After trying countless hot fudge sauce recipes, I was never satisfied—they were too runny, too grainy, or just didn’t taste right. That’s when I set out to create my own, and I finally cracked the code! This hot fudge sauce is everything I’ve ever wanted: thick, rich, and perfectly gooey. It is better than the expensive jar you buy at the grocery store and it’s perfect for topping ice cream, drizzling over cakes, or even as a fudge layer in pies.

Use your hot fudge in our decadent S’mores Frappes or indulge in our Chocolate Peanut Butter Swirl Milkshakes.

Why Our Recipe

  • It takes less than 15 minutes to make your own hot fudge sauce that’s better than anything you can buy at the store.
  • The key is to blend the sauce in the blender for silky smooth results.
  • Stays good in the fridge for up to a month so you can have it on hand for all your hot fudge needs.
Spoon drizzling in Hot Fudge sauce into a mason jar full of hot fudge.

You may already have all the ingredients on hand to make this! With just a few simple steps, you’ll be rewarded with a silky, smooth sauce that tastes like it came straight from a gourmet sweet shop. The key to that perfect texture is blending the sauce at the end, ensuring every spoonful is smooth and indulgent. Once you make it, you’ll never reach for the store-bought stuff again!

Ingredient Notes

  • Salted Butter: We want that extra pinch of salt when it comes to chocolate because it enhances the flavor. If you only have unsalted, just add a pinch of salt.
  • Unsweetened Cocoa Powder: This is half of our chocolate element so the better quality the better the taste. Be sure to use cocoa powder, not hot cocoa mix. This also works with Dutch process cocoa powder.
  • Chocolate Chips: We like the sweeter, milk chocolate for our personal tastes, you can also use semisweet chocolate chips in the same amount if you like the darker side.
  • Granulated Sugar: There’s no substitute for sugar in this recipe.
  • Evaporated Milk: Be sure to use evaporated milk, not sweetened condensed milk, as they are very different products.
  • Vanilla Extract: A little vanilla is a flavor enhancer for chocolate.

Hot Fudge Chemistry

Hot fudge sauce is considered low-level candy making. It is a finicky science and small missteps can be disastrous. Don’t fret though, if you can follow instructions then you can make candy.

Too Much Heat: 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. Then, always 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. 

Doubling and Substitutions: Doubling a candy recipe can be difficult as it affects the cooking time, pot size, and more. Substitutions are unpredictable 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.

Mason jar full of hot fudge with a metal spoon in it.

Why the Blender?

The key to this recipe is the blender. The blender not only smoothes out your sauce, it aerates it too. One of the last steps in chocolate making is always aeration. Aeration is a process that churns air into the chocolate. This is the key to getting a smooth, creamy result. Do not skip this step in the recipe and be sure to blend it for the full two minutes. Trust me, it makes a huge difference.

Blender Safety: Blending hot liquids can be dangerous if not done carefully. Always vent the lid of your blender to allow steam to escape—remove the center piece or leave a small gap, and cover the opening with a kitchen towel to prevent splatters. Never fill your blender more than halfway with hot liquids to avoid overflow, and if needed, blend in batches.

Storage & Reheating Instructions

Refrigerate the hot fudge sauce in an airtight container or mason jar for up to 1 month. Be sure to let the sauce cool to room temperature before refrigerating.

Reheat on the stove in a small saucepan over low heat, stirring constantly, until warmed through. If the sauce is too thick, add a splash of milk to loosen it up.

Reheat in the microwave by placing the desired amount of sauce in a microwave-safe dish and heat in 15-20 second intervals, stirring in between to ensure even heating. Smaller amounts will only need one interval while larger amounts will require multiple.

Drizzle hot fudge sauce on…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.