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!
This 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
Ingredients
- 2 cups (240 g) powdered sugar
- 12 ounce (340.2 ml) can evaporated milk
- ½ cup (113.5 g) salted butter
- ¾ cup (135 g) semisweet chocolate chips
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I can’t get evaporated milk in Denmark. Is there a substitute?
I made the hot fudge sauce today. I have been craving hot fudge topping over ice cream and I forgot to buy some at the store. It tastes really good. I think I will use milk chocolate chips next time to see the difference and decide from there which I prefer. In the meantime I know what I am having tonight for late evening snack.
Thank you for finding and sharing this recipe. I made it and tried it tonight and it takes me back to hot fudge Sunday’s at my grandparents house. I love it, thank you!
I made the recipe exactly as listed and ended with a product that is a beautiful toffee, but not dark brown colored creation. Is it possible that the amount of chocolate chips is listed incorrectly?
Hi Roxanne, The amount is correct; I’m so sorry this didn’t work out for you.
Fabulous and extremely easy!!!
I’ve made this twice, now. Love the flavor and how easy it is to make. Yes, it takes CONSTANT stirring while boiling and requires allowing time for it to cool down before topping a dish of ice cream so it’s not just hot syrup. The texture/consistency is a bit ‘grainy’, so I’ll be putting in more effort next time by using clarified butter and using the suggestion of adding some vanilla extract.
This was very thick, but you do have to constantly stir it while boiling for 8 mins. I added a large tablespoon of P B to mine and it’s yummy!