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!
Table of Contents
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
- 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.
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
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
EASY Hot Fudge
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. 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!
Around Christmas time, I love serving this hot fudge over peppermint ice cream with candy canes on top. SO delicious!
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 :)
Will do.