Home > Recipes > > Easy Homemade Hot Fudge Sauce
by Michelle
April 11, 2016 (updated Dec 18, 2018)
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4.36 (110 ratings)This easy hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!
Hot fudge sauce is an absolute necessity for anyone who loves ice cream. What goes better with cold and creamy vanilla ice cream than a soft and smooth chocolate sauce? Not much of anything, right?!
I first made homemade hot fudge sauce nearly four years ago, and while it’s very good, I wouldn’t say it’s perfect. There is a longer list of ingredients and some of the reviews were that it was a little bit too bitter and became too chewy when it was poured over ice cream. Challenge accepted. I’ve been testing some new recipes here and there for awhile and I finally found a total winner, the search is definitely over!
A few recipes I tried were just too involved for something simple like a hot fudge sauce, and some got too painfully hard once poured over ice cream – no good!
This hot fudge sauce recipe, as it turns out, is pretty much all over the Internet and most people attribute it to a mom or grandma’s recipe box, which makes me love it even more. You likely have all of the ingredients you need in your pantry, and you can whip this up in less than a half hour, beginning to end. It’s on the sweeter side, so not too bitter, and it remains nice and soft when it’s poured over cold ice cream.
Make this immediately and keep a jar in the fridge all summer – there’s nothing quite better than a fabulous hot fudge sundae!
Three years ago: Snickers Cake
Four years ago: Jalapeno Cheddar Bagels
Easy Homemade Hot Fudge Sauce
Yield: 2 cups
Prep Time: 5 minutes mins
Total Time: 25 minutes mins
This easy hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!
4.36 (110 ratings)
Print Pin Rate
Ingredients
- 2 cups (240 g) powdered sugar
- 12 ounce (340.2 ml) can evaporated milk
- ½ cup (113.5 g) salted butter
- ¾ cup (135 g) semisweet chocolate chips
Instructions
Place all ingredients in a medium saucepan over medium heat.
Bring to a boil and, stirring constantly, boil for 8 minutes.
Remove from the heat and allow to cool slightly before serving. The sauce can be stored in an airtight container in the refrigerator for up to 1 month. Reheat as needed.
Notes
Nutritional values are based on one cup of sauce
Calories: 1494kcal, Carbohydrates: 172g, Protein: 16g, Fat: 84g, Saturated Fat: 51g, Cholesterol: 175mg, Sodium: 594mg, Potassium: 898mg, Fiber: 5g, Sugar: 159g, Vitamin A: 1860IU, Vitamin C: 3.2mg, Calcium: 499mg, Iron: 4.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Condiment
Cuisine: American
Originally published April 11, 2016 — (last updated December 18, 2018)
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4.36 from 110 votes (90 ratings without comment)
78 Comments on “Easy Homemade Hot Fudge Sauce”
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Terri Ann — Reply
This recipe is so easy to make and absolutely delicious. My husband, daughter and I love hot fudge sundaes. Highly recommend. Thanks Michelle for sharing.
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Darla Silcox — Reply
This is a fabulous, easy recipe with I expensive ingredients!
This will be my go to hot fudge recipe!💝 -
VB — Reply
Who knew hot fudge sauce was so easy to make!! Never buying from the store again. I followed the instructions to a T and the results were perfection! You have to “boil and stir constantly“ for the full 8 minutes. No extra chips needed! It reheats beautifully later after being in the fridge.
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Suzi — Reply
Even after following EXACTLY, and letting it cool completely I still ended up with chocolate syrup. Just wouldn’t thicken at all. Don’t waste your ingredients on this one.
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Darla Silcox — Reply
This is a fabulous, easy recipe with I expensive ingredients!
This will be my go to hot fudge recipe!
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Kristine Andersen — Reply
I can’t get evaporated milk in Denmark. Is there a substitute?
