Thick, fudgy, gooey and smooth….this really is The Best Hot Fudge Sauce recipe. It’s super easy to make your own homemade hot fudge sauce at home and it tastes so much better than the store bought stuff.
MY OTHER RECIPES
Best Hot Fudge Sauce Recipe
- ½ cup salted butter
- ⅓ cup unsweetened cocoa powder
- ⅔ cup milk chocolate chips
- 2 cups granulated sugar
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
- In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
- Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
- Remove from heat and add vanilla.
- Pour the mixture into a blender and blend the mixture for 2 whole minutes.
- Serve immediately or pour into a heat safe container to store.
Hot fudge sauce is considered low level candy making. Candy making is considered to be anything that has a main ingredient of sugar. It is a finicky thing and small missteps can be disastrous. Don’t fret though, if you can follow instructions then you can make candy.
Doubling a candy recipe can be difficult as it effects the cooking time, pot size, and more. Substitutions are dangerous in candy making because each ingredient has a very specific purpose. This is cooking chemistry. Unless you are an experienced candy maker just stick to the recipe.
A common mistake in candy making is cooking the sugar too fast. When a candy recipe says “bring to a boil” you should warm it at low-medium heat until everything is melted, then turn the heat up to medium high until boiling begins. Reduce the heat to medium to sustain a simmering boil. If you just flip the heat up to high you risk burning or otherwise ruining your sugar.
- 115 grams salted butter
- 35 grams unsweetened cocoa powder
- 120 grams milk chocolate chips
- 400 grams granulated sugar
- 354 mL evaporated milk
- 5 mL vanilla extract
- In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
- Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
- Remove from heat and add vanilla.
- Pour the mixture into a blender and blend the mixture for 2 whole minutes.
- Serve immediately or pour into a heat safe container to store.
The recipe “Best Hot Fudge Sauce” first appeared on The Stay At Home Chef on November 23, 2012.
A.J. Dub. (Amy) says
You're killin' me girl! This looks awesome!
Christy says
That looks so good.
ShellBell says
does this need to be refrigerated?
Rachel from The Stay At Home Chef says
Good question. Technically the sugar in it would act as a preservative enough to not refrigerate it, but I do keep mine in the fridge to extend how long it can be safely kept.
Anonymous says
I have a question. Can u can fudge sauce? Like jam or jelly so it can sit on a shelf or is that not recommended?
Rachel from The Stay At Home Chef says
The USDA has guidelines on canning and canning dairy products is not recommended. It sounds weird since the recipe itself calls for canned evaporated milk. I can't recommend doing it with this recipe, though obviously there is a way to do it since you can buy a jar of hot fudge at the store.
Katie F. says
SO excited to find this recipe; my husband loves hot fudge, and I'm making this to surprise him! He's very picky about it too, and yours looks perfect.
Rachel Farnsworth says
Yes, but it isn't ideal. Microwaving it too many times makes it weird. Once or twice should be fine. Or you can just remove what you need in a separate bowl.
Gail says
Looks great, and thanks for the cooking tips. I am afraid I am guilty of heating it too quickly. Now I know better, thanks!
Rebecca Turkel says
how long does this keep in the refrigerator?
Rachel Farnsworth says
At least two weeks.
Dawn says
Wow! I’m pregnant and an American living in the UK and cannot find anything resembling a hot fudge banana Sunday. This has done it. Well worth the time to make. I had to used unsalted butter so added a pinch of salt and also no blender so I poured it into a plastic measuring jug and whisked with a hand mixer. Thank you for this gorgeous recipe!
Mare says
Mine came out very runny and not thick. What went wrong?
Rachel Farnsworth says
My guess? Maybe you measured things wrong, or perhaps you didn’t boil it long enough.
Valerie says
How well does this freeze?
Rachel Farnsworth says
Freezing is not recommended. It stays good in the fridge for at least 1 month though.