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
I just made this! It is sooo good im not sure its going to last long enough to put in the fridge! 🙂 you guys are the best ever!! Not sure why I waited so long but now i have a new "secret" to bring to the potlucks! Thanks Ladies!
HELLO AND THANKS FOR TAKING THE TIME TO GIVE US SUCH WONDERFULNESS
!!! (MAYBE NOT A WORD BUT YOU GET IT…LOL) I HAVE ALSO TRIED THIS WITH WHITE CHOCO (BROWNIES AND STRAWBERRIES AND ICECREAM)AND BUTTERSCOTCH ICECREAM, THAWED PEACHESWITH VILILLA WAFERS CRUNCHED) CHIPS AND IT IS GREAT….THE BUTTERSCOTCH IS VERY SWEET BUT WITH SOME OF THE LESS SWEET VANILLA ICECREAMS IT IS JUST GREAT.
I just made a bunch of jars of this for giving away and found the cutest jar tags on Lolly Chops blog. The go right on the top and are adorable! Check it out and skip the drive to the store!
I need to stop licking the spoon on this stuff…. I'm gonna barf LOL…. sooooo gooooooood:)You guys are right. Butter is way better. Thanks!!
Joelle- they're fine at room temp for a day or two. If you're going to be storing them longer then just pop in the fridge.
Either works fine!
cool thanks. What about the baking chocolate vs the chips?
Angela- definitely use real butter. In fact, when cooking in general, unless margarine is specifically called for, you'll always get better results with butter. Enjoy!
Also, does it matter if you use margarine or butter in these things? Do you think it tastes richer or different at all with the butter? I don't know what the difference is….
Do you think it makes a difference if you do the baking chocolate vs the chips??? Which one is yummier, or does it come out the same?