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Joan — Reply
I made the hot fudge sauce today. I have been craving hot fudge topping over ice cream and I forgot to buy some at the store. It tastes really good. I think I will use milk chocolate chips next time to see the difference and decide from there which I prefer. In the meantime I know what I am having tonight for late evening snack.
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Carrie — Reply
Thank you for finding and sharing this recipe. I made it and tried it tonight and it takes me back to hot fudge Sunday’s at my grandparents house. I love it, thank you!
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Roxanne Knowles — Reply
I made the recipe exactly as listed and ended with a product that is a beautiful toffee, but not dark brown colored creation. Is it possible that the amount of chocolate chips is listed incorrectly?
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Michelle — Reply
Hi Roxanne, The amount is correct; I’m so sorry this didn’t work out for you.
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Deborah Ambler — Reply
Fabulous and extremely easy!!!
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AJ Ward — Reply
I’ve made this twice, now. Love the flavor and how easy it is to make. Yes, it takes CONSTANT stirring while boiling and requires allowing time for it to cool down before topping a dish of ice cream so it’s not just hot syrup. The texture/consistency is a bit ‘grainy’, so I’ll be putting in more effort next time by using clarified butter and using the suggestion of adding some vanilla extract.
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Linda Mele — Reply
This was very thick, but you do have to constantly stir it while boiling for 8 mins. I added a large tablespoon of P B to mine and it’s yummy!
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Michelle Thompson — Reply
I halved the recipe as there’s only 2 of us 80% of the time here. I do believe I over cooked it a little because the second it was o. The ice cream it became like a chocolate caramel. Very chewy! Has great flavor and I plan on playing with it a bit to see how to make ne more of a sauce rather than a candy. Lol
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Carrie Allen — Reply
I wouldn’t make this again. Once it cools the consistency is just wrong.
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Angela Bridges — Reply
It was absolutely delicious. Loved how easy it was to make.
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Bailey — Reply
its just chocolate milk its not thick at all i tried adding more powderd suger it did absoultly nothing i dont know what to do please helpppp!
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DENISE DUMSER — Reply
It will thicken as it cools.
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debra Libby — Reply
This was very easy to make, and it is very tasty. This is a keeper.
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Amy — Reply
Thank you seam easyer to do mom made the best known I am going to try?💜🙏
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Jennifer L Abbott — Reply
How do I make it thick, recipe is very runny.
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DENISE DUMSER — Reply
It will thicken as it cools and add 1 – 12 oz. Package of semi sweet chocolate chips not 3/4 cup.
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Deb —
It will thicken as it cools for 8 min
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Roxanne Knowles —
Thanks for this info; I just posted a question regarding whether the amount of chocolate chips needed to be increased! After reading your post, I ran to the kitchen and dumped the remainder of the 12 oz. bag into the still hot pan and it mostly melted and improved the texture. It looks like hot fudge!
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BETH ROGERS — Reply
Trying to print your hot fudge sauce recipe so that I can try it out, but when I click the print button, the new page says “bad gateway”. Help?
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Sarah — Reply
This came out lovely! Can this be frozen? If so, how long for?
Thanks
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Aleta — Reply
This came out fantastic! Really easy and sooo delicious. Thank you!
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Natalie — Reply
Mine didn’t come out fudgy or thick. It’s really runny and It doesn’t hold it’s shape the way yours does in your pics. Should I cook it longer? I couldn’t get mine to boil but i kept it on the heat for about 15 minutes, stirring constantly
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Laurel — Reply
This is super awesome.Ive made is several times. Its fast, easy, and delicious. Thank you!
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Beth — Reply
Amazing! This is a family favorite! So easy, make it for holiday gifts!
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Cathy Kipp — Reply
Do you have any suggestions for making a large quantity?Many small batches rather than one big one? Thinking of this for the neighborhood gift exchange.
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Michelle — Reply
Hi Cathy, I think one large batch should work okay!
