My mom used to make a hot fudge sauce from scratch that was SO good! I hadn’t thought about that hot fudge sauce in years, but as soon as it wormed its way back into my brain, I couldn’t shake it! I simply had to have some of that delicious homemade hot fudge, so I decided to whip some up myself!
My husband has always had a sweet tooth. He inherited his love of dessert from his parents, who always served something sweet after dinner. I like dessert every once in a while, but certainly not as often as he does. So when I’m not in the mood for desserts, he’ll settle for scooping himself a bowl of ice cream (topped with caramel sauce, of course).
Related: This Pineapple Dessert Will Take You Back To Your Grandma’s Kitchen
Recently I was watching him scoop a bowl of ice cream, and it got me reminiscing about eating ice cream and hot fudge sauce with my family when I was a kid, so I dug up the recipe — and it’s just as delicious as I remember!
This is a recipe that’s jam-packed with nostalgia, and it’s a real crowd-pleaser too! It’s perfect for kids, and kids-at-heart (including my dessert-crazy husband of course.) ;-) This is a perfect treat to whip up for a special occasion (banana splits, anyone?), or even just to make a normal weekday a little more fun. Give it a try, and take a sweet stroll down memory lane with me!
My Mom’s Homemade Hot Fudge
Ingredients:
- 2 Tbsp butter
- 2 oz. baking chocolate
- 1 cup sugar
- 1/4 tsp salt
- 2/3 cup evaporated milk
- 1/8 tsp vanilla extract
Directions:
Melt the butter and baking chocolate together in a double boiler. (Or you can use the microwave, 30 seconds at a time, stirring each time, until melted.)
When the butter and chocolate have melted together, gradually stir in the sugar. Then stir in the salt.
Next, very slowly add the evaporated milk while stirring. Mix well.
Add the vanilla extract, and continue to stir until the mixture thickens up a bit.
Remove from the stove and use warm, or store in an airtight container for up to one week. The hot fudge will thicken as it cools, so you may need to reheat in a double boiler or your microwave before using it from the fridge.
Pour it over your favorite kind of ice cream, and dig in! :-)
What’s your favorite ice cream topping?
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My Mom’s Homemade Hot Fudge
Ingredients
- 2 Tbsp butter
- 2 oz. baking chocolate
- 1 cup sugar
- 1/4 tsp salt
- 2/3 cup evaporated milk
- 1/8 tsp vanilla extract
Instructions
- Melt the butter and baking chocolate together in a double boiler. (Or you can use the microwave, 30 seconds at a time, stirring each time, until melted.)
- When the butter and chocolate have melted together, gradually stir in the sugar. Then stir in the salt.
- Next, very slowly add the evaporated milk while stirring. Mix well.
- Add the vanilla extract, and continue to stir until the mixture thickens up a bit.
- Remove from the stove and use warm, or store in an airtight container for up to one week. The hot fudge will thicken as it cools, so you may need to reheat in a double boiler or your microwave before using it from the fridge.
- Pour it over your favorite kind of ice cream, and dig in!
How long can this last in the fridge after it is made? Recipe looks yummy!
Please log in or create a free account to comment.It can last 2 – 3 weeks in the fridge.
Please log in or create a free account to comment.You said you can melt choc. And butter in microwave. If so, do you transfer to a double boiler on the stove or just add the rest of the ingredients to the bowl and stir? Thanks so much.
Please log in or create a free account to comment.Good question, Lynda. If you choose to melt the butter and chocolate in the microwave, you can just transfer it to a regular sauce pan and complete the steps in the recipe.
Please log in or create a free account to comment.Oh boy! I’ve been on a mission to find a recipe for hot fudge sauce with the texture of Hershey’s-in-a-jar stuff; not the squirt bottle but the gooey kind. So far my finds have been FAR too cocoa-y. Here’s another for me to try! The family seems to have no problem with my research project. : ) Thanks!
