I love this hot fudge because it’s smooth, chocolatey, and made from simple ingredients I usually have on hand. It tastes far better than store-bought and comes together in one pot. I can also control how rich it is by adjusting the cocoa, which makes it perfect for customizing to my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 to 8 tablespoons unsweetened cocoa powder (depending on how chocolatey I want it)
¼ teaspoon salt
2 teaspoons vanilla extract
Directions
I melt the butter and chocolate together in a saucepan over medium-low heat, stirring often so nothing burns.
Once fully melted, I slowly whisk in the evaporated milk (or half and half) until smooth.
I whisk in the granulated sugar, cocoa powder, and salt until everything is fully incorporated.
I continue cooking over medium-low heat, whisking frequently, until the mixture comes just to a boil—this takes about 5–6 minutes.
I reduce the heat and let it simmer for another 2–3 minutes, stirring constantly to avoid scorching.
Finally, I remove the pan from the heat and stir in the vanilla extract.
I serve it warm or let it cool, then store it in a heat-safe jar in the fridge.
Servings and timing
This recipe makes 16 servings and takes only 10 minutes from start to finish. It’s quick enough for a weeknight treat but decadent enough to serve at gatherings or holidays.
Variations
I like switching up the chocolate based on what I have. Sometimes I use semisweet chips for a sweeter fudge or dark chocolate for a deeper, bolder flavor. I’ve even added a splash of espresso or a pinch of cinnamon for something different. If I want a thinner sauce, I just use a bit more evaporated milk.
Storage/reheating
I store the cooled sauce in a sealed glass jar or container in the fridge for up to 3 weeks. When I’m ready to enjoy it again, I reheat it in the microwave in 15-second intervals, stirring between each one, or gently warm it on the stove over low heat.
FAQs
Can I use milk instead of evaporated milk?
Yes, I’ve used half and half or even whole milk. The sauce turns out slightly thinner but still delicious.
How do I make it thicker?
Using a little extra cocoa powder thickens the fudge. I also simmer it a bit longer to reduce and concentrate the sauce.
Is this hot fudge gluten-free?
Yes, all the ingredients are naturally gluten-free. I just make sure any chocolate I use is certified gluten-free.
Can I freeze this hot fudge?
I can freeze it in a tightly sealed container for up to 2 months. When ready to use, I thaw it overnight in the fridge and reheat gently.
What can I serve this with besides ice cream?
I love drizzling it over brownies, pancakes, fresh fruit, or even stirring it into hot milk for a quick homemade hot chocolate.
Conclusion
This hot fudge recipe is a simple, no-fuss way to bring pure chocolate indulgence into my kitchen. It’s creamy, smooth, and incredibly versatile—great for sundaes, desserts, or just treating myself after a long day. Once I make it, I always find a reason to keep a jar on hand.
This rich and silky hot fudge recipe comes together in just 10 minutes—perfect for drizzling over ice cream, brownies, or dipping fruit. A classic dessert topping made easy!
Author:Sarah
Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
Yield:16 servings
Category:Dessert, Sauce, Topping
Method:Stovetop
Cuisine:American
Ingredients
¼ cup unsalted butter
4 oz bittersweet baking chocolate (or ⅔ cup semisweet chocolate chips)
8 oz evaporated milk (or half and half)
¾ cup granulated sugar
6 to 8 tablespoons unsweetened cocoa powder (adjust for desired richness)
¼ teaspoon salt
2 teaspoons vanilla extract
Instructions
Melt Butter & Chocolate
In a saucepan over medium-low heat, melt butter and chocolate together, stirring frequently.
Add Milk
Slowly whisk in evaporated milk (or half and half) until smooth and well combined.
Add Sugar & Cocoa
Whisk in granulated sugar, cocoa powder, and salt until fully dissolved.
Heat to Boil
Continue cooking over medium-low heat for about 5–6 minutes, whisking frequently, until the mixture comes just to a gentle boil.
Simmer
Reduce heat and simmer for another 2–3 minutes, stirring constantly to prevent scorching.
Finish with Vanilla
Remove from heat and stir in vanilla extract.
Serve or Store
Serve warm over ice cream or desserts. Cool and store in a heat-safe jar in the refrigerator for up to 3 weeks.
Notes
For a thicker sauce, use 8 tablespoons of cocoa.
Reheat in the microwave or on the stove before serving.
Try it over vanilla ice cream, banana splits, or even pancakes!
