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!
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 (semi-sweet)
- Sugar (granulated)
- Evaporated milk
- Butter (salted)
- Vanilla extract
How to make hot fudge
- MELT. Add all ingredients (except vanilla) to a medium sauce pan and cook over medium-heat until melted, about 6 to 7 minutes.
- BOIL. Bring to light boil, stirring constantly. Once lightly boiling, remove from heat immediately. Then stir in vanilla.
- 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.
More helpful 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
Hot Fudge Recipe
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 the refrigerator for up to 1 month. Reheat in microwave in 30-second intervals until warm.
Notes
Nutrition
Around Christmas time, I love serving this hot fudge over peppermint ice cream with candy canes on top. SO delicious!
The chocolate sauce is fantastic!! Thank you so much for the recipe and your immediate response. I’m drizzling it over raspberries on top of your recipe for miniature cheesecakes.
Of course! I’m so happy you love the recipe, Merlyn. Now I’m craving mini cheesecakes…mmm!
I just made this and it is kinda bitter from semi -sweet chips. Any ideas on how to sweeten it?
Sorry it didn’t meet your taste, I know everyone has a different level of sweetness preferred. It would be hard to add more sugar after it’s done (it would be grainy). I haven’t ever tried sweetening it after it’s cooked, but you could possibly try adding in honey and then reheat and stir together.
Made this recipe yesterday and it came out perfectly..it was just what I was looking for..so delicious perfect for a sunday or filling for a sandwich cookie..thank you for posting it
I’m so happy to hear that! Thanks for your comment and review, Thea :)
I haven’t made this recipe yet. But I noticed most of the hot fudge sauce recipes say how long to cook it after it comes to a boil. Has anyone timed the boiling part? I like a thick sauce which takes a longer boil, but I don’t want it to turn out like fudge.
About 5 minutes. Up to 7 if you like it a little thicker. I would just keep stirring and watch carefully, so it doesn’t burn.
OHMYGOSH!!!
So good!
Yum thanks I follow recipes my own way sometimes 😂 thus was inserted into the middle of a chocolate cookie cake 😱😂
Sounds delicious!
Just made this and it is so easy! Plus it’s delicious and thick like I like it!
I’m so glad you enjoyed it! :)
Hi, is there a substitute to evaporated milk?
Since it uses a whole can, I’m not sure of a good substitute. You could try making your own if you don’t have any.