This classic homemade hot fudge sauce is rich and decadent, easy to make and keeps well in your refrigerator. It’s perfect for drizzling over ice cream, brownies and other desserts!
Hot Fudge Sauce
Hot fudge sauce has Hollywood roots, where it was said to be created at C.C. Brown’s, a Hollywood ice cream parlor established in the 1920’s that was a popular celebrity hang out. C.C. Brown’s has since closed, but this classic ice cream topping’s popularity has never wavered. Hot fudge is still the most popular ice cream topping and sundae fixing in the U.S. today.
Hot fudge differs from the chocolate sauce in the brown bottle you had as a kid. It’s thicker, has a richer chocolate flavor and is almost like it’s candy counterpart when it has cooled. It’s great to drizzle over ice cream, brownies, cake and other desserts. If you are like me, you can even eat it by the spoonful.
About this Recipe
This is a recipe from my Grandma Arlene and I’m unsure of the date but I found it in her old recipe spirals, where she recorded recipes from her favorite radio show. This homemade hot fudge sauce has less than 5 ingredients that you probably already have in your pantry or refrigerator: chocolate pieces (you can even use high quality chocolate chips), butter, sugar, evaporated milk and vanilla.
Making hot fudge is not as difficult as you might think. You simply combine the chocolate, butter, sugar and evaporated milk in a saucepan and carefully cook it over medium heat for 8 minutes once it begins to boil. Then, it is finished with vanilla extract when it is removed from heat. The key to this hot fudge sauce is to stir the mixture carefully while it is cooking so that it does not become grainy from overcooking.
You can serve it immediately after making. It will continue to thicken as it cools, so it may need re-heating to be spooned or poured. It will also keep well in the refrigerator, up to two weeks if sealed well. Just heat in the microwave in 30 second intervals, stirring after each interval until it is a pourable consistency.
Tips for Hot Fudge Sauce
- You can use chocolate chips for the chocolate pieces, but be sure to use a high quality brand. I like Guittard chips.
- The hot fudge sauce will keep in the refrigerator for up to two weeks.
- Reheat in the microwave in 30 second intervals, stirring after each interval until it is a pourable consistency.
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Hot Fudge Sauce
Equipment
- medium sized saucepan
Ingredients
- 3/4 cup chopped semi sweet or milk chocolate
- 4 tbsp unsalted butter, cubed
- 2/3 cup granulated sugar
- 2/3 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- In a medium-sized saucepan, combine 3/4 cup chopped semi sweet or milk chocolate and 4 tbsp unsalted butter, cubed. Heat over medium heat and whisk until chocolate is melted completely.
- Once chocolate has melted, whisk in 2/3 cup granulated sugar and 2/3 cup evaporated milk.
- Bring to a boil over medium heat; once boiling, cook 8 minutes. Whisk constantly to avoid scorching or burning.
- After 8 minutes, remove from heat and whisk in 1 tsp vanilla extract.
- Allow to cool slightly before using or place in an airtight container. Store in refrigerator.
Notes
- You can use chocolate chips for the chocolate pieces, but be sure to use a high quality brand. I like Guittard chips.
- The hot fudge sauce will keep in the refrigerator for up to two weeks.
- Reheat in the microwave in 30 second intervals, stirring after each interval until it is a pourable consistency.
- Makes 1 1/2 cups
Nutrition