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 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
Video
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
wow I simply must make some. Quick question, we don’t use the cup system here in the UK. I do have some cups, just wondering, do I level the cups off or leave heaped (if such a phrase) when scooping the ingredients? x
For this recipe I used a heaping cup, so didn’t level off.
This would be fantastic on a good-quality (or homemade) cinnamon ice cream. I tasted that combination at an ice cream shop in Boulder, Colorado several years ago and still dream about it.
Oh man that sounds good 🙂
You have slowly become my favorite foodie blogger. I am bookmarking almost every one of your recipes. Only problem is I will not be back in my kitchen until October. In a trailer this summer in Montana with only the barest kitchen necessities. Thanks for all your sharing,.
Thanks for your support Susan!
Oh, I am going to try this. I know I`ll eat it with a spoon. Thanks
I love hot fudge sauce, this recipe sounds simple too. That last picture made me weak in the knees *drool*.
I made this last night and it is wonderful! Perfect topping for Father’s Day Brunch! And thank you for making it easy…everyone needs an easy go-to recipe!
Love homemade hot fudge and yours looks wonderful! I need to find a big spoon & dive in 🙂
I think I liked it spoonable best of all—just like a truffle only better…
Oh no I couldn’t possibly make this ……..it is far too dangerous! WoW!
I know, but it makes a pretty manageable amount. Like I said, maybe once every decade or so 🙂
good Lord woman!
this is THE best combo ever.
I am such a fanatic on hot fudge sauces.
And this one, I can tell is nice and THICK!
Bookmarked!
And will share this on my friday link roundup
Thanks— and I do agree about coffee and fudge!
YUM!!! What more can I say? I love chocolate and coffee ice cream….so I just know this is beyond amazing!