This hot fudge sauce recipe is rich, fudgy and easy to make with evaporated milk, chocolate chips, sugar, butter and vanilla. It’s the best to drizzle on top of ice cream!
Best Hot Fudge Sauce with Evaporated Milk
Ditch the store-bought toppings and try making your own hot fudge sauce, strawberry sauce, caramel sauce, butterscotch sauce and whipped cream at home!
The best part about this thick chocolate fudge sauce is that you can whip it up with 5 ingredients in 10 minutes. I like to keep a jar in my fridge at all times to make ice cream sandwich cake or drizzle on vanilla ice cream.
Ingredients Needed
Find the full printable recipe with directions below.
- Chocolate chips: I prefer to use Guittard semi-sweet chocolate chips. For best chocolate flavor, any high quality brand will work even baking chocolate.
- Sugar: We use a granulated sugar which adds the sweetness.
- Evaporated milk: This old fashioned ingredient withstands the test of time and adds the perfect creaminess to this fudge sauce. It can be replaced with half and half.
- Butter: I prefer to use salted butter, but if you’re using unsalted butter just add in a pinch of salt at the end.
- Vanilla: I like to use pure vanilla extract for the best flavor.
How to Make Hot Fudge
This takes only 10 minutes from start to finish! While store bought may be convenient, the taste of making homemade hot fudge sauce is so good and just can’t be beat.
- Melt. Add all ingredients (except vanilla) to a medium sauce pan and cook over medium-heat until melted, about 6 to 7 minutes.
- Boil. Bring to light boil, stirring constantly. Once lightly boiling, remove from heat immediately. Then stir in vanilla.
- Cool. Let cool for 5-10 minutes. It will thicken as it cools.
Expert Tips
- Stir in the vanilla after you’ve removed the pan from heat. This way the vanilla flavor stays strong and doesn’t evaporate.
- The sauce will thicken as it cools, so wait about 5 to 10 minutes to use it if you like a thicker sauce.
- For a thinner consistency, remove the mixture from the heat immediately after it melts and let cool (do not boil).
- This recipe makes about 3 cups of hot fudge sauce. You can cut it in half or double the recipe depending on how much you need.
Favorite Ways to Use Hot Fudge Sauce
- Drizzle over a banana split or a bowl of homemade ice cream.
- Serve as a topping over slow cooker chocolate cake or pizookie
- Drizzle over a warm cup of hot chocolate.
- Use it to make Oreo ice cream cake or this Mississippi mud pie!
- Drizzle over homemade brownies.
Storage
- Store: Store your hot fudge recipe in the refrigerator in an airtight container. I like to store it in a glass mason jar. The fudge will last up to 1 month in the fridge.
- Reheat: To reheat it, place in microwave and cook in 30 second intervals until warmed throughout. You can also reheat it in a saucepan until it is a thin and pourable consistency.
Drizzle your hot fudge chocolate sauce over cheesecake dip, s’mores ice cream or top Oreo peanut butter pie!
More Chocolate Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Hot Fudge Sauce Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- ¾ cup granulated sugar
- 12 ounce can evaporated milk
- 2 Tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- Combine 2 cup chocolate, 3/4 cups sugar, 12 ounces evaporated milk and 2 Tablespoons butter in a medium saucepan. Cook over medium-heat until melted (about 6-7 minutes).
- Bring to a light boil, stirring constantly (about 5 minutes). Once it has come to a light boil, immediately remove from heat. Then stir in vanilla. Add a pinch of salt if desired. Allow to cool for 5 to 10 minutes. It will thicken as it cools.
- Store in a closed jar in the refrigerator for up to 1 month. Reheat in microwave in 30-second intervals until warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The best! Easy and delicious.
I am making this right now. Looks delish!! Can’t wait to try it!!
Enjoy it! I am excited for you to enjoy this hot fudge sauce.
Everyone loves this yummy, fudgy sauce! My favorite.
It’s a winner! Made exactly as written. Don’t forget the pinch of salt, which somehow makes it taste very smooth.
This recipe makes A LOT.
When I make again, I’ll try cutting ingredients in half.
So easy to make! We make sundae bars and this is always a hit!
Sounds delicious! Glad you enjoyed the hot fudge sauce recipe!
This hot fudge is SO good! It was the perfect addition to my hot chocolate. Thanks for sharing!
This is the best fudge sauce I’ve ever made! Silky, rich and perfect for so many desserts. Thank you for the recipe!
Made on Christmas Day, my nieces and nephews were over of course they’re all grown adults now but they’re all I have for family and they take great care of me if I need anything always checking on me we did our normal Christmas day lasagna then I made a fudge cake mix up we cut the pieces in half put mint chocolate chip ice cream in it topped with this hot fudge and Ready whip oh my God it was so good they loved it so much because when I went to the store they were completely sold out a hot fudge thanks for the recipe it Is now a family favorite
I’m so glad you enjoyed the hot fudge. Sounds like the perfect Christmas!
I’m getting ready to make this—3 batches is the plan. Could I make 2 batches at once, or stick to one at a time?
Yes you can double the batch in a large pot :)
Easy and delicious. I used fat free evaporated milk and it turned out fine.
Glad to hear :D
Made it several times. I put a whole vanilla bean (split) into the pot at the start. I also made one batch leaving the vanilla bean in the finished sauce. If using salted butter forget the pinch at the end of the recipe. Use evaporated milk only. I tried using 2-3 Tblsp. heavy cream as part of the liquid measure and the sauce was thinner. Also, not all chocolate chips are created equal. I have used both Ghirardelli and Guittard with the latter resulting in a thicker and richer sauce. I also tried slight turns of both the white pepper and nutmeg mills during the melting process. But make the recipe exactly as it is given the first time. Then do your own experimentation.
Thanks so much for your review Keith! I’m so glad to hear it has turned out well for you. Love the idea of adding a vanilla bean, going to have to try that!
I just discovered lactose-free evaporated milk and can’t wait to try this!
Nice! Let me know how it goes if you give it a shot :)
Great recipe. Thanks for sharing 💕
I hope to make this with my granddaughter next week. My question is do I remove it from heat as soon as it reaches a light boil or do I let it boil for 5 to 7 minutes? Thanks!
Remove from heat as soon as it reaches a light boil :)