Grandma Val’s Hot Fudge Sauce

First of all, you know this is going to be good; it’s hot fudge sauce. What you may not know, though, is just how good this particular hot fudge sauce is. It is, in fact, the best hot fudge sauce ever of all time Amen pass the beer nuts. This hot fudge sauce is not just the ne plus ultra of hot fudge sauces, it is a thing of power. Let me tell you a story.

My relationship with my stepmom did not begin smoothly because I was, to put it succinctly, a surly nincompoop. There was no nincompoopitude from Val, who assured me kindly that she did not intend to try to take the place of my mother. It was all me people. I had that arena sewn right up.

And Val?

Val never tried to talk me out of  anything. Each time I visited, she smiled, talked books and movies, and fed me. Val turned out amazing food every time I was anywhere near her and it was not long before I removed my foot from my mouth to make room for dinner, and uncrossed my arms so I could hold a fork.

Then one day, Val served me a bowl of ice cream with a generous amount of this hot fudge sauce on it and I was smitten with both the sauce and Val.

I am fortunate enough to know now that my stepmom is one of my best friends AND I have her glorious hot fudge sauce. There isn’t enough time in the world for me to tell you all the things that make Val so wonderful, but I can spell out what makes this hot fudge sauce so special.

  • This is the best kind of hot fudge sauce. It drizzles onto your sundae and then partially firms up to a stretchy, chewy, caramel-like hot fudgy chocolate crown. Tell me you don’t want to eat that right now.
  • It takes 10 minutes to make and 8 of those minutes you are not to stir anything under penalty of sad sauce.
  • The ingredients are not at all exotic: unsweetened chocolate, butter, sugar, light corn syrup, a pinch of salt and vanilla extract. Hey ho, hot fudge!
  • A spoonful of this, straight from the jar in the refrigerator, is enough to turn a bad day good very, very quickly. I’ll direct your attention to the ingredient list. See? You’re smiling already!
  • This recipe comes from a woman who is arguably one of the most patient, loving, lovely, brilliant, forbearing, forgiving, well-read, witty, insightful people I’ve ever met. You can’t argue with hot fudge that comes from someone like that.

Go make yourself (or someone who you want to make a friend) a batch of this hot fudge sauce. I’ll wait. It’s worth it. In the meantime, I’m going to lick my jar…

4.0 from 1 reviews
Grandma Val's Hot Fudge Sauce
Prep time
Cook time
Total time
Seriously fudgy hot fudge sauce that firms up ever so slightly when poured over ice cream to form caramel-like ribbons of chocolatey goodness. Oh yes. It does.
Recipe type: Dessert, Condiment
Serves: 8
  • 6 tablespoons unsalted butter
  • 6 ounces unsweetened chocolate
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ¾ cup boiling water
  • 1½ teaspoons vanilla extract
  • pinch of salt
  1. Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally.
  2. Stir in sugar, corn syrup, and boiling water.
  3. Increase heat to medium and stir mixture until it reaches boiling.
  4. Boil without stirring for 8 minutes. Really. Do not stir that stuff.
  5. Remove from heat and stir in the vanilla extract and salt. It will bubble up violently, so be careful.
  6. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes.
  7. Leftovers can be stored in the refrigerator.
To Reheat:
  1. Remove lid from the jar and microwave for about 30 seconds.
  2. Stir.
  3. Heat in additional 10 second bursts until the hot fudge flows freely when poured.



  1. says

    Ok, you know I’m a chocoholic….you post this recipe. Bless you. Bless you. Bless you. I cannot wait to make it. We have an ice cream sundae bar for all our birthday parties. I think this will be part of that tradition now! Thanks Val!

