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This Easy Hot Fudge Sauce Will Make You Feel Like A Kid Again

Homemade Hot Fudge

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 with my family when I was a kid. 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!

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!

Homemade Hot Fudge

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

Homemade Hot Fudge

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.)

Homemade Hot Fudge

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.

Homemade Hot Fudge

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! :-)

Homemade Hot Fudge

My Mom's Homemade Hot Fudge

Jill Nystul
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.)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 186 kcal

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!

Nutrition

Calories: 186kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 13mgSodium: 122mgPotassium: 123mgFiber: 1gSugar: 27gVitamin A: 140IUVitamin C: 0.4mgCalcium: 63mgIron: 1.3mg

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Food & Recipes

  • 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.

    • 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.

  • 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!

  • 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!

  • 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?

  • 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.

  • 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.

  • 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!!!

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