This hot fudge sauce recipe that takes only 5 ingredients and 10 minutes to make! Use this rich, fudgy and decadent homemade sauce on ice cream, cakes or pies. It’s so good you’ll never want to buy store bought again.
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Best Hot Fudge Recipe
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 strawberry sauce, 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. This recipe is more of a thick chocolate sauce (and way better than chocolate syrup). It tastes amazing on all types of desserts, like vanilla ice cream, cakes or pies.
Sometimes I even eat it by the spoon too…I mean, how can you resist?!
The best part about this chocolate fudge 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 Sauce
Although the two are often interchanged, there actually is a difference between hot fudge and chocolate syrup. Hot fudge has a thicker consistency similar to a ganache and is typically made of cream, sugar, chocolate, butter and vanilla.
It is rich and decadent in taste. Chocolate sauce is typically made with corn syrup (or sugar), unsweetened cocoa powder, water, salt and vanilla. It has a thinner syrup 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.
Ingredients Needed
This sauce is simply the best and so easy to make with only a few ingredients!
- Chocolate chips: I prefer to use Guittard semi-sweet chocolate chips.
- 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 butter just add in a pinch of salt at the end.
- Vanilla: I like to use pure vanilla extract for the best flavor.
Variations
- Chocolate: I love semi-sweet chocolate chips but you can use bittersweet chocolate or unsweetened chocolate. Instead of chips you can use chopped up baking bars as well. The quality of your chocolate does make a difference!
- Milk: I love evaporated milk as it is a pantry staple, but half and half should work for a 1:1 substitution.
How to Make Hot Fudge
This takes only 10 minutes from start to finish! While store bought may be convenient, the taste of homemade is so good and just can’t be beat.
- 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.
Expert 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 sauce. You can cut it in half or double the recipe depending on how much you need.
Favorite Ways to Use Hot Fudge
Around Christmas time, I love making a hot fudge sundae with peppermint ice cream and candy canes on top. SO delicious! Here are some other ways we love to use it.
- Drizzle over a banana split or a 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, Oreo ice cream cake or this Mississippi mud pie!
- Drizzle over chocolate strawberry kabobs or homemade brownies.
FAQs
While recipes can vary common ingredients include chocolate chips or cocoa powder, milk, butter, sugar and vanilla.
For this hot fudge sauce recipe, you need to use the stovetop. While there are methods to make microwave hot fudge, this recipe will have best results using the stove.
Crystallization is a common issue when working with granulated sugar. Follow my directions on how to heat the sugar and it should dissolve into your liquid without any crystallization or grainy texture.
This is great to make ahead especially in the summer when you will want to use it all the time for ice cream sundaes or to make an ice cream bar! Cool then store covered in the refrigerator for 3 weeks, follow directions to reheat before serving.
Storage
Make sure to store your 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. You can also reheat it in a saucepan until it is a thin and pourable consistency.
More places you can use your sauce include drizzling it on cheesecake dip, making s’mores ice cream with it or topping oreo peanut butter pie!
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Hot Fudge Sauce Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- ¾ 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. Add a pinch of salt if desired. 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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I am making this right now. Looks delish!! Can’t wait to try it!!
Enjoy it! I am excited for you to enjoy this hot fudge sauce.
Everyone loves this yummy, fudgy sauce! My favorite.
It’s a winner! Made exactly as written. Don’t forget the pinch of salt, which somehow makes it taste very smooth.
This recipe makes A LOT.
When I make again, I’ll try cutting ingredients in half.
So easy to make! We make sundae bars and this is always a hit!
Sounds delicious! Glad you enjoyed the hot fudge sauce recipe!
This hot fudge is SO good! It was the perfect addition to my hot chocolate. Thanks for sharing!
This is the best fudge sauce I’ve ever made! Silky, rich and perfect for so many desserts. Thank you for the recipe!
Made on Christmas Day, my nieces and nephews were over of course they’re all grown adults now but they’re all I have for family and they take great care of me if I need anything always checking on me we did our normal Christmas day lasagna then I made a fudge cake mix up we cut the pieces in half put mint chocolate chip ice cream in it topped with this hot fudge and Ready whip oh my God it was so good they loved it so much because when I went to the store they were completely sold out a hot fudge thanks for the recipe it Is now a family favorite
I’m so glad you enjoyed the hot fudge. Sounds like the perfect Christmas!
I’m getting ready to make this—3 batches is the plan. Could I make 2 batches at once, or stick to one at a time?
Yes you can double the batch in a large pot :)
Easy and delicious. I used fat free evaporated milk and it turned out fine.
Glad to hear :D
Made it several times. I put a whole vanilla bean (split) into the pot at the start. I also made one batch leaving the vanilla bean in the finished sauce. If using salted butter forget the pinch at the end of the recipe. Use evaporated milk only. I tried using 2-3 Tblsp. heavy cream as part of the liquid measure and the sauce was thinner. Also, not all chocolate chips are created equal. I have used both Ghirardelli and Guittard with the latter resulting in a thicker and richer sauce. I also tried slight turns of both the white pepper and nutmeg mills during the melting process. But make the recipe exactly as it is given the first time. Then do your own experimentation.
Thanks so much for your review Keith! I’m so glad to hear it has turned out well for you. Love the idea of adding a vanilla bean, going to have to try that!
I just discovered lactose-free evaporated milk and can’t wait to try this!
Nice! Let me know how it goes if you give it a shot :)
Great recipe. Thanks for sharing 💕
I hope to make this with my granddaughter next week. My question is do I remove it from heat as soon as it reaches a light boil or do I let it boil for 5 to 7 minutes? Thanks!
Remove from heat as soon as it reaches a light boil :)