Easy Homemade Hot Fudge Sauce
This easy hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!
Hot fudge sauce is an absolute necessity for anyone who loves ice cream. What goes better with cold and creamy vanilla ice cream than a soft and smooth chocolate sauce? Not much of anything, right?!
I first made homemade hot fudge sauce nearly four years ago, and while it’s very good, I wouldn’t say it’s perfect. There is a longer list of ingredients and some of the reviews were that it was a little bit too bitter and became too chewy when it was poured over ice cream. Challenge accepted. I’ve been testing some new recipes here and there for awhile and I finally found a total winner, the search is definitely over!
A few recipes I tried were just too involved for something simple like a hot fudge sauce, and some got too painfully hard once poured over ice cream – no good!
MY OTHER RECIPESThis hot fudge sauce recipe, as it turns out, is pretty much all over the Internet and most people attribute it to a mom or grandma’s recipe box, which makes me love it even more. You likely have all of the ingredients you need in your pantry, and you can whip this up in less than a half hour, beginning to end. It’s on the sweeter side, so not too bitter, and it remains nice and soft when it’s poured over cold ice cream.
Make this immediately and keep a jar in the fridge all summer – there’s nothing quite better than a fabulous hot fudge sundae!
Three years ago: Snickers Cake
Four years ago: Jalapeno Cheddar Bagels
Easy Homemade Hot Fudge Sauce
This easy hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!
Ingredients:
- 2 cups (227 grams) powdered sugar
- 1 (12-ounce) can evaporated milk
- ½ cup (113 grams) salted butter
- ¾ cup (128 grams) semisweet chocolate chips
Directions:
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and, stirring constantly, boil for 8 minutes.
- Remove from the heat and allow to cool slightly before serving. The sauce can be stored in an airtight container in the refrigerator for up to 1 month. Reheat as needed.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from Lil’ Luna)
All images and text ©
Ooookay I was about to go to the gym, be healthy and train off those calories… But now all I want to do is make and eat this fudge! Love this recipe, will definitely remember it for when we have some ice cream.
Have a great week!
wow,che delizia,salvo la ricetta,grazie per la goduria i gelati adesso andranno a ruba,buona settimana
This looks SO good, like it would be wonderful right from the jar with a spoon in the event no ice cream is to be found in my freezer ;) Adding this to my to-do list for this rainy Monday. I think we might need something to help celebrate a Penguins win on Wednesday :))
My family got me the ice cream freezer that goes with my mixer for Christmas. Making ice cream has become addictive as much as it is delicious!
I made your salted caramel sauce a few weeks ago to use in homemade frozen custard (added chocolate covered pretzels and the caramel sauce to the custard). It was delicious, and now this. So nice to have options :)
GO PENS!!
I’ve been reading your site for several years as I am from Steubenville and I love hearing about Pittsburgh. But there are so many pop up ads on your site it is very annoying and very hard to navigate around them to read the story and recipe. I’m thinking of just giving up.
Hi Michelle!
This fudge sauce is one of my favorite things!! Each year for my birthday I have an ice cream cake that has an Oreo crust, a layer of vanilla ice cream, Spanish peanuts, and then a layer of this fudge sauce! It is beyond delicious! As a fellow peanut/chocolate fan I thought he you might appreciate this combination!!! I love your blog- thank you!!
I actually just made your other (which I love!) hot fudge sauce last week. Now I need to give this a try, while I still have the other to compare with, to see which I like better!
Oh yum! This is a necessary must-make! How did we ever live without it!
I just made this and it’s very good.
I LOVE the thickness of it. Perfect!
I think next time I will use Milk Chocolate chips as this is just a bit too medium dark for my liking. My kids feel the same.
I could see making this with Butterscotch chips or even White Chocolate chips.
Thanks for the recipe.
I made this last night. It is wonderful. I added another quarter cup of the chips to make it a little more chocolately. It’s greatvrightboff the spoon too. No need for ice cream!
