10-minute homemade hot fudge sauce

Homemade Hot Fudge Sauce is incredibly easy to make at home! With just 5 ingredients and less than 10 minutes of effort, you can have silky hot fudge that rivals that of your favorite ice cream shoppe!

this recipe

Why you’ll love this Homemade Hot Fudge:

• Ridiculously Easy – I can’t stress enough how easy this recipe is! It takes less than 10 minutes of effort and the results are beyond worth it.
• Incredible Taste – This hot fudge tastes better than any I’ve ever had from a store – it will remind you of summer nights, enjoying a hot fudge sundae from an old-fashioned ice cream parlor.
• Versatile Recipe – Use this recipe on ice cream (obviously!), in a Hot Fudge Brownie Sundae, or as a filling in a dessert like my Peppermint Hot Fudge Bars (you can omit the peppermint to make these at other times of the year!).

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Chocolate – I like using a mix of dark chocolate, semi-sweet, and milk chocolate. It may sound finicky, but it truly produces the best balance of chocolate flavor – not too dark, and not too sweet.
• Evaporated Milk – Yes, you need to use a can of evaporated milk vs. regular milk. Evaporated milk is milk with about 60% of the water removed – this helps the hot fudge thicken.
• Butter – A bit of butter adds silkiness.
• Vanilla – Vanilla extract makes everything taste better!

Recipe Substitutions & Variations:

• Gluten-free – This recipe is already gluten-free!
• Chocolate – Feel free to play with the ratios of dark to semi-sweet to milk chocolate, depending on where your tastes lie.

How to Make this Hot Fudge Recipe:

Step 1: Cook Chocolate & Evaporated Milk. Add chocolate, granulated sugar, and evaporated milk to a medium saucepan. Heat until the chocolate is melted and the mixture reaches a low boil (just bubbling lightly around the edges.)

Step 2: Add Butter & Vanilla. Remove from the heat and stir in the butter and vanilla.

Serving + Storing:

And, that’s it! I told you this recipe was ridiculously easy. Use the hot fudge right away, over ice cream. Or, let it cool to room temperature and store in an airtight container in the fridge for up to 2 weeks.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Recipes to use Hot Fudge with:

• Best-Ever 5 Ingredient Brownies
• Fudgy Red Velvet Oreo Brownies
• Incredible S’mores Milkshakes
• Peanut Butter Chocolate Milkshakes
• Cherry Pie Milkshakes

Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is by myself, Stephanie Simmons, unless otherwise credited.

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