A while back I tweeted that I had come up with a foolproof method for making a single serving of hot fudge in 30 seconds in the microwave. I got an immediate response (“share now!” “I wanna know how to do this, but then also I don’t…”) so I promised that I would write a blog post about it. I’ve double checked the recipe a few times since then – quality assurance, you know, nothing to do with the fact that hot fudge is delicious – and I feel comfortable handing it over to you all now.
You should know that I’m a very picky hot fudge eater. My ideal recipe is the Ben & Jerry’s one – but that takes a good hour and a half to make, which is typically way too long to wait given the intensity of my hot fudge cravings. It also makes 2 cups of sauce, which is a problem in and of itself due to my lack of age-appropriate self-control. So I started experimenting with the microwave. Chocolate chips by themselves are obviously not ideal – too easy to burn, and they freeze again as soon as they come into contact with the ice cream. Chocolate chips and cream didn’t quite have the richness or consistency that I’m looking for. But chocolate chips, butter, and cream? Perfect – a thick, fudgey sauce that is liquidy when hot, and viscous at room temperature, but doesn’t freeze solid on the ice cream. (P.S. It’s even better with cinnamon butter, as I found out when I had a lot of leftover cinnamon butter from making monkey bread.)
Please, I beg you, use this recipe responsibly. We all love a big bowl of ice cream with thick and gooey hot fudge every once in a while, but I don’t want to feel responsible for anyone’s 30-pound weight gain that will decidedly occur if you make this every night. I’m trusting you.
30-Second Microwave Hot Fudge
- 1 TBS butter
- 3 TBS chocolate chips
- 1 TBS heavy cream
Place butter on bottom of small microwaveable dish. Top with the chocolate chips. Microwave on high for 10 seconds, then remove, and stir until texture is even. Add heavy cream and stir. Microwave on high for another 10 seconds, then remove and stir until smooth. Serve immediately.107
This is really great! Fudge in 30 sec is wonderful! Must try this! Thank you for sharing!
A Renaissance Glow says
Definitely going to try this one out! My daughter and I love hot fudge drizzled over ice cream :)
Madam, you have melted butter, chocolate, cream and my heart. HAHA. This looks amazing! Your photos are da bomb.
Mmmmmmm…..it’s 7:30 in the AM, and I’m already craving ice cream and your fudgey sauce!
Fantasy and Food says
Sorry, just wanted to point out that your misspelled “ingredient” as “ingreident” in the title. Love the recipe for a quick chocolate fudge though :)
THANK YOU. I really appreciate it. Just goes to show the dangers of blogging at night after two glasses of wine.
tasty! ive done this before with coconut oil YUM-O!
And here I am trying so hard to get my diet healthy…… owell, a treat now and then is OK, right?
Fudging Ahead says
Love this idea! I would make hot fudge more if it didn’t make large quantities!
Empey Sherrie says
Cannot wait to try this. Sometimes a girl needs some hot fudge and ice cream. thanks so much.
Delicious! The only change I made was adding a pinch of salt.
Made it with a little less butter and used half and half – it came out great! Wonderful for hot fudge sundaes made with Blue Bunny All Natural Vanilla Ice Cream – no additives, stabilizers, etc. (I do not work for them!) – available at WalMart in the Chicago area. We will make this sauce again!
Shiloh Johnson says
Seriously…I’ve been trying out many different microwave hot fudge recipes looking for the one I made with my mom growing up but that we lost the recipe to. This one is not it, BUT it is now my new favorite! It’s better than all the others we’ve tried that were more complex, took more time, and have too many ingredients. This one is simple, fast, and yummy! Thank you for sharing! You just made me a very happy lady :-)
Kathy Mc says
This was delicious. In my microwave though, I had to heat a bit longer to melt the chocolate chips so all was smooth. Love that it’s SO easy and is ready to eat when the craving hits.
I don’t have any heavy cream. Could I use coffee cream instead?
Do you mean creamer? If yes, I don’t think creamer would work. Half and half or light cream would make an OK substitute, but you need something thick and with fat in it to help soften the chocolate chips.
Are those semi sweet chocolate chips?
Thank you Katie for sharing this clever little hot fudge recipe – especially for people like me who want hot fudge NOW! Last night I woke up craving mint chip ice cream & hot fudge but could not find anything resembling heavy cream anywhere in my house, frowny. I looked at my ice cream and had a eureka moment and substituted 1 tbs of mint chip ice cream (melted to room temp first) used instead of heavy cream, popped it back in the micro for 10 secs, stirred it up and …ZING…minty hot fudge was born!
Can a Tbsp of icecream melted in the microwave or at room temp substiute for the heavy cream?
My guess is that it will have a slightly thinner consistency but will work in a pinch! Definitely worth a try.
I have made this several times using melted ice cream in place of the heavy cream and it turned out wonderful!
I used French Vanilla coffee creamer instead of the cream and microwaved the chips 2x for 10 seconds, stirring in between…came out smooth and excellent! Love the small batch recipe!
Natalie Lemanski says
I hate to say it but this really wasn’t very good. It just tastes like melted chocolate chips. It solidified immediately on ice cream, which isn’t the texture hot fudge is supposed to have either.
Hey Natalie – Thanks for your feedback! It’s definitely not as rich or smooth as real hot fudge (this is my favorite hot fudge recipe!) but it works in a pinch when I want chocolate ASAP. :-)
Turned out great!! So simple, but so tasty. Thanks!
Delicious with a microwave poached pear and some leftover custard! Thanks
I made this last night when we had unexpected dinner guests. I doubled the recipe, served it over quality vanilla ice cream. Awesome result! Do you know if it’s possible to make a large batch to put into glass jars as hostess gifts? How long would it keep?
How would I multiply to make a larger batch for more people or to have on hand?
This doesn’t keep very well (gets too firm) so I’d use a different recipe (like the Ben & Jerry’s one!) if you want something to store. But I think you could safely scale this up to four servings or so if used soon after making. I wouldn’t do more than that using this method, personally.