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Dark Chocolate Fudge Sauce

Servings 3 cups
Author Melissa Sperka


  • 2 Tbsp butter
  • 1/2 cup light corn syrup
  • 1/4 cup brown sugar
  • 2 cups heavy cream
  • 1 Tbsp cocoa powder
  • 1 [12 oz] pkg dark chocolate chips [I used Hershey's Special Dark]
  • 1 cup semi-sweet chocolate chips
  • 1/2 tsp pure vanilla
  • pinch of salt


  • In a heavy saucepan over medium heat, melt the butter.
  • Add the corn syrup and brown sugar.
  • Simmer for 2 minutes until all of the sugar crystals have completely dissolved.
  • Reduce the heat to medium-low then add the heavy cream. Simmer for 2 minutes, stirring constantly, until everything has come together.
  • Don't allow the mixture to boil. At this point, the sauce will turn a light caramel color.
  • Add the cocoa powder first, stir until dissolved, then add all of the chocolate.
  • Simmer on medium-low heat until the chocolate is completely melted. Stir often so the chocolate won't stick to the bottom of the saucepan. Around 6-8 minutes. It's important to give the sauce time to become smooth.
  • Continue this process until the chocolate sauce is completely smooth.
  • Remove the sauce from the heat, and add the 1/2 tsp of pure vanilla and a pinch of salt.
  • Stir well.
  • Use immediately or store tightly sealed in the refrigerator for up to 2 weeks. T
  • he cocoa butter in the chocolate sauce will solidify in the refrigerator.
  • To use, simply reheat in small amounts in the microwave in 20 second increments and stir until smooth.
  • This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.


Optional mix-ins: espresso, cinnamon, peppermint/rum/orange flavorings