I can’t seem to see the Pinterest button under Share this Post. I’ve on several of your posts. :(
Hi Pam, Give it another try, the javascript stopped working and I had to re-work the code! They are showing now :)
Bit of a silly question, could I use any type of semi- sweet chocolate instead of chocolate chips. Here in the UK, most supermarkets sell below par chocolate chips and I already love your other hot fudge sauce and wouldn’t want to take anything away from the flavoured this one.
Thanks
Hi Faye, Yes, absolutely!
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Just wondering if I can use this in sauce instead of your old one in your copy cat ice cream cake, or will it freeze rock hard?
Hi Erin, I haven’t tried it, but this doesn’t get rock hard in the fridge, so it might be okay. Sorry I can’t give you a definite answer!
Good news! My ice cream cake is still in progress, but the test bowl is yielding promising results – still deliciously fudgey!!!
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I made this last night because I had some vanilla ice cream in the freezer. My husband and I both loved it. Thank you!
So easy to make. Came out perfect. Followed directions as written.
I found this online on a quick search. Had the ingredients so I made it. It is very simple to make, and it turned out delicious! Will make again!
Super easy. Great taste.
Very good and easy. I added 1/4 c cocoa to make extra fudgy!
Fantastic… Just made this and it was perfect.
Made this to go over homemade peppermint ice cream. YUM!!! Fast, easy delicious.
Excellent. Rich. Silky. Loved it.
Love this recipe! I like a darker chocolate so I added 2 tablespoons of cocoa and a dash of salt to this at the beginning and then a little bit of vanilla after I removed it from the heat. It was delicious!
This recipe is not the same as not fudge served on a normal ice cream sundae. This is more like a watered down fudge.
Is there any alternative to butter than I can use?
Hi Margo, I haven’t experimented with any butter substitutes, so I’m not sure how one would work.
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!
A BIG hit! Absolutely delicious — made with Guittard chocolate chips (predominately semi-sweet with a few milk chocolate). Yummy and easy to make.
Wonderful! Great for dipping, desserts and hot fudge cake❤ Easy to make, stores in the refrigerator and doesn’t take a bunch of time :)
I made this, but added a pinch of salt a teaspoon of vanilla and 14 Dove dark chocolate promises. Now it is perfect. Tastes just like hot fudge should.
Hot fudge sundae? I can make them myself with homemade fudge sauce in my kitchen?
Whee! My taste buds are stimulated by delightful, relished memories of hot fudge sundaes, consumed while twirling on dairy bar cushioned seats, with my cousin, in the Howell, Michigan, drug store on Grand River Ave., in the early years of the 1950’s. Sweetened thanks to you! Cheers!
Thank you so much for putting the mass in the ingredients list. I perfer to measure by weight and so few recipes do.
I’ve made the hot fudge sauce twice following the recipe exactly, and both times the butter has not fully incorporated. It just leaves a skim around the edges. Any thoughts?
Just made the recipe and I, too, have butter standing around the edge of the pan. Any thoughts, anyone?.
Gwen and Roma, That’s so strange, I’ve never had that happen! I would allow it to cool, and then whisk it to incorporate to see if everything will come together nicely. If it still doesn’t work, then the next time I might try melting the butter and chocolate together over very low heat first, then adding the powdered sugar and evaporated milk and bringing everything to a boil.
Can you please confirm this is regular evaporated milk and not sweetened condensed milk? Thanks.
Hi Kaisha, Yes! Evaporated milk, NOT sweetened condensed milk.
Words can’t describe how good this stuff is!! it is incredible. It never made to the ice cream – – – ate it right out of the jar!!
Hello. We tried this recipe and it was more like an icing and needed MUCH more chocolate. It was much too heavy on the evaporated milk and confectioners sugar. It really was not good. We tried to rescue it by adding more (and more) chocolate but just ended up tossing it. I would not make this again.
I found that adding a bit of vanilla really enhances the flavor. My second batch I made with 1/2cup chocolate chips and 1/2 unsweetened chocolate 2 t vanilla, 1/2 t salt. Really great, grown up flavor. Not for those who don’t love the dark side!
Do you have any suggestions for making a large quantity?Many small batches rather than one big one? Thinking of this for the neighborhood gift exchange.
Hi Cathy, I think one large batch should work okay!
Amazing! This is a family favorite! So easy, make it for holiday gifts!