Recipe: Oreo Hot Fudge Sauce

updated Jan 21, 2020
Oreo Hot Fudge Sauce
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(Image credit: Faith Durand)

Let me say this quickly, before your hopes sail high and are dashed: There are no Oreos in this fudge sauce. But (and this is an important but) this fudge sauce gets the Oreoesque label because of its special darkness, its extra-sweet and cocoa-y flavor that is actually, yes, just like that of an Oreo cookie. It’s sweet, cocoa-laden, and really, truly dark. And there’s nothing to stop you from putting it on an Oreo cookie.

(Image credit: Apartment Therapy)

We gave you a terrific salted caramel ice cream topping earlier this week, so I figured it was now time to revisit fudge sauce.

This fudge sauce is based on this classic, sundae-shop version of hot fudge sauce. This version uses honey instead of corn syrup, and also some Hershey’s Special Dark cocoa powder. This is a thoroughly Dutched cocoa powder, which means that it is darker in color but lighter in taste, without the more tangy, acidic quality of regular cocoa powder. Dutched cocoa is what gives Oreos and other very dark, sweet chocolate products that color and taste.

Here it gives a dark color and that Oreoesque taste to this sauce, which is a little sweeter than the fudge sauce I usually make. It’s glossy and drapes beautifully over your ice cream!

Don’t be too perturbed if this hardens up a lot in the fridge; gently heating it will bring it back to its smooth and liquid state.

Oreo Hot Fudge Sauce

Makes about 1 cup

Nutritional Info


  • 4 tablespoons

    unsalted butter

  • 4 ounces

    high-quality semisweet chocolate, roughly chopped

  • 3 tablespoons

    Hershey's Special Dark cocoa powder

  • 1/2 cup


  • 2 tablespoons


  • 2/3 cup

    boiling water

  • 1/4 teaspoon



  1. Melt the butter with the semisweet chocolate and cocoa powder in a 2-quart saucepan over medium heat. Melt until smooth, then whisk in the sugar and honey. Carefully whisk in the boiling water (the mixture will bubble up) and whisk to dissolve the sugar as the mixture comes to a boil. Stop stirring and boil for 3 to 4 minutes, or until the sauce has thickened and is glossy. Remove from the heat and whisk in the salt.

  2. Serve warm, or refrigerate for up to 2 weeks, or freeze for up to 3 months. Reheat gently in a saucepan over low heat, or in short bursts on MEDIUM power in the microwave.

(Images: Faith Durand)