This hot fudge sauce recipe is rich, fudgy and easy to make with evaporated milk, chocolate chips, sugar, butter and vanilla. It’s the best to drizzle on top of ice cream!

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Best Hot Fudge Sauce with Evaporated Milk
Ditch the store-bought toppings and try making your own hot fudge sauce, strawberry sauce, caramel sauce, butterscotch sauce and whipped cream at home!
The best part about this thick chocolate fudge sauce is that you can whip it up with 5 ingredients in 10 minutes. I like to keep a jar in my fridge at all times to make ice cream sandwich cake or drizzle on easy homemade ice cream.
Ingredients Needed

Find the full printable recipe with directions below.
- Chocolate chips: I prefer to use Guittard semi-sweet chocolate chips. For best chocolate flavor, any high quality brand will work even baking chocolate.
- Sugar: We use a granulated sugar which adds the sweetness.
- Evaporated milk: This old fashioned ingredient withstands the test of time and adds the perfect creaminess to this fudge sauce. It can be replaced with half and half.
- 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.
How to Make Hot Fudge
This takes only 10 minutes from start to finish! While store bought may be convenient, the taste of making homemade hot fudge sauce 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. I picked up this tip when making my bread pudding sauce recipe!
- 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 Sauce
- Drizzle over a banana split or a bowl of homemade ice cream.
- Serve as a topping over slow cooker chocolate cake or pizookie
- Drizzle over a warm cup of hot chocolate.
- Use it to make Oreo ice cream cake or this Mississippi mud pie!
- Layer it in this ice cream pie recipe!
- Drizzle over homemade brownies.
Storage
- Store: Store your hot fudge recipe 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.
- Reheat: 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.

Drizzle your hot fudge chocolate sauce over cheesecake dip, this s’mores ice cream recipe or on top of Oreo peanut butter pie!
More Chocolate Recipes

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 2 cup chocolate, 3/4 cups sugar, 12 ounces evaporated milk and 2 Tablespoons butter in a medium saucepan. 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.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Peggy
This chocolate sauce is Awesome!!
Merlyn Swarm
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.
I Heart Naptime
Of course! I’m so happy you love the recipe, Merlyn. Now I’m craving mini cheesecakes…mmm!
Sandy
I just made this and it is kinda bitter from semi -sweet chips. Any ideas on how to sweeten it?
Jamielyn Nye
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.
Joseph Pena
I added a 1/4 tsp of pink Himalayan salt and it cut the bitter and made it sweeter. You could try that.
Thea
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 Heart Naptime
I’m so happy to hear that! Thanks for your comment and review, Thea :)
MaryJo
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.
Jamielyn Nye
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.
Norita
OHMYGOSH!!!
So good!
Mira taybe
Yum thanks I follow recipes my own way sometimes 😂 thus was inserted into the middle of a chocolate cookie cake 😱😂
I Heart Naptime
Sounds delicious!
Markie
Just made this and it is so easy! Plus it’s delicious and thick like I like it!
Jamielyn Nye
I’m so glad you enjoyed it! :)
Priyanka
Hi, is there a substitute to evaporated milk?
Jamielyn Nye
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.
Tracy Yager
Will this keep if I make it, then store in an air tight container and mail it to someone? Or does it need to be refrigerated immediately? Thanks! Also should I use a pressurized mason jar or is not pressurized ok? Thanks!
Jamielyn Nye
I’m not sure it would do so well left out of the fridge so long. Since it has milk in it, I would think it needs to be refrigerated shortly after making.
Kimberlia
Super quick super easy and delicious recipe!!!
Jamielyn Nye
I’m so glad you enjoyed it!
Emily
I am never buying store bought hot fudge again! This tasted WAY better and is really easy to make!
Krissy Allori
Hot fudge is my favorite ice cream topping. I can’t say that I’ve ever made it. But after seeing your recipe it really does look simple with just basic ingredients. I am going to give it a shot! Thanks!
Ashley F
The BEST! So easy to put together and taste so good on ice cream! Just pefect!
Amy
Now I need a big bowl of ice cream to put this one!
Catalina
Oh my goodness! How goood this sauce looks! Yummy!
Allyson
I seriously LOVE this stuff!
Chrissie Baker
Wow! This is an excellent recipe. It is SOOOO GOOOOD! I thought at first that it would not be enough chocolate, but it was perfect. Thank you!
Amanda
Ooh I have lots of ideas for this ! Thank you for sharing !