Three-ingredient hot fudge sauce

Three-ingredient hot fudge sauce is one of my favourite quick and easy treats that the whole family will love. It takes only minutes to make, but tastes wonderful poured over ice cream for an impromptu sweet indulgence.

Hot fudge sauce

Dessert, pudding, afters, sweet… whatever you call it, occasionally I indulge myself – just a tad – at the end of a meal. A bowl of good ice cream is a quick and easy starting point, but I’m a big fan of jazzing it up a bit with something like this fudge sauce. 

I love hot sauces on ice cream. The contrast of hot and cold brings back memories of lunch at home in my first year at primary school; my mother would give me the occasional treat of ice cream topped with hot homemade jam. Bliss!

To make the most of the effect, allow the ice cream to soften enough to scoop, but re-freeze the scoops on a cutting board covered with clingfilm. The ice cream will be frozen hard when you serve it, and won’t melt too quickly from the hot sauce.

This easy fudge sauce recipe is really simple to make: just don’t turn the heat up too high. It keeps well in the fridge, and can be reheated, but again, take care: don’t reheat too much or too fast, or it can split or turn to toffee. This sounds like an ominous warning, but it really isn’t. Just heat gently.

How to make hot fudge sauce

Step one – Measure out equal weights of the ingredients – unsalted butter, brown sugar and double cream.

Step two – Put all three ingredients in a small saucepan. Heat on the stove top on a low heat, stirring constantly as the butter melts and sugar dissolves.

Step three – Simmer for a few minutes, stirring all the time as the sauce thickens. Once it’s glossy and has reached a thick, fudgy consistency that coats the back of a spoon, it is ready. If you cook it too long, it will turn to toffee!

Top tips for easy hot fudge sauce

• This recipe is very scalable. If you need to make more, simply use equal weights of unsalted butter, brown sugar and double cream. 12.5 g of each per person is a generous portion.
• Try using different sugars. For a lighter and fudgier sauce, use light brown sugar; for a deeper flavour, use dark brown. 
• Any leftovers will keep for a couple of days in the fridge, sealed in a jar. Reheat gently in a saucepan, or in the microwave to serve.
• Don’t just serve on ice cream! Spoon over an equally quick steamed pudding, over cheesecake or serve sandwiched into a cake.
• For a really wicked treat, there’s nothing quite like a spoonful of fudge sauce straight from the jar!

For more easy sweet sauces that are delicious on ice cream, try my 2 ingredient vegan chocolate sauce, or my honey caramel sauce.

If you try this Three-ingredient hot fudge sauce please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

5 from 10 votes

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Hot Fudge Sauce

Prep Time

1 min

Cook Time

6 mins

Total Time

5 mins

 

The perfect three-ingredient hot fudge sauce: simply stir the ingredients together over a low heat until smooth and delicious.

Course: Dessert, Sweet Sauce

Cuisine: British

Keyword: hot sauce fudge

Servings: 2

Calories: 181 kcal

Author: Helen Best-Shaw

Ingredients

• 25 g unsalted butter
• 25 g soft brown sugar
• 25 g double cream

Instructions

1. Measure out equal weights of the ingredients - unsalted butter, brown sugar and double cream.

2. Put all three ingredients in a small saucepan. Heat on the stove top on a low heat, stirring constantly as the butter melts and sugar dissolves.

3. Simmer for a few minutes, stirring all the time until the sauce is thick and fudgy. Serve straight away.
   

Recipe Notes

Top tips for Three Ingredient Hot Fudge Sauce

• This recipe is very scalable. If you need to make more, simply use equal weights of unsalted butter, brown sugar and double cream. 12.5 g of each per person is a generous portion.
• Try using different sugars. For a lighter and fudgier sauce, use light brown sugar; for a deeper flavour, use dark brown. 
• Any leftovers will keep for a couple of days in the fridge, sealed in a jar. Reheat gently to serve.
• Don't just serve on ice cream! Spoon over an equally quick steamed pudding, over cheesecake or serve sandwiched into a cake.
• For a really wicked treat, there's nothing quite like a spoonful of fudge sauce straight from the jar!

Nutritional Information

• This recipe is 9 Weight Watchers Smart Points

Nutrition Facts

Hot Fudge Sauce

Amount Per Serving (4 servings)

Calories 181 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 44mg15%

Sodium 6mg0%

Carbohydrates 12g4%

Sugar 12g13%

Vitamin A 495IU10%

Calcium 8mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes: This recipe was originally posted in 2007, but was rewritten and republished with new photos, step by step instructions and hints & tips in April 2019