Old Fashioned 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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 7

Total Time 17

Servings serving

Calories 1842kcal

Author Whitney Wright

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 for 3-4 weeks.

Notes

I haven't tried this, but you can try substituting gluten-free flour for the all-purpose flour. I suggest you use a brand/product similar to Bob's Red Mill 1-to-1 baking flour.

Hot fudge sauce will thicken as it cools. If you accidentally cooked the mixture too long (and the sauce is thicker than you'd like) stir in a splash of milk and that will help thin it out.

Whisk while pouring in the evaporated milk to help limit any clumping. Be sure the mixture is well mixed before turning on the heat.

Serve 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!

Make Ahead, Storing, and Freezing: Store leftovers covered in an airtight container in the refrigerator for 3-4 weeks. Once you notice liquid separation in the sauce, discard it. To reheat hot fudge, warm it in the microwave in 10-15 second intervals until warm. You can freeze hot fudge sauce (Note: I have never tried it, but apparently it's a thing). Simply store it in an freezer-safe container that is airtight and let thaw in the fridge overnight.

Nutritional information is based on 1 serving.

Recipe from my mother-in-law.

Nutrition