This homemade hot fudge sauce turns out perfect every time and is perfect for drizzling over your favorite ice cream. It’s rich, fudgy, and packed full of chocolate flavor. You will love this recipe!
Are you craving chocolate?
Well, this homemade hot fudge sauce is just what you need!
It’s an all around delicious sauce that will have you eating it straight from the jar!
This homede fudge sauce is packed with chocolate flavor that comes from adding not just cocoa powder but also adding lucious chopped chocolate.
Trust me, you’ll love this sauce and want to have it on hand all the time!
Ingredients for hot fudge sauce
- Chopped chocolate – I’m using chopped chocolate because it melts easier than chocolate chips but if you only have chocolate chips on hand, feel free to use them!
- Evaporated milk – This helps the chocolate melt and creates a rich sauce.
- Granulated sugar – White sugar adds extra sweetness to the fudge.
- Unsalted butter – Butter creates a smooth and silky sauce.
- Cocoa powder – This adds extra chocolate flavor to the fudge sauce.
- Vanilla extract – Vanilla enhances the flavor and sweetness of the chocolate.
- Kosher salt – Helps highlight the chocolate flavor and create a rounded chocolate sauce.
The best chocolate to use
You can truly use whatever chocolate you like best – milk, dark, semi-sweet, or bittersweet.
You’ll want ot stay away from using white chocolate or flavored chocolate chips as they will not work in this recipe.
I like to use chopped candy bars for the chocolate addition but you can use chips if that is all you have on hand.
Adding in additional flavor
I’m a hot fudge sauce purist but if you’re looking to add a little more flavor here are a few ideas for adding flavor:
- Mint chocolate – Add in some mint extract in place of vanilla or leave both for a vanilla mint flavored sauce!
- Chocolate orange – Replace the vanilla extract with orange extract.
- Almond Joy – Swap out the vanilla extract for half coconut and half almond extract.
- Chocolate mocha – Add a pinch of instant espresso powder to the mixture.
- Boozy sauce – in place of vanilla add bourbon, spiced rum, or hazelnut flavored liqueur.
Reheating hot fudge sauce
Reheating your hot fudge sauce multiple times can result in the texture of the sauce becoming grainy.
That’s why I recommend only heating up the amount of sauce you need vs. heating up the whole jar.
You can heat on low in the microwave or over low heat on the stove.
Storage and leftovers
This batch makes 2 cups of hot fudge sauce which should last up to 3 weeks stored in an airtight container in the fridge.
I like to store my hot fudge in a clean glass mason jar.
Note: make sure that your hot fudge sauce has cooled before storing in the fridge.
More chocolate recipes
- Love classic homemade truffles? Try my Classic Chocolate Truffles.
- Craving a rich chocolate frosting? Try my Espresso Dark Chocolate Mascarpone Frosting.
- Want a cozy cup of hot chocolate? Try my Vitamix Hot Chocolate.
- Need a quick and easy dessert recipe? Try my Chocolate Raspberry French Silk Pie Bites.
- 12 ounces chocolate, chopped
- 1 (12 ounce) can evaporated milk
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Add the chopped chocolate, evaporated milk, granulated sugar, butter, and cocoa powder to a small saucepan set over medium heat.
- Cook, stirring often, until the chocolate has melted and the mixture is smooth, about 5 minutes.
- Remove the sauce from the heat and stir in the vanilla extract and kosher salt.
- Allow the fudge to cool to your desired temperature and serve.
- Transfer to an airtight container and store in the fridge for up to one week.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 19mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.