I make this rich, smooth, and indulgent hot fudge sauce in just 10 minutes, and it instantly transforms any dessert. It’s thick, chocolatey, and perfect for drizzling over ice cream, brownies, cakes, or anything that needs a fudgy finish.
Why I’ll Love This Recipe
I love how easy this sauce is to whip up with pantry staples and no special equipment. It tastes better than store-bought, and I can control how rich or sweet I want it. Plus, it keeps well in the fridge, so I always have a jar ready for a spontaneous dessert moment.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup unsalted butter 4 ounces bittersweet baking chocolate or ⅔ cup semisweet chocolate chips 8 ounces evaporated milk or half and half ¾ cup granulated sugar 6 to 8 tablespoons unsweetened cocoa powder ¼ teaspoon salt 2 teaspoons vanilla extract
Directions
In a medium saucepan over medium-low heat, I melt the butter and chocolate, stirring frequently until smooth.
I whisk in the evaporated milk (or half and half) until it’s well combined.
Then I add the sugar, cocoa powder, and salt, whisking until fully blended.
I continue cooking over medium-low heat, whisking often, for about 5–6 minutes until the mixture just reaches a boil.
I reduce the heat and simmer for 2–3 more minutes, stirring constantly until the sauce slightly thickens.
I remove it from the heat and stir in the vanilla extract.
I serve it warm or let it cool and store it in a jar in the refrigerator for up to 3 weeks.
Servings and timing
This recipe makes about 2 cups, which is approximately 16 servings at 2 tablespoons each. Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes
Variations
Sometimes I use 6 tablespoons of cocoa for a milder chocolate flavor, or go all in with 8 tablespoons for a deep, rich taste. I like using half and half when I want a slightly creamier result. If I’m out of baking chocolate, semisweet chocolate chips work beautifully.
Storage/reheating
I store the cooled sauce in a sealed jar in the fridge for up to 3 weeks. When I want to use it, I reheat it in the microwave at 50% power in 15-second bursts, stirring between each until warm and pourable. If the sauce turns grainy, blending it for a minute smooths it right out.
FAQs
Can I freeze this hot fudge sauce?
I don’t recommend freezing it since the texture can change. It stores well in the fridge, so I just make a fresh batch when needed.
What can I serve this sauce with?
I love it over vanilla ice cream, drizzled on brownies, pancakes, or even stirred into warm milk for a quick hot chocolate.
Can I use milk instead of evaporated milk or half and half?
I’ve tried it with regular milk, but it doesn’t get quite as rich or creamy. I stick with evaporated milk or half and half for the best texture.
How do I fix grainy fudge sauce?
If the sauce turns grainy, I blend it with an immersion blender or regular blender for 1–2 minutes until smooth again.
Is this sauce thick enough to use as a filling or dip?
Yes, it thickens nicely once cooled. I let it sit a bit before using it as a dip for fruit or as a cake filling.
Conclusion
I love having this quick hot fudge sauce in my back pocket—it’s rich, chocolatey, and comes together in no time. It’s my go-to dessert topping, whether I’m dressing up a simple scoop of ice cream or adding flair to a homemade treat. Once I made it from scratch, I never went back to store-bought.
Rich, smooth, and indulgent hot fudge sauce made in just 10 minutes—perfect for drizzling over ice cream, cakes, or any dessert that needs a chocolatey upgrade.
Ingredients
¼ cup unsalted butter
4 ounces bittersweet baking chocolate or ⅔ cup semisweet chocolate chips
8 ounces evaporated milk or half and half
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons vanilla extract
Instructions
In a medium saucepan over medium-low heat, melt the butter and chocolate, stirring frequently until smooth.
Whisk in evaporated milk (or half and half) until well combined.
Add sugar, cocoa powder, and salt; whisk until fully blended.
Continue cooking over medium-low heat, whisking frequently for 5–6 minutes until the mixture just reaches a boil.
Reduce heat and simmer for 2–3 more minutes, stirring constantly until slightly thickened.
Remove from heat and stir in vanilla extract.
Serve warm or let cool before storing in a jar in the refrigerator for up to 3 weeks.
Notes
Use 6 tablespoons cocoa powder for a milder flavor or 8 for a richer chocolate taste.
Substitute half and half for evaporated milk if preferred—both work well.
Store leftovers in an airtight jar; reheat in microwave at 50% power in 15-second bursts.
If sauce is grainy, blend it for a minute or two until smooth.
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