Hot Fudge Sauce

hot fudge sauce dripping from a jar with spoon

My simple hot fudge sauce recipe makes the classic thick gooey chocolatey sauce of your dreams, made quick and easy at home.

hot fudge sauce in a jar, dribbling down the side

it’s mom’s hot fudge sauce recipe

My mother loved hot fudge sudaes. 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 is her recipe ~ it doesn’t include any corn syrup, heavy cream, or cocoa powder, and the secret to its rich silky texture may surprise you.

This sauce is easy and perfect. It’s creamier even than a truffle or a mousse, with truly mind-blowing mouth-feel. In fact the word mouth-feel must have been invented to describe this stuff.

here are the 5 simple ingredients you’ll need

There are a surprising number of different ways to make hot fudge sauce, but this one using chocolate chips and evaporated milk is the best!

  • good quality dark or bittersweet chocolate ~ whatever tastes good to you. You can use quality chips or bar chocolate.
  • butter ~ you can use salted butter, or unsalted and just add a bit of salt.
  • confectioner’s sugar
  • evaporated milk gives this recipe its silky body.
  • vanilla ~ yes, you need vanilla to bring out the chocolate flavor (weird, but true.)
hot fudge sauce dripping from a spoon

how I make hot fudge sauce

  1. Melt the butter and chocolate in a heavy bottomed saucepan over low to medium low heat.
  2. Stir in the sugar and milk and bring to a boil, stirring constantly.
  3. Lower the heat and cook for a few minutes until thick and glossy, again stirring constantly.
  4. Use right away or pour into jars and refrigerate.

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 once again. Wow. Not for every day, I know. Not for every week, or even month. But every now and again, just…wow.

pouring hot fudge sauce from pan to jar

now you need some good ice cream to go with

pouring hot fudge sauce on ice cream

hot fudge faqs

What type of chocolate is best for hot fudge sauce?

Yes, any type of chocolate will work. I used good quality chocolate chips, but you can use any bar chocolate as well, just chop it before melting.

Can I add extra flavors?

You might add a bit of mint, almond, or orange extract. You can stir in some chili, chipotle, or cayenne powder for some heat. Many types of liqueur can be added for great adult skewing flavor. You can add a lovely hint of coffee with a bit of instant espresso powder. Add all of these flavorings after the sauce has cooked.

Does hot fudge sauce need to be refrigerated?

Yes, keep it covered in the refrigerator. It will firm up to a spoon-able texture when chilled.

How long will my hot fudge sauce keep?

It will keep at least 2 weeks, refrigerated.

Can I make this ahead of time?

Of course, make ahead and reheat when needed.

how to reheat hot fudge sauce

You can reheat individual portions, or a whole jar. Microwave in 15 second bursts, stirring in between, or over gentle heat in a saucepan.

hot fudge sauce dripping from a jar with spoon
Print
4.16 from 33 votes

Hot Fudge Sauce

My simple hot fudge sauce recipe makes the classic thick gooey chocolatey sauce from your favorite ice cream parlor, made quick and easy at home.
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 24 servings
Calories 137kcal
Author Sue Moran

Ingredients

  • 1 cup (heaping) chocolate chips or chopped chocolate, either milk, semi sweet, dark, or bittersweet.
  • 1/2 cup unsalted butter
  • 2 cups confectioner’s sugar
  • 12 oz can evaporated milk
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt

Instructions

  • Melt the butter and chocolate in a medium heavy bottomed saucepan over low heat. Add in the sugar and milk and bring up to a boil. Lower the heat and cook for about 6 minutes, stirring constantly.
  • Pour into jars and store in the refrigerator for up to two weeks.
  • When ready to use, microwave the sauce VERY briefly to heat it up. You can either heat up individual portions, or heat the whole jar.

Nutrition

Serving: 2Tbsp | Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 29mg | Potassium: 88mg | Fiber: 1g | Sugar: 14g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
e book

You Might Also Like

34 Comments

    Leave a Reply

    Please rate this recipe!




  • 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
      Sue Moran
      May 31, 2022 at 9:02 am

      Hey Susan, it makes about 3 cups.

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

    5 stars
    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
      Sue
      September 17, 2019 at 7:44 am

      Ooooh, I like the way you think!

  • Reply
    Angel
    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
      Sue
      July 27, 2019 at 12:53 pm

      That’s going to be approximately 7 ounces Angel.

  • Reply
    Victoria
    June 11, 2019 at 11:44 am

    5 stars
    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
      Sue
      July 27, 2019 at 12:54 pm

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

  • Reply
    Amanda
    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
      Sue
      July 1, 2018 at 12:24 pm

      Try letting it cool down a bit before using.

    • Reply
      LYNNE BALLERSTEDT
      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
      Sue Moran
      May 31, 2022 at 9:06 am

      When you pour very hot sauce on ice cream it immediately melts the ice cream and slides off, so maybe that’s what you’re experiencing? I would wait until the sauce cools down a bit before using.

  • Reply
    Tina
    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
        Sue
        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
      Sue Moran
      June 2, 2022 at 5:40 am

      It will keep up to 2 weeks, refrigerated.

  • Reply
    Holly
    July 17, 2016 at 11:30 am

    5 stars
    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
      Sue
      July 17, 2016 at 11:41 am

      OMG, drooling here…

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png