White-Dark Chocolate Vanilla Hot Fudge Sauce

Nov 1, 2026 · By VanillaGoods

Made this? Be the first to rate it

Pantry Sauces syrups glazes Medium

← All Recipes Shop Vanilla

Jump to recipe

White-Dark Chocolate Vanilla Hot Fudge Sauce: thick glossy white-dark chocolate vanilla hot fudge sauce poured from a small…

White-Dark Chocolate Vanilla Hot Fudge Sauce: a thick, glossy hot fudge sauce. Makes 2 cups in about 21 minutes.

Prep 12 min

Cook 9 min

Total 21 min

Servings 16

Diet Gluten free

Ingredients

Adjust yield

servings

6.0 oz (165.0 g)dark chocolate (60–70% cacao), finely chopped
5.0 tbsp (25.0 g)unsweetened Dutch-process cocoa powder
¾ cup (190.0 ml)pasteurized heavy cream
¼ cup (65.0 ml)light corn syrup
⅓ cup (65.0 g)light brown sugar
2.0 tbsp (30.0 g)unsalted butter
3 ½ oz (95.0 g)white chocolate, chopped
1.0 pinch (0.5 g)fine sea salt

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Baking tools for this recipe

Convert to grams Scale it Change the pan

Dessert Builder

Put this sauce in a dessert

Choose the base and the rest of the parts from our recipes; the builder scales this one to fit and writes the shopping list.

In a layer cake In cupcakes In a pie In a cheesecake In doughnuts

Instructions

Chop and weigh chocolate; measure cocoa, cream, syrup, sugar, butter and the flavor ingredient separately.
Heat cream, corn syrup and brown sugar in a heavy saucepan on medium-low, stirring until the sugar has dissolved and the mixture reaches a gentle simmer.
Whisk in cocoa until no lumps remain; remove from direct heat, add the chocolate, and stir steadily until fully melted, glossy and uniform.
Add white chocolate, chopped and the butter; stir to emulsify. If a nut spread, fruit puree or thick paste is used, whisk or briefly immersion-blend until smooth.
Rest 5 minutes to thicken slightly, taste the balanced warm sauce, and spoon over ice cream or cake.
Cool any unused sauce promptly in a shallow covered container, then refrigerate at or below 40°F / 4°C; gently rewarm only the amount required for service.

Tips

Do not boil aggressively after adding chocolate; excessive heat may split chocolate emulsions.
Warm in small portions over low heat, stirring; do not repeatedly cycle the full batch between hot and cold.
Fruit puree flavors have higher water activity and keep them refrigerated and use them sooner.
Keep dairy sauce refrigerated; 2-hour/1-hour food-safety rule. Do not treat this custom sauce as a validated shelf-stable canned product.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make white-dark chocolate vanilla hot fudge sauce?

Plan on 12 minutes of prep and 9 minutes of cooking. The recipe makes 2 cups (16 servings of 2 tablespoons).

How should I store white-dark chocolate vanilla hot fudge sauce?

Refrigerate at ≤40°F / 4°C; use within 3 days; not for canning.

Can I make white-dark chocolate vanilla hot fudge sauce ahead?

Yes. Refrigerate at ≤40°F / 4°C; use within 3 days; not for canning.

White-Dark Chocolate Vanilla Hot Fudge Sauce: a thick, glossy hot fudge sauce. Makes 2 cups in about 21 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

95 Calories / serving

6.0g Fat

11.3g Carbs

0.6g Protein

7.7g Sugar

Whole recipe (16 servings): ~1520 cal · 96g fat · 181g carbs · 10g protein · 123g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.