EASY hot fudge sauce that takes only 5 ingredients and 10 minutes to make! Super rich, smooth and decadent. Tastes amazing on ice cream, cakes, pies…you name it!

10 Minute Hot Fudge

If you’ve never made your own homemade hot fudge…you have to give it a try! It’s seriously so much better than the jarred stuff and tastes amazing. Ditch the store-bought toppings and try making your own caramel sauce and whipped cream, too!

This hot fudge sauce is SO easy to make and only takes 5 simple ingredients! It’s super rich, smooth and decadent. And so much better than the jarred stuff. This recipe is more of a thick chocolate sauce (and way better than chocolate syrup). It tastes amazing on all types of desserts, like ice cream, cakes or pies. Sometimes I even eat a spoonful too…I mean, how can you resist?!

The best part about this chocolate sauce is that you can whip it up in less than 10 minutes! So simple to make and really great to have on hand. I like to keep a jar in my fridge at all times, because you just never know when you’ll need it.

Difference between hot fudge and chocolate syrup

Although the two are often interchanged, there actually is a difference between hot fudge and chocolate syrup. Hot fudge has a thicker consistency and is typically made of cream, sugar, chocolate, butter and vanilla. It is rich and decadent in taste. Chocolate syrup is typically made with corn syrup (or sugar), unsweetened cocoa powder, water, salt and vanilla. It has a thinner consistency and spreads a little easier.

If you’d like your hot fudge to have a slightly thinner consistency (more of a chocolate sauce), remove the chocolate mixture from the heat immediately after it’s melted and let cool.

Only 5 ingredients

• Chocolate chips: I prefer to use Guittard semi-sweet chocolate chip.
• Sugar: We use a granulated sugar which adds the sweetness.
• Evaporated milk: This adds the perfect creaminess to this fudge sauce.
• Butter: I prefer to use salted butter, but if you’re using unsalted just add in a pinch of salt at the end.
• Vanilla: I like to use pure vanilla extract for the best flavor.

How to make hot fudge

1. MELT. Add all ingredients (except vanilla) to a medium sauce pan and cook over medium-heat until melted, about 6 to 7 minutes.
2. BOIL. Bring to light boil, stirring constantly. Once lightly boiling, remove from heat immediately. Then stir in vanilla.
3. COOL. Let cool for 5-10 minutes. It will thicken as it cools.

Best way to store and reheat

Make sure to store the homemade hot fudge in the refrigerator in an airtight container. I like to store it in a glass mason jar. The fudge will last up to 1 month in the fridge. To reheat it, place in microwave and cook in 30 second intervals until warmed throughout.

Cooking tips

• Stir in the vanilla after you’ve removed the pan from heat. This way the vanilla flavor stays strong and doesn’t evaporate.
• The sauce will thicken as it cools, so wait about 5 to 10 minutes to use it if you like a thicker sauce.
• For a thinner consistency, remove the mixture from the heat immediately after it melts and let cool (do not boil).
• This recipe makes about 3 cups of hot fudge. You can cut it in half or double the recipe depending on how much you need.

Favorite ways to use hot fudge

• Drizzle over a banana split or bowl of homemade ice cream.
• Serve as a topping over a chocolate soufflé, slow cooker chocolate cake or pizookie
• Drizzle over a warm cup of  hot chocolate
• Use it to make a classic ice cream cake or oreo ice cream cake
• Drizzle over chocolate strawberry kabobs

EASY Hot Fudge

Course: Dessert

Cuisine: American

Keyword: hot fudge

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Servings: 24

Calories: 139

Author: Jamielyn Nye

This EASY hot fudge sauce that takes only 5 ingredients and 10 minutes to make! Super rich, smooth and decadent.

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Ingredients

• 2 cups semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 12 ounce can evaporated milk
• 2 Tablespoons salted butter
• 1 teaspoon vanilla extract

Instructions

• Combine the chocolate, sugar, milk and butter in a medium sauce pan. Cook over medium-heat until melted (about 6-7 minutes). 
  
• Bring to a light boil, stirring constantly (about 5 minutes). Once it has come to a light boil, immediately remove from heat. Then stir in vanilla. Allow to cool for 5 to 10 minutes. It will thicken as it cools. 
  
• Store in a closed jar in the refrigerator for up to 1 month. Reheat in microwave in 30-second intervals until warm. 
  

Notes

Serving: This hot fudge makes about 3 cups. Serving size is 2 Tablespoons. 

Make ahead: You can make this recipe ahead of time. Store in the refrigerator in a sealed jar for up to 1 month. When ready to use, reheat on the stove on low heat or microwave for 30 seconds. Stir and cook an additional 15 to 30 seconds or until warm. 

Nutrition

Serving: 2Tablespoons | Calories: 139kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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Around Christmas time, I love serving this hot fudge over peppermint ice cream with candy canes on top. SO delicious!