  2. Mindy says

    Thank you, thank you, thank you! My mom used to make a hot fudge sauce like this while I was growing up that gets a little gooey hard when it’s on the ice cream (total heaven!). However, we haven’t been able to find the recipe for a long time but this sounds a lot like it. Doing a happy dance now first, then I’m off to see if we have vanilla ice cream to put this on once I make it because I know we have all of the ingredients for the sauce already. You made my day! Ü

  3. kate C. says

    I made this tonight and it was good… except somehow I messed it up and it’s too hard on the ice cream! :( Any idea how I could make the rest of it (now in the jar in the fridge) a little softer for next time? (It takes on the consistency of very firm caramel, and can come off the ice cream in one piece! Very tasty, but not quite right.) Not sure if I cooked it too long/too hot (followed directions on that) if there wasn’t quite enough corn syrup (I ran out and was a litte short) or if I didn’t quite have enough water (not sure why, but when I halved the recipe, halving 3/4 of a cup seemed difficult and maybe it wasn’t right.) Anyway, don’t worry about this too much, but if you’ve ever had this happen or know a way I can ‘fix’ it – I’d love to hear it! If not, I’ll still eat the rest, just won’t be able to serve it to company… on second thought, maybe keep the solutions to yourself. 😉
    p.s. love your blog!

  4. Gerilynne says

    Oh my, oh my, oh my! This looks better than heavenly! I’m not even a choco-holic but give me hot fudge sauce and all I need is a spoon. I can’t wait to make this. Tell Val thanks :-)

    • says

      Gerilynne and Lisa- I’ll pass your thanks along to Val!
      Amy, Saint Tigerlily, and Lindsay- I hear ya.
      Mindy- You’re so very welcome. I hope this is exactly what you’ve been trying to find!
      Kate C.- Yes to all of the above. Halving 3/4 of a cup would be 1/2 cup minus 2 tablespoons, you do need exactly that much corn syrup, and you can boil it for slightly less time if you want it softer set. I personally love that chewy caramel consistency… As for softening it at this point, it’s a matter of candy making, you’ve already gone past the soft ball stage in making it and it’s hard to go back. I’d recommend eating it with a spoon :-)

  5. kate C. says

    Thanks, Rebecca!
    I think a slightly chewy caramel would be good – since I messed mine up though it’s closer to ‘need a knife to get a piece off’ caramel. Next time I’ll shop ahead of time and do better at following directions. My spoon and mouth will love this plain anyway! :) I was just so eager to make it since it looked so good that I didn’t want to wait until I went shopping, so yeah, it must be all your fault for posting such an amazing looking and sounding recipe! And it is really good, even too hard, so I can’t imagine how good it will be when I finally do it right. Thanks again!!

  6. says

    Why is it that every time I swear off sugar and promise myself that I will eat very well for the foreseeable future a recipe like this comes along. Life is either just playing with me or its telling me to just give up and eat what I want. Either way, this one is getting filed away until I cave into my sugar cravings (not too long from now).

  7. says

    Got over here from Ree’s site – and I’ll definitely be back. Can’t wait to try your Val’s sauce. I had to chuckle about your post because it was so familiar to me. My stepdaughter and I are great friends now and I share my recipes with her regularly. Plus I’ll be a Grandma Val in Feb.! Looking forward to enjoying your blog.

  8. Valerie Wilson says

    Looks wonderful, except that MY NAME IS GRANDMA VAL!!! I thought I was the only one! It’s what my 6 little grands call me, per my request!

  9. says

    I just found this yumcious recipe,exactly what I was looking for to adorn my Christmas Profiteroles pile. I store my favourite recipes on my own blog for my own use, and credit where I have got them from. The blog is primarily for my use, but as it is on the web who knows who else will come across it. I want to ask permission to add this recipe to my list, but don’t see a way of asking other than by commenting here. Please and thank you if you say yes!
    Haven’t given any stars yet as I haven’t tred it , but it looks deliciously promising.

  10. Val says

    This is great hot fudge but I too messed up somehow. It’s a little to hard once it hits the ice cream ……. Great anyway! I have gone online to learn how to correct it, but there is contradictory info out there. Some say add water. Other say NO,NO to the water -add oil or Crisco. When I want to heat this I have to cut off a piece to warm it. I’ll suffer through but would love to know what I did wrong and how to correct this batch.


  1. […] (because when all is said and done, that will always be my go-to for sweets). It adds not just hot fudge but also caramel sauce, both of which make me swoon because their heat melts a little of the ice […]

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