Here’s a Hershey’s–style Hot Fudge Topping—thick, glossy, deeply chocolatey, and perfect for ice cream, brownies, or cheesecake. 🍫🍨
This is a copycat recipe that tastes very close to the classic jar.
Hershey’s Hot Fudge Topping (Copycat)
Ingredients
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- ⅓ cup (30 g) unsweetened cocoa powder (Hershey’s preferred)
- 2 tbsp light corn syrup
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, whisk cream, milk, sugars, cocoa powder, and corn syrup.
- Bring to a gentle simmer, whisking constantly.
- Cook 4–6 minutes, until thick and glossy.
- Remove from heat; stir in butter, vanilla, and salt.
- Let cool slightly—it thickens as it cools.
Texture & Flavor Notes
- Warm: pourable and silky
- Cool: thick, spoonable fudge
- Cocoa-based (not ganache-style), just like Hershey’s
Storage
- Store in a sealed jar in the refrigerator up to 2 weeks
- Reheat gently in microwave or saucepan
Variations
- Extra rich: Replace milk with more cream
- Darker chocolate: Add 1 oz melted semisweet chocolate
- Salted fudge: Finish with flaky sea salt
- Mocha fudge: Add ½ tsp instant espresso powder
If you’d like the exact Hershey’s ingredient-style version, a no-corn-syrup option, or a 5-minute microwave method, I can do that too 😊
