Description
This easy homemade Hot Fudge Recipe makes the most decadent, smooth, and chocolatey sauce you’ll ever taste. Ready in just minutes, this rich and glossy fudge sauce is perfect for drizzling over ice cream, brownies, pancakes, or any dessert that needs a chocolate upgrade. Made with real butter, chocolate, and cocoa, it delivers that deep, indulgent flavor that store-bought versions just can’t match. Once you try this recipe, you’ll never want to buy hot fudge from a jar again!
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 (depending on desired richness)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a small or medium saucepan, melt the butter and bittersweet chocolate (or semisweet chocolate chips) together over medium-low heat, stirring frequently until smooth.
- Slowly whisk in the evaporated milk (or half and half) until fully combined.
- Add the granulated sugar, unsweetened cocoa powder, and salt. Whisk until smooth and well-blended.
- Keep the mixture over medium-low heat and continue whisking for about 5–6 minutes until it comes just to a boil.
- Reduce heat and simmer for another 2–3 minutes, stirring constantly to allow it to thicken slightly.
- Remove from heat and stir in the vanilla extract.
- Serve warm over your favorite desserts or allow it to cool before storing in a jar or container.
Notes
- Serving: This hot fudge sauce is best served warm. Pour it over ice cream, brownies, pancakes, waffles, or cheesecake for a luscious chocolate finish. You can also use it as a dip for fruits or marshmallows, or swirl it into milkshakes for a rich chocolate flavor.
- Reheating: To reheat, warm it gently in the microwave for 10–15 seconds or heat on the stovetop over low heat until it reaches your desired consistency. Stir well before serving.
- Storage: Store the hot fudge in a heat-safe glass jar or airtight container in the refrigerator for up to 3 weeks.
- Freezing: You can freeze it for up to 2 months. Let it thaw overnight in the refrigerator and reheat gently before using.
- Tip: For an extra glossy and thick texture, simmer the sauce a bit longer or add a teaspoon of butter before serving.