My simple hot fudge sauce recipe makes the classic thick gooey chocolatey sauce of your dreams, made quick and easy at home.
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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.)
how I make hot fudge sauce
- Melt the butter and chocolate in a heavy bottomed saucepan over low to medium low heat.
- Stir in the sugar and milk and bring to a boil, stirring constantly.
- Lower the heat and cook for a few minutes until thick and glossy, again stirring constantly.
- 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.
now you need some good ice cream to go with
- No Churn Bailey’s Ice Cream
- Black Raspberry Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Chocolate Frozen Custard Recipe
- Fresh Mint Chip Ice Cream
- Ballymaloe No Churn Vanilla Ice Cream
hot fudge faqs
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.
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.
Yes, keep it covered in the refrigerator. It will firm up to a spoon-able texture when chilled.
It will keep at least 2 weeks, refrigerated.
Of course, make ahead and reheat when needed.
You can reheat individual portions, or a whole jar. Microwave in 15 second bursts, stirring in between, or over gentle heat in a saucepan.
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Hot Fudge Sauce
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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
- 1/8 tsp salt
- 1 Tbsp vanilla extract
Instructions
- Melt the butter, chocolate, and salt 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. Remove from heat and stir in the vanilla.
- 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
This looks fabulous. I am going to try making a lower carb version with cream instead of evaporated milk. Hopeful!.
I wouldn’t substitute heavy cream for the evaporated milk one-for-one, because combined with the full amount of butter it could make the sauce overly rich or greasy. Instead, replace the 12-ounce can of evaporated milk with 1/2 cup heavy cream and 1 cup whole milk, and reduce the butter to 1/4 cup.