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Jody Hartley — Reply
I found that adding a bit of vanilla really enhances the flavor. My second batch I made with 1/2cup chocolate chips and 1/2 unsweetened chocolate 2 t vanilla, 1/2 t salt. Really great, grown up flavor. Not for those who don’t love the dark side!
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B Fly — Reply
Hello. We tried this recipe and it was more like an icing and needed MUCH more chocolate. It was much too heavy on the evaporated milk and confectioners sugar. It really was not good. We tried to rescue it by adding more (and more) chocolate but just ended up tossing it. I would not make this again.
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Courtney — Reply
I have tried to make this recipe twice. Despite my following the recipe exactly both times, the mixture came out runny like hot chocolate. I have made countless cheesecakes, layered cakes, and assorted pastries. Therefore, I know my way around the kitchen. So, it’s not an error on my part; this recipe is a total bust. There is way too much liquid.
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Julie Binkley — Reply
Words can’t describe how good this stuff is!! it is incredible. It never made to the ice cream – – – ate it right out of the jar!!
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Kaisha — Reply
Can you please confirm this is regular evaporated milk and not sweetened condensed milk? Thanks.
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Michelle — Reply
Hi Kaisha, Yes! Evaporated milk, NOT sweetened condensed milk.
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Gwen Mitchell — Reply
I’ve made the hot fudge sauce twice following the recipe exactly, and both times the butter has not fully incorporated. It just leaves a skim around the edges. Any thoughts?
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roma — Reply
Just made the recipe and I, too, have butter standing around the edge of the pan. Any thoughts, anyone?.
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Michelle —
Gwen and Roma, That’s so strange, I’ve never had that happen! I would allow it to cool, and then whisk it to incorporate to see if everything will come together nicely. If it still doesn’t work, then the next time I might try melting the butter and chocolate together over very low heat first, then adding the powdered sugar and evaporated milk and bringing everything to a boil.
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Joshua Boone — Reply
Thank you so much for putting the mass in the ingredients list. I perfer to measure by weight and so few recipes do.
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Christina L. Smith — Reply
Hot fudge sundae? I can make them myself with homemade fudge sauce in my kitchen?
Whee! My taste buds are stimulated by delightful, relished memories of hot fudge sundaes, consumed while twirling on dairy bar cushioned seats, with my cousin, in the Howell, Michigan, drug store on Grand River Ave., in the early years of the 1950’s. Sweetened thanks to you! Cheers! -
Linda Waters — Reply
I made this, but added a pinch of salt a teaspoon of vanilla and 14 Dove dark chocolate promises. Now it is perfect. Tastes just like hot fudge should.
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Jennifer Schwarberg — Reply
Wonderful! Great for dipping, desserts and hot fudge cake❤ Easy to make, stores in the refrigerator and doesn’t take a bunch of time :)
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Gina T — Reply
A BIG hit! Absolutely delicious — made with Guittard chocolate chips (predominately semi-sweet with a few milk chocolate). Yummy and easy to make.
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Mary Chastain — Reply
Wow! This is an excellent recipe. It is SOOOO GOOOOD! I thought at first that it would not be enough chocolate, but it was perfect. Thank you!
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Margo — Reply
Is there any alternative to butter than I can use?
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Michelle — Reply
Hi Margo, I haven’t experimented with any butter substitutes, so I’m not sure how one would work.
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Valerie Mullins Hysell — Reply
This recipe is not the same as not fudge served on a normal ice cream sundae. This is more like a watered down fudge.
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Mollie — Reply
Love this recipe! I like a darker chocolate so I added 2 tablespoons of cocoa and a dash of salt to this at the beginning and then a little bit of vanilla after I removed it from the heat. It was delicious!
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kimk — Reply
Excellent. Rich. Silky. Loved it.
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Linda Johnson — Reply
Made this to go over homemade peppermint ice cream. YUM!!! Fast, easy delicious.
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WIlliam — Reply
Fantastic… Just made this and it was perfect.
