Just made your hot fudge sauce. Super simple and soooo good.
This sauce is fantastic! Thank you for a wonderful recipe
Jill Selkowitz says
Thank you so much, M. Jill
When you put down on your recipe for 1.25 cups of sugar I don’t understand where you get your measuring from
SO GOOD! I made this for the first time and it turned out perfect. I have tried so many other recipes that I just wasn’t happy with. I added the 2 TBS corn syrup like suggested in another review. This is my new go to fudge sauce, thank you!!
Hi Emily. I am glad you enjoyed the sauce. Jill
This was pretty good, but you might want to change step number 1 to “Add all ingredient EXCEPT vanilla.” You had to read down to the bottom of the directions to learn that the vanilla was to be added at the end while off heat.
Sandy Stephens says
Hi Jill, Do you store this sauce in the fridge and how long will it last in the fridge or freezer? Can’t wait to make it!!
You can keep it in the fridge or for longer periods in the freezer. Jill
Sharon Day says
This is the best fudge sauce recipe ever! I’ve tried several different recipes and didn’t like any of them. And I didn’t even have the special Dutch process cocoa. Just used the store brand cocoa. It has the perfect consistency! And so quick and easy. Thanks so much. I’ll be keeping a jar of this in the fridge from now on. 🙂
Wonderful to hear, Sharon. So glad you enjoyed. Jill
Can i substitute sugar with honey? I’ve tried the recipe and the sugar particles settled at the bottom of the jar.
Hi Princess. I’ve not tried it that way. Jill
Sandy Colombe says
Life expectancy? fridge/freezer??
I can’t wait to make this, I would also like to know the life expectancy
I would also like to know how to store it?
It freezes well and would need to be warmed a bit when ready to eat.
Does this freeze hard? I am looking for a fudge sauce to use in ice cream cake that won’t freeze too solid
Julie F. says
I have been in search of great homemade chocolate sauce. I made this last night and it’s delicious. I was wondering if there’s a way to thin it out for times when I want more of a chocolate syrup-type topping?
I made this last night and it was incredible- but I added all the ingredients at once- including the vanilla- to boil down, instead of stirring in the vanilla after it cooks. After about three hours it started to get a little gritty, and now it’s fully crunchy. It’s still delicious, but very grainy. I used regular granulated sugar. Where did I go wrong?
I think this might happen ifit had been overcooked?
Vanessa is correct. Jill
Hi I just wanted to ask is there a way to turn it chewy without putting it on ice cream?
You can cook it down some more.
Try adding 2 tablespoons of golden corn syrup to the recipe. Makes it extra chewy. ?
JANET CORNWELL says
Oh my gosh. This sounds like the recipe i have been looking for.
For years i can’t wait to try this.
thank you for listing this as chewy in description. I can’t wait.