Hot fudge sauce is rich and decadent and the perfect topping for all your desserts. Spoon it over ice cream, cheesecake, or use it as a fruit dip!
Homemade Hot Fudge Sauce
Dessert is where it’s at in my house. No matter what delicious dinner I make, I always need a bite or two of something sweet before I head to bed.
The struggle is real, ya’ll!
My favorite thing to eat is cheesecake but I tend to over indulge with this.
You can’t have part of a slice, you have to eat the whole slice!
So, when I have no will power, I turn to ice cream.
I can put one scoop in a dish, top it with a little chocolate sauce, and have the perfect portion.
Also, makes the ice cream pint last longer…
I always have hot fudge sauce or magic shell on hand because I love chocolate, but don’t want leave out all the delicious ice cream flavors out there by only buying chocolate ice cream.
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Are you currently buying your hot fudge sauce at the store? Well STOP THAT RIGHT NOW!
This hot fudge sauce recipe is so much better than store bought which is full of extra preservatives to make it shelf stable.
You don’t need that crap in your life.
What is the difference between hot fudge and chocolate sauce?
They are really the same thing with with two different textures. Chocolate sauce is thinner and stays liquidy when cold in the fridge.
Think chocolate syrup that you pour into milk to make chocolate milk.
Hot fudge sauce is much thicker and needs to be slightly warmed to pour over vanilla ice cream.
Who makes the best Hot Fudge?
You do now!
This one hot fudge sauce recipe with sweetened condensed milk simplifies the ingredients and the process, giving it that smooth and creamy texture like your favorite fudge.
What is Hot Fudge made of?
Most recipes will use heavy cream, sugar, and cocoa powder. Some even use evaporated milk and corn syrup.
I don’t know about you, but I don’t have time for all that nonsense.
As you have heard before “Keep it simple!” That’s true in this sense!
- chocolate chips
- sweetened condensed milk
I prefer to use dark chocolate chips to get the richest flavor I can get.
How to make Hot Fudge Sauce from scratch
First: In a heavy-bottomed pot, melt the butter. Add in the sweetened condensed milk, heat and stir to combine. Bring to a simmer.
Second: Slowly stir in your choice of chocolate chips. I prefer dark, but that’s just me:)
Third: Once the chocolate starts to melt, remove from the heat. Spend a couple minutes stirring and letting it cool slightly.
Fourth: Serve immediately over your fave dessert or store it in a jar or container with lid in the refrigerator.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How long does it last?
It will keep in your refrigerator, tightly closed, for up to a month if you don’t eat it all before then.
How do I reheat it?
Place the jar, or a microwave safe bowl, in the microwave and heat at 20-30 second intervals until warmed through.
Be sure to stir in between heatings!
Tapas Tips & Tricks
- stir in vanilla extract for another level of flavor.
- toss in a few peanut butter chips for a great flavor combo.
- add in some extra salt to make a salted chocolate sauce.
- store in small jars and give as gifts!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy recipe for homemade hot fudge sauce is just what you need to round out your dessert plans! Think ice cream sundae bar, dessert treat board like this one, or just eating by the spoonful!
- ½ cup chocolate chips (milk, semi sweet, or dark)
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- In a heavy bottomed saucepan, melt the butter over medium heat.
- Slowly stir in the sweetened condensed milk and chocolate chips until the chocolate is all melted and has a smooth consistency.
- Remove from the heat. Stir and let cool.
- Pour into a glass jar or other container with a lid.
- Serve immediately with your favorite treat.
- Store in the fridge for up to 3 weeks.
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 118Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 8mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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