Please log in or create a free account to comment.How fun! Let me know how you like it :-)
Please log in or create a free account to comment.This looks incredibly yummy and so easy, I can’t wait to give it a go. It will be perfect next time we have people over for dinner as a fun extra during pudding. Yum!!
Holly from The Art of Being Holly xo
Please log in or create a free account to comment.Yours sounds delicious and probably has a richer flavor, but I rarely buy baking chocolate and evaporated milk. The recipe I have used for 40 yrs is: In a saucepan, mix 1 cup sugar, 3T flour & 3 T cocoa (run through a sieve to get rid of lumps) & 1/4 t salt. Add 1 cup boiling water and stir til thickened over a low heat. When thickened, add 2T butter and 1t vanilla. That’s it! Remove from heat and let cool a little (if you can wait), then store in the fridge. The recipe is easy…that’s a plus. But, because it is so easy, I find myself making it far too often and that’s definitely a minus!
Please log in or create a free account to comment.Could I use 2oz of semi sweet choc. chips instead of baking choc?
Please log in or create a free account to comment.I haven’t tried it, but I don’t see why not! :-)
Please log in or create a free account to comment.Jillee – Would this recipe be ‘can’able? It sounds delish and I am wondering if it could be made in mason jars and given as gifts, with the instructions to keep refrigerated. Or is the shelf life too short for this type of idea?
Please log in or create a free account to comment.If you keep it refrigerated, then that should work wonderfully! :-)
Please log in or create a free account to comment.My husband has a sweet tooth too, so I always have cream in my fridge for when he defrosts the single serve desserts I have in the freezer. When ever the cream (in the US I believe it’s referred to as “thickened cream”) is nearing it’s best by date, I melt white sugar in the bottom of a heavy bottom pot until it’s starting to caramelize. You don’t have to melt all of it, but at least 80%. You want colour, so swirling as it melts will help. Be vigilant, as the sugar can burn easily. Then I pour the cream in and boil for at least 30-40 minutes. You can add chocolate towards the end if desired. If adding alcohol, do this half way through the process. I quite like adding Rum or Brandy now & then. Because I do not like this too sweet I use 1/4 c. sugar to 500ml cream. The longer you boil, the thicker the sauce will be. I often take as a plate when going to barbeques. Place in a bowl to cool & surround with fresh fruit & marshmellows. It’s great as a fruit dip.
Please log in or create a free account to comment.Can’t EDIT: I should have said,”any Cream my husband has not used by it’s “best by date”
Please log in or create a free account to comment.I am a diabetic and made this with Xylitol ( I can metabolize this, some can’t) I used full fat coconut milk in the can. Came out wonderful. My dairy intolerant daughter can enjoy this with her coconut milk ice cream. Thanks so much.
Please log in or create a free account to comment.I’m so glad!
Please log in or create a free account to comment.Can this recipe be doubled?
Please log in or create a free account to comment.Sure!
Please log in or create a free account to comment.Is this the kind that sort of hardens and gets chewy, or does it stay like it is? (Weird question I know) Haha
Please log in or create a free account to comment.It stays soft! :-)
Please log in or create a free account to comment.Can this be made in a sugar-free version? We have a couple of diabetics in the family.
Please log in or create a free account to comment.I haven’t tried it, but another reader said she made this with xylitol in place of the sugar, and coconut milk in place of the evaporated milk. :-)
Please log in or create a free account to comment.how about a carmel sauce recipe?!
Please log in or create a free account to comment.pretty please???
I’ll have to get started on one :-)
Please log in or create a free account to comment.That looks yummy. I bet this wouldn’t last long at my house. My Dad eats ice cream every night.
Please log in or create a free account to comment.Hi, is it evaporated or condensed milk in the recipe?
Please log in or create a free account to comment.Evaporated!
Please log in or create a free account to comment.This sounds yummy!! But in the recipe you said evaporated milk and in the direction you call it condensed milk. Which should we use????? I want it to be perfect!!!
Please log in or create a free account to comment.Sorry for the mistake! It’s evaporated milk :-)
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