This easy hot fudge sauce requires only 3 ingredients and comes together in about 5 minutes! It was a staple at my house growing up, and we especially loved it during the holiday season over peppermint ice cream. You could also use it as a fondue to dip apple slices, strawberries etc.
Ingredients Needed
- Sweetened Condensed Milk
- Butter
- Chocolate – because the sweetened condensed milk is already sweet, you’ll want to use a darker chocolate. Semisweet works great, but I prefer dark or even bittersweet, myself. I would avoid milk chocolate. You can use a baking bar, or simply chocolate chips.
How to make Easy Hot Fudge Sauce
Literally just melt all the ingredients together. That’s it! it just takes minutes for the most delicious, smooth, chocolaty sauce.
Storage and Other Tips
- Keep leftovers in the fridge in an airtight container. It will thicken into a fudgy consistency that’s delicious eaten cold from the fridge with a spoon (just guess how I know that.) To warm back up, just heat in 20-30 second intervals in the microwave until warm and smooth. You can also place it in a pan on the stovetop again and gently warm that way.
- This is a great recipe to make for holiday gifts. I package in mason jars- just be people know that it hasn’t been pressure canned, so it needs to be refrigerated, and to warm it up to use it.
Easy Hot Fudge Sauce
This quick hot fudge is destined to become your new go-to for topping ice cream! Chocolate, butter, and sweetened condensed milk blend together to make an ideal thick, chocolatey fudge sauce perfect for drizzling on a sundae or dipping your favorite fruit.
Servings
Ingredients
- 3 ounces semi-sweet chocolate 3 squares of baking chocolate, or about 1/2 C chocolate chips. Avoid milk chocolate as it's too sweet, however both dark and bittersweet are awesome. Semisweet works as well, though I prefer something darker.
- ¼ cup salted butter
- 1 14 oz can sweetened condensed milk
Instructions
- If you’re using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
- Combine chocolate, butter, and sweetened condensed milk in a saucepan. Place pan over medium heat and melt, stirring continuously, until everything melts together.
- Serve over ice cream, or as fondue with your favorite fruit. This sauce will thicken upon standing, so if you're using it for fondue, you may want to put it in a warmed container.
Notes
- One batch yields 1 3/4 cups (14 fluid ounces) hot fudge.
- If you have leftovers, store in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by. If you want to use it as sauce again, simply microwave at 15-30 second intervals, stirring each time, until desired consistency is reached.
Nutrition
Calories: 150kcal, Carbohydrates: 8g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 62mg, Potassium: 83mg, Fiber: 1g, Sugar: 5g, Vitamin A: 244IU, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 1mg
Calories: 150kcal
Cost: 5
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Questions & Reviews
Yum! Honestly anything with Sweetened Condensed Milk has to be good. Right??? Thanks, Love your blog!
Do you have the recipe posted somewhere for the caramel sauce? I love the hot fudge sauce, I've made it over and over and LOVE it! Thanks!
hopie-
yes, just use the regular size can of sweetened condensed milk (14oz I think) And if you plan on serving 12, I’d definitely double it! Better to have a little too much, than too little 🙂
I missed how many this serves and do you use the regular can of sweetened milk? i want to serve this on thanksgiving for 12 will it be enough? or should i doulble it and one last? can i add extra chips or should i make this to the T. I have tried other fudge sauces and pretty much given up until i read this and all your reviews!
thanks
hope in kansas 11/08
I just remembered that I asked this question a while back and came back to check the post. I meant caramel sauce…duh. Sorry! I’m sure you have a hard time not typing “duh” in answers to questions sometimes! Sorry…I’ll wait for the carame sauce 🙂
bz and laura- no don’t worry, you’re not blind! I had planned to do the two recipes that day, but I ended up just posting the chocolate. The caramel sauce is just a basic caramelized sugar + cream + butter, and I’ll put it up on of these days!
Do you have a recipe for the caramel sauce or did I miss it?
What’s wrong with you Alison, you don’t like chewy lumps in your chocolate sauce?? lol. Most likely, the heat was a little to high and the sweetened condensed milk got stuck to the bottom of the pan. Then when you stir it, it gets scraped off and stirred into the sauce resulting in “chewy lumps.” I know because I’ve done that before! lol. Try using a non-stick sauce pan, and starting on a lower heat, or just do it in the microwave.
I made this and it was delicious, but mine also had some chewy lumps in it. Is it supposed to be that way, or did I not stir enough, cook on too high of a heat, cook too long? I mean, I’m all for chewy lumps if that is how it is supposed to turn out, but for some reason I think I did something wrong. Any ideas what may have happened?
Now you need to offer a prize for the people who live more than 10 miles away because that is just not fair! Maybe you should send us a cool kitchen tool or a bottle of that smoked paprika??? 🙂 You know you love me BEST right???