Hot Fudge Sauce
You are going to LOVE how simple it is to make your own Hot Fudge Sauce at home. Forget the store bought stuff! This easy recipe is the BOMB!
Hot Fudge Sauce
It’s thick. It’s creamy. It’s silky smooth. It’s oh so chocolatey. I could eat this Hot Fudge Sauce right from the jar. No kidding around here! If you are a fan of McDonald’s Hot Fudge Sundaes or DQ’s Peanut Buster Parfait, you are going to want to try this recipe. I think it’s even better!
Why make your own Hot Fudge Sauce? Why not? It’s straightforward and you know exactly what ingredients are going into it.
How to Make Hot Fudge Sauce
You’ll need a can of evaporated milk, semi-sweet chocolate chips, sugar, butter and vanilla extract.
Add the evaporated milk, chocolate chips and sugar to a saucepan on the stove over medium heat. Heat till it starts to boil and make sure you stir it constantly. Then, once it boils, remove the saucepan from the heat.
At this point, you’ll stir in the butter and vanilla extract.
Leave it to cool for 30 minutes at room temperature. It will thicken up and become even glossier.
Serve it warm over ice cream, cake, cheesecake or whatever dessert you like.
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If you are like me, you’ll grab a spoon and take a few bites right from the jar!
Your Hot Fudge Sauce is fine in the fridge for up to 1 month. Store it in a jar or airtight container.
When you are ready to use it, heat it up slightly in the microwave so it’s loosened up. It will thicken up considerably in the fridge and be almost like a pudding. Not that I’m complaining….
My dad brought someone over to help me with the yard work. It was during that mega heatwave we just had so I offered him some ice cream. I made a Hot Fudge Sundae and he devoured the bowl like there was no tomorrow. I guess that’s a sign it’s a good recipe!
What will you serve with your Hot Fudge Sauce?
- 1 354ml can evaporated milk (about 12 oz)
- 2 cups semi-sweet chocolate chips
- 1/2 cup sugar
- 1 tbsp butter
- 1 tsp vanilla extract
- Add milk, chocolate chips and sugar to a saucepan over medium heat. Heat to boiling, stirring constantly. Remove from heat.
- Stir in butter and vanilla extract.
- Cool for 30 minutes and serve warm.
Store sauce in fridge for up to 1 month. Heat slightly before serving.
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Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 312Total Fat: 14.7gSaturated Fat: 9.2gTrans Fat: 0gUnsaturated Fat: 0.7gCholesterol: 3.1mgSodium: 37.2mgCarbohydrates: 44.6gFiber: 3.2gSugar: 38gProtein: 5.7g