Simple Bittersweet Hot Fudge Sauce

Bittersweet Hot Fudge Sauce |

Simple Bittersweet Hot Fudge Sauce is the classic thick gooey chocolatey sauce from your favorite ice cream parlor, made quick and easy at home.

Bittersweet Hot Fudge Sauce in Mason jars

I have a very good reason for making Simple Bittersweet Hot Fudge Sauce on a Monday morning. At least I did. I needed it for an ice cream recipe I had planned for this week. It was going to be a coffee fudge ripple. Sounds good, huh? But the ice cream didn’t turn out exactly as I’d planned, so I (temporarily) ditched that idea. But in the meantime, can we talk about this sauce?

My mother loved hot fudge. It was probably her favorite thing in the world. and I have vivid memories of her tucking in to bowls of half melted vanilla covered with this stuff. No cherries, no whipped cream, or nuts, just lots of molten chocolate, the hotter and thicker the better.

This sauce is a revelation to me. I adore chocolate but for some reason never followed my mother’s lead. It’s been years if not decades since I’ve tasted hot fudge, and let me just say, I’m now a believer. This sauce is easy and perfect. It must qualify as the ideal chocolate incarnation, creamier even than a truffle or a mousse, with truly mind-blowing mouth-feel. In fact the word mouth-feel, (if it is a word!) must have been invented to describe this stuff.

A silky liquid when first made and still warm, it solidifies into a creamy fudge-like consistency when it cools. Then, after mere seconds in a microwave, it becomes a smoldering lava flow of pure chocolate. Wow. Not for every day, I know. Not for every week, or even month. But every now and again, just…wow. This is my mother’s recipe, tweaked.

I originally imagined this thick sauce  swirled into this coffee ice cream. I wanted thick rivers of fudge, not wimpy little veins of chocolate sauce. I wanted a sauce that would stay soft and plushy in the ice cream.

But my coffee ice cream turned out more like a frappuccino; it was icy due to the high amount of strong coffee that I put into my mix. So, while it wasn’t the right ice cream for a fudge ripple. it was fine as a base for this incredible sauce.

Life is good…

PS — The ice cream has an iced coffee flavor, no sugar, just pure coffee and cream, and while it was on the icy side, it was unusual and pretty good. Here’s what I did in case pure iced coffee as ice cream appeals to you:  1 cup very cold very strong coffee, 1 Tbsp instant espresso powder,  1 1/2 cups heavy cream, 1/2 cup whole milk mixed together and refrigerated. Then process according to your ice cream machine’s directions. No ice cream machine? Freeze the mixture in large zip lock baggies, then break apart the frozen mass into a strong blender or food processor and process until creamy. Freeze until firm.

3.6 from 20 votes

Minimal Monday: Simple Bittersweet Hot Fudge Sauce

Yield 2 8oz jars
Author Sue Moran


  • approximately 1 heaping cup of bittersweet chocolate chips
  • 1 stick 1/2 cup unsalted butter
  • 2 cups confectioner's sugar
  • 1 12- oz can evaporated milk
  • 1 Tbsp vanilla paste or extract


  • Melt the butter and chocolate in a small saucepan over low heat. Add in the sugar and milk and bring back up to a boil. Lower the heat and cook for about 6 minutes, stirring constantly.
  • Pour into jars and store in the refrigerator. When ready to use, microwave the sauce VERY briefly to heat it up.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Simple Bittersweet Hot Fudge Sauce is the classic thick gooey chocolatey sauce from your favorite ice cream parlor, made quick and easy at home. #recipe #easy #darkchocolate #chocolate #icecream #homemade

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  • Reply
    Susan R Martin
    February 3, 2021 at 10:15 am

    How much does this hot fudge recipe make? Do you usually double it? I have a husband and son who are huge hot fudge lovers so I think I’m going to try this! Yum Yum!!

  • Reply
    Candace Jackson
    September 17, 2019 at 4:37 am

    The texture right out of the fridge is like easily spreadable fudge. It’s delightful spread on toast or one side of a peanut butter sandwich with banana slices tucked in the middle. And, of course, it’s wonderful hot on ice cream. I always put a pinch (or grind) of salt on top. I may try making with salted butter next time.

    • Reply
      September 17, 2019 at 7:44 am

      Ooooh, I like the way you think!

  • Reply
    July 15, 2019 at 9:42 pm

    I hope you still get these comments. Do you happen to know the weight of the chocolate chips? I have a bar of baking chocolate I was hoping to use but I’m not sure how much of it to melt

    • Reply
      July 27, 2019 at 12:53 pm

      That’s going to be approximately 7 ounces Angel.

  • Reply
    June 11, 2019 at 11:44 am

    This is my favorite Chocolate sauce, I’ve made it ever since you first posted the recipe Sue and I’ve never had the issue of it separating or not being able to pour it!! Its the best!

    • Reply
      July 27, 2019 at 12:54 pm

      Oh yay, I’m so glad you’re enjoying it!

  • Reply
    July 1, 2018 at 11:36 am

    Mine is separating as soon as it hits the ice cream? I had a little to try it out after I made it, will it stop once it’s cool?

    • Reply
      July 1, 2018 at 12:24 pm

      That’s odd, I’ve never had that happen Amanda, not sure what went wrong.

    • Reply
      December 10, 2018 at 11:29 am

      I have had hot fudge sauce separate like that if it was still too hot (molten lava temp) when it hit the ice cream. On the other hand, it can’t be too cool or it won’t flow. This of course is suitable for eating a large spoon of it out of the jar?, but not for ladling over dessert.

  • Reply
    June 7, 2017 at 12:39 am

    I love hot fudge. Making a great father’s day BBQ dinner how long will it last?

    • Reply
      Lynne B.
      December 10, 2018 at 6:21 pm

      I too would love to know how long it will keep in a jar in the fridge. I am very much looking forward to trying this recipe, because it sounds very much like a recipe of my late mother’s which was always a huge hit with family and company alike. Did I mention I lost my recipe card that was written in her very hand? I shouldn’t be surprised that I misplaced it, the way I walk around with them in my hand, contemplate many things, Mark books with them…some of my lifelong favorites were out of 1950s/1960s Betty Crocker cook books, BHG magazines, and the like. I’ve googled them forever, and the internet does not seem to be in touch with these gems. Thanks Sue for posting this.

      • Reply
        December 10, 2018 at 8:50 pm

        I hope this works for you Lynne, I know how hard it is to lose touch with a treasured recipe 🙂 I would say it will last at least 10 days to 2 weeks, probably more.

    • Reply
      December 10, 2018 at 8:51 pm

      I’d say about 10 days to 2 weeks, Tina!

  • Reply
    July 17, 2016 at 11:30 am

    This turned out perfectly!! I used milk chocolate and semi sweet mix and it was delicious! I paired it with a piece of Toll House Pie and ice cream, sweet treat to end our meal in the evening!

    • Reply
      July 17, 2016 at 11:41 am

      OMG, drooling here…

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