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Carol — Reply
Very good and easy. I added 1/4 c cocoa to make extra fudgy!
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Jennifer — Reply
Super easy. Great taste.
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C. B. — Reply
I found this online on a quick search. Had the ingredients so I made it. It is very simple to make, and it turned out delicious! Will make again!
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Denise Ferraro — Reply
So easy to make. Came out perfect. Followed directions as written.
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Liz — Reply
I made this last night because I had some vanilla ice cream in the freezer. My husband and I both loved it. Thank you!
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Hannah — Reply
If you follow the instructions properly with the stirring and boiling it works great! Very sweet but good. I’d make it again!
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Erin — Reply
Just wondering if I can use this in sauce instead of your old one in your copy cat ice cream cake, or will it freeze rock hard?
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Michelle — Reply
Hi Erin, I haven’t tried it, but this doesn’t get rock hard in the fridge, so it might be okay. Sorry I can’t give you a definite answer!
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Erin —
Good news! My ice cream cake is still in progress, but the test bowl is yielding promising results – still deliciously fudgey!!!
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Faye — Reply
Bit of a silly question, could I use any type of semi- sweet chocolate instead of chocolate chips. Here in the UK, most supermarkets sell below par chocolate chips and I already love your other hot fudge sauce and wouldn’t want to take anything away from the flavoured this one.
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Michelle — Reply
Hi Faye, Yes, absolutely!
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Pam — Reply
I can’t seem to see the Pinterest button under Share this Post. I’ve on several of your posts. :(
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Michelle — Reply
Hi Pam, Give it another try, the javascript stopped working and I had to re-work the code! They are showing now :)
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Cooker — Reply
I made this last night. It is wonderful. I added another quarter cup of the chips to make it a little more chocolately. It’s greatvrightboff the spoon too. No need for ice cream!
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TastyB — Reply
I just made this and it’s very good.
I LOVE the thickness of it. Perfect!
I think next time I will use Milk Chocolate chips as this is just a bit too medium dark for my liking. My kids feel the same.
I could see making this with Butterscotch chips or even White Chocolate chips.
Thanks for the recipe. -
Trina and Tina — Reply
Oh yum! This is a necessary must-make! How did we ever live without it!
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Linda C. — Reply
I actually just made your other (which I love!) hot fudge sauce last week. Now I need to give this a try, while I still have the other to compare with, to see which I like better!
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Sarah — Reply
Hi Michelle!
This fudge sauce is one of my favorite things!! Each year for my birthday I have an ice cream cake that has an Oreo crust, a layer of vanilla ice cream, Spanish peanuts, and then a layer of this fudge sauce! It is beyond delicious! As a fellow peanut/chocolate fan I thought he you might appreciate this combination!!! I love your blog- thank you!! -
linda — Reply
I’ve been reading your site for several years as I am from Steubenville and I love hearing about Pittsburgh. But there are so many pop up ads on your site it is very annoying and very hard to navigate around them to read the story and recipe. I’m thinking of just giving up.
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Michelle — Reply
This looks SO good, like it would be wonderful right from the jar with a spoon in the event no ice cream is to be found in my freezer ;) Adding this to my to-do list for this rainy Monday. I think we might need something to help celebrate a Penguins win on Wednesday :))
My family got me the ice cream freezer that goes with my mixer for Christmas. Making ice cream has become addictive as much as it is delicious!
I made your salted caramel sauce a few weeks ago to use in homemade frozen custard (added chocolate covered pretzels and the caramel sauce to the custard). It was delicious, and now this. So nice to have options :)GO PENS!!
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paola — Reply
wow,che delizia,salvo la ricetta,grazie per la goduria i gelati adesso andranno a ruba,buona settimana
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Vivian | stayaliveandcooking — Reply
Ooookay I was about to go to the gym, be healthy and train off those calories… But now all I want to do is make and eat this fudge! Love this recipe, will definitely remember it for when we have some ice cream.
Have a great week!
