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
Any idea how many jars one recipe will make (the shortest ones)? Thank you!
I made a triple batch of this indescribable fudge today. I chose to melt the ingredients on the stove but the recipe is so easy and quick. I have already put them in the little mason jars for Christmas gifts. For now I will leave the jars in the refrigerator and when it's time to deliver these beautiful gifts I will put them in my little cooler and deliver them personally.
One last comment;if you shop at Walmart you can make this so cheap. I used the El Mexicano brand sweeten milk and it's texture and taste was better than the more expensive brand.
If I wasn't a diabetic I would just leave the spoon in the jar like Sara indicates she does!
I will NEVER buy store bought chocolate fudge again because this tastes better than anything I have ever tasted.
I'm sorry, I keep forgetting to answer that question! I'll go add it to the post for future reference. Immediate refrigeration isn't needed for the fudge sauce or the caramel sauce. If they are going to be stored overnight or for extended periods of time, then pop them in the fridge, but they will be fine at room temp for most of a day. After being refrigerated this sauce will be thick and fudge like (try it with a spoon!) so just remove the metal ring from the jar and reheat in the microwave until soft again.
I have the same question as a few others… If I give this away in jars, how should they store it? Would it work to store in the fridge and they can reheat in the microwave? Or keep at room temp? Same for the caramel sauce?
Okay I notice everyone is asking for the recipe for the caramel sauce. I however would like the recipe for Puffed French Toast.
Is West Jordan, Utah close to where you are? 🙂
Mmmmm mmmmmm – that's some good stuff!
Sounds delicious! I am in the process of making it right now! Could you please give us instructions on refrigeration, shelf life, etc? Thanks!!
Does baking chocolate include the unsweetened kind?
P.S. We love your site!
Lisa
Just found your blog today…love it! Staying!
Do you have to heat and seal the jars like in a traditional canning method? How long will they stay shelf stable? Refrigerate? Thanks so much for all the great recipes and tips! Jeanette