My simple hot fudge sauce recipe makes the classic thick gooey chocolatey sauce of your dreams, made quick and easy at home.
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 Baileyโs 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.
Hot Fudge Sauce
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.
Hi Sue, I am wanting to try this recipe. I am lactose intolerant. So was wondering if I could use lactose free whole milk? In place of the evaporated milk? Or could I boil my LF milk down to thicken. It looks so yummy and Iโve been reading all of the commentsโฆIโm drooling ๐คค
Hi Michelle ~ Carnation makes lactose free evaporated milk, or you could use evaporated coconut milk. And yes, you can try cooking down your milk to thicken it, that should work: simmer it gently.
Do you think you could freeze some? I donโt think we can use this amount fast enough. I appreciate any thoughts on that! Thanks!
I think it should freeze nicely Laura.
This sauce was perfect over my dessert of chocolate cake and vanilla ice cream. Think I will make this for Christmas and put into decorative jars along with other homemade goodies
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!!
Hey Susan, it makes about 3 cups.
The texture right out of the fridge is like easily spreadable fudge. Itโs delightful spread on toast or one side of a peanut butter sandwich with banana slices tucked in the middle. And, of course, itโs 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.
Ooooh, I like the way you think!
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
That’s going to be approximately 7 ounces Angel.
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!
Oh yay, I’m so glad you’re enjoying it!
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 itโs cool?
Try letting it cool down a bit before using.
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 canโt be too cool or it wonโt flow. This of course is suitable for eating a large spoon of it out of the jar?, but not for ladling over dessert.
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.
I love hot fudge. Making a great father’s day BBQ dinner how long will it last?
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 motherโs 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 shouldnโt 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. Iโve googled them forever, and the internet does not seem to be in touch with these gems. Thanks Sue for posting this.
I hope this works for you Lynne, I know how hard it is to lose touch with a treasured recipe ๐ I would say it will last at least 10 days to 2 weeks, probably more.
It will keep up to 2 weeks, refrigerated.
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!
OMG, drooling here…