Homemade Hot Fudge Sauce
This warm, rich, and chocolatey Hot Fudge sauce is the perfect topping for vanilla ice cream, brownies, or ice cream cake roll. There are endless ways you can enjoy this heavenly recipe!
This recipe is from my mother-in-law who shared it with me over the holidays. This is the recipe my husband grew up with, and let me tell you, he would always complain when I’d buy store bought hot fudge. “This isn’t as good as my moms’,” he’d say.
Well, he was right.
Homemade is better. Always.
What is hot fudge?
Hot fudge is a deliciously thick chocolate sauce served warm over ice cream, brownies, and a variety of desserts. Use the sauce to make a homemade ice cream sundae or banana split. Add toppings such as chopped nuts, whipped cream, and a maraschino cherry.
If this is your first rodeo making hot fudge at home, you’re probably wondering, “What’s in hot fudge?!” Surprisingly, not that many ingredients. Let’s go over them below.
Ingredients
- Granulated sugar
- Cocoa powder – natural unsweetened (I use Hershey’s brand).
- All purpose flour
- Salt
- Evaporated milk – will need 1 – 12 oz can.
- Butter
- Vanilla extract
How to make Hot fudge
- Add the dry ingredients (sugar, cocoa, flour, salt) to a saucepan. Whisk to combine.
- Pour in the evaporated milk.
- Mix until combined.
- Place the saucepan over medium-low heat. Bring the mixture to a boil and boil for 3 minutes, stirring constantly. The mixture will slightly thicken, but be careful because we don’t want it to be *too* thick. Note: hot fudge sauce will thicken as it cools. Tip: if you accidentally cooked the mixture too long (and the sauce is thicken than you’d like) stir in a splash of milk and that will help thin it out.
- Remove from heat and add the butter and vanilla extract. Whisk vigorously until smooth.
- Serve over all the desserts!
- Store leftovers covered in the refrigerator for 3-4 weeks.
Tips and FAQ about Hot Fudge
To reheat hot fudge, warm it in the microwave in 10-15 second intervals until warm.
Does it need to be refrigerated? Yes, to properly store the sauce you should keep it in the refrigerator in an airtight container.
Does hot fudge go bad? Yes. Use the sauce within 3 weeks of making it. If you notice any liquid separation in the sauce, it’s time to discard it.
Is this hot fudge recipe gluten free? This sauce isn’t because it uses all-purpose flour. You can try to sub the AP flour for gluten-free flour. When doing so I suggest you use Bob’s Red Mill 1 to 1 baking flour.
Will hot fudge harden? As hot fudge cools it thickens, but doesn’t necessarily harden. The sauce will thin out when warmed.
Can you freeze hot fudge sauce? Haven’t attempted this personally, but I did a lot of research and it turns out you can freeze hot fudge. Place in a freezer safe container. Will last 3-4 month frozen. To use, thaw in the refrigerator and reheat in the microwave in 10-15 second intervals (stirring/whisking well to combine everything) until warm.
Pro tip: If your sauce is a bit too thick, whisk in a splash of milk! Viola! Perfection.
More Chocolate Recipes
- Hot Fudge Cake – practically a magical cake. A rich hot fudge sauce forms underneath a chocolate cake making for the perfect chocolate dessert!
- Chocolate Cake Pops – why eat cake with a fork when you can have it on a stick? 😁
- Double Chocolate Chip Cookies – thick and rich. Read the raving reviews from readers… this one is a reader favorite!
- Moist Chocolate Cake – 3 moist cake layers are enveloped in a fluffy, whipped chocolate buttercream frosting; it’s sheer perfection!
- Homemade Chocolate Pudding – this recipe will have you licking your bowl clean. It’s so so good!! Try it. You’ll want seconds and thirds.
Hot Fudge Sauce
Ingredients
- 2 cups granulated sugar
- 4 tablespoons cocoa powder - I used natural unsweetened (Hershey's brand)
- 4 tablespoons all purpose flour - see notes
- 1/2 teaspoon salt
- 1 12 oz can evaporated milk
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Instructions
- In a medium saucepan whisk the sugar, cocoa, flour, and salt.
- Pour in the evaporated milk and mix until combined.
- Place the pot over medium to medium low heat. Bring the mixture to a boil and boil for 3 minutes, stirring constantly. The mixture will thicken slightly, but be careful to not boil too long. The longer you boil, the thicker it gets.
- Remove from heat and add the butter and the vanilla extract. Whisk vigorously until smooth.
- Store, covered, in the refrigerator.
Notes
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