Straightforward From-scratch Hot Fudge Sauce
This straightforward hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!
Hot fudge sauce is an absolute necessity for anyone who loves ice cream. What goes better with cold and creamy vanilla ice cream than a soft and smooth chocolate sauce? Not much of anything, right?!
We first made from-scratch hot fudge sauce nearly four years ago, and while it’s good, we wouldn’t say it’s reliable. There is a longer list of ingredients and some of the reviews were that it was a little bit too bitter and became too chewy when it was poured over ice cream. Challenge accepted. We've been testing some new recipes here and there for awhile and we finally found a total winner, the search is definitely over!
A few recipes we tried were just too involved for something simple like a hot fudge sauce, and some got too painfully hard once poured over ice cream – no good!
This hot fudge sauce recipe, as it turns out, is pretty much all over the Internet and most people attribute it to a mom or grandma’s recipe box, which makes us love it even more. You likely have all of the ingredients you need in your pantry, and you can whip this up in less than a half hour, beginning to end. It’s on the sweeter side, so not too bitter, and it remains nice and soft when it’s poured over cold ice cream.
Make this immediately and keep a jar in the fridge all summer – there’s nothing quite better than a fabulous hot fudge sundae!
Three years ago: Snickers Cake
Four years ago: Jalapeno Cheddar Bagels
Straightforward From-scratch Hot Fudge Sauce
Yield: 2 cups This straightforward hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!- 2 cups (240 g) powdered sugar
- 12 ounce (340.2 ml) can evaporated milk
- ½ cup (113.5 g) salted butter
- ¾ cup (135 g) semisweet chocolate chips
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and, stirring constantly, boil for 8 minutes.
- Remove from the heat and allow to cool slightly before serving. The sauce can be stored in an airtight container in the refrigerator for up to 1 month. Reheat as needed.
Notes
Nutritional values are based on one cup of sauce
- Yield: 2 cups
- Prep: 5 minutes
- Total: 25 minutes
Ingredients
- 2 cups ( 240 g ) powdered sugar
- 12 ounce ( 340.2 ml ) can evaporated milk
- ½ cup ( 113.5 g ) salted butter
- ¾ cup ( 135 g ) semisweet chocolate chips
Method
- Place all ingredients in a medium saucepan over medium heat.
- Bring to a boil and, stirring constantly, boil for 8 minutes.
- Remove from the heat and allow to cool slightly before serving. The sauce can be stored in an airtight container in the refrigerator for up to 1 month. Reheat as needed.
