Hot Fudge Sauce Recipe

5 from 1 vote

Smooth and creamy hot fudge sauce perfect for topping ice cream or any dessert.

Prep Time5

Cook Time7

Total Time12

Course: Desserts

Cuisine: American

Servings: Servings

Calories: 348kcal

Combine butter, cocoa powder, sugar, and evaporated milk in a medium saucepan and stir to combine. Bring to a boil over medium heat.
½ cup butter, 2 ½ tablespoon cocoa powder, 1 ½ cups white sugar, 1 cup evaporated milk
Once boiling, boil for seven minutes, stirring occasionally. Remove from heat.
Stir in vanilla extract. Use an immersion blender directly in the saucepan and blend for 2 to 4 minutes until silky smooth. Take care not to splatter the hot sauce. Serve hot. Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the microwave in 30-second intervals or on the stovetop over low heat.
½ teaspoon vanilla

Evaporated milk: Make sure you are using evaporated milk and not sweetened condensed milk. The cans look very similar on the shelf but they are not interchangeable.
Leftovers: You will use about half a standard can of evaporated milk. Store the remainder in an airtight container in the fridge for up to a week.
Storage: Store leftover sauce in an airtight container or mason jar in the refrigerator for up to one week. It will thicken and solidify as it cools, which is completely normal.
Reheating: Reheat in a microwave-safe bowl in 30-second intervals, stirring between each, until hot and pourable. You can also reheat gently on the stovetop over low heat, stirring frequently.
Immersion blender: Do not skip the blending step. It is what makes this sauce silky smooth. Hold a folded tea towel loosely over the pan while blending to prevent splashing.
Serving: This sauce must be served hot. It thickens considerably as it cools and is not meant to be poured at room temperature.