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
Just made a quadruple batch for gifts and added 1 tsp. peppermint extract….it is DE-vine and didn’t seem to change the consistancy at all Thanks Kate and Sara!!!
I just made this today and it is delicious! I added about a tsp. of vanilla and it made it so yummy. Peppermint extract I think would be just fine. I jarred it up and made a double batch so I have plenty to give away. I love the idea of giving it as a gift with a little pint of ice cream!
so if I add a little extract – like a teaspoon will it “ruin” the consistancy? I’m thinking some pepperment would be so yummy this time of the year.
Yum! I made this over last weekend because I’d bought some peppermint ice cream and my husband thinks it’s too candy-ish and needed something to break up all the intense flavor. Well, this was the sure thing to do that! It literally was so easy to make and the best homemade hot fudge I’ve ever tasted! Thanks for the tips, it was nice that I had everything on hand too, no having to go buy heavy cream or anything like that. I actually doubled the batch too and the only reason we still have some in the fridge is because I don’t want my husband to realize how much I’ve eaten of it! I have to admit I’ve also sat and eaten a little warmed up just by itself, it’s that good. Thanks for the recipe!
Everyone loved it. Thanks!
So here I am, making this AGAIN!! I tried peanut butter chips today . . . its sinfully sweet (maybe too sweet for some). I can’t wait to try it on ice cream!! 🙂 So I have made semi-sweet, dark chocolate and peanut butter . . . I love them all! 🙂
I just made this sauce. Its great! However, I think I may have over cooked it. It doesn’t taste bad but its VERY thick! Next time I think i’ll take it off the burner sooner. Also, to answer the question about how much will it make, I filled two 8oz jars. I have some white chocolate chips, I’m thinking about trying that next! 🙂 Thanks for the great recipe.
Sara, I’ve wanted to try this recipe for a long time and finally got around to it today. I love how easy this chocolate sauce is to make and was also surprised by how far it will go. We dipped humongous strawberries into it and it was divine (of course, then I had to go work out for the second time today to make up for said divine-ness).
I’m looking forward to making it with dark baking chocolate instead of semi-sweet; maybe if it’s richer I will eat less? Yes, let’s go with that theory…
Thanks for the great recipe!
auti and tim- definitely a week or two. Honestly I don't know after that- I don't know of anyone who managed to keep it for that long without eating it!
how long does it last in the fridge for? a week? a month? a few months?