This silky smooth Hot Fudge Sauce is made with basic ingredients you have in your pantry. It is delectable served over ice cream!
We also like to drizzle this homemade hot fudge sauce over Peanut Butter Pie, Mint Oreo Ice Cream Dessert, and Frozen Oreo Ice Cream Dessert.
Homemade Hot Fudge Sauce
I have tried many recipes for homemade hot fudge sauce over the years, but this one remains my favorite. Not only is it the one I grew up with (thanks for the recipe mom!), it also tastes amazing. But the thing that sets it apart from the others I’ve tried is that it stores really well.
All the other recipes I’ve made have turned grainy when they are stored in the fridge. They melt fine of course, but this one just stays smooth and creamy. So if you get a hankering for a spoonful, you don’t have to heat it up first. Much easier to sneak without your kids catching you. 😉
How to make homemade hot fudge sauce:
Combine sugar, cocoa, and salt in a large saucepan, then slowly stir in the evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 6-8 minutes, or until thickened. (It will thicken even more as it cools, so don’t overcook it.)
Remove from heat and stir in butter and vanilla. Continue stirring till butter is melted.
After the hot fudge has cooled to room temperature, pour into glass jars.
What is the difference between hot fudge sauce and chocolate sauce or syrup?
-Hot fudge sauce has a deeper, richer flavor that chocolate syrup. Hot fudge sauce is made with sugar, butter, chocolate, and cream or evaporated milk. Chocolate syrup is usually made with a simple mixture of corn syrup or sugar and chocolate.
-Hot fudge sauce is typically thicker when chilled, and liquifies when heated. Chocolate syrup is much thinner, even at room temperature or chilled.
How do I store my hot fudge sauce?
This hot fudge stores really well in the refrigerator, and doesn’t turn grainy. I like storing it in glass jars to I can just pop it in the microwave to heat it up when we need it. I know it lasts for up to two months, but it may last longer, we just eat it up before then!
Homemade chocolate sauce makes fun Christmas neighbor gifts! I found these cute little glass jars at Tai Pan Trading, and just knew I had to use them this year. Although I must admit, I am saving several for myself because I just love them. 🙂 You can also use little mason jars, or any other glass jars you can find.
I made up some cute tags to go with the hot fudge, so I am including the free printables for you. There are three pages.
Page one is the hot fudge labels, page two is the “Merry Christmas” tags, page three is the “To/From” tags. Just click on the link below to download and print the page or pages you need.
Free Printable Hot Fudge Christmas Gift Tags
Here’s a sample of what they look like: Hot Fudge Labels 
Merry Christmas Tags 
To/From Christmas Gift Tags 
Need more free Christmas gift tags? Check these out:
- Free Printable Gratitude Christmas Gift Tags
- Chalkboard M&M Christmas Gift Tags
- Holly Jolly Christmas Tags
- Red & White Gift Tags
ICE CREAM RECIPES PERFECT FOR CHOCOLATE SAUCE:
- French Vanilla Ice Cream
- Reese’s Ice Cream
- Tin Roof Ice Cream
- Chocolate Oreo Ice Cream
- Frozen Mud Pie
Homemade Hot Fudge Sauce Recipe
Hot Fudge Sauce
Ingredients
- 1 ½ cups sugar
- 7 Tbsp unsweetened cocoa powder more or less
- Dash of salt
- 1 12 oz can evaporated milk
- ¼ cup butter
- 2 tsp vanilla
Instructions
- Combine sugar, cocoa, and salt in a large saucepan. Slowly stir in the evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 6-8 minutes, or until thickened.
- Remove from heat and stir in butter and vanilla. Stir till butter melts. Cool slightly before pouring into glass jars.
- Serve warm, and store leftovers in the refrigerator. It heats up nicely in the microwave.
Notes
- I like my chocolate sauce rich, so I use the full amount of cocoa powder. You get a more milk chocolate flavored sauce if you use less cocoa.
- When I am making this just for my family, I cut the recipe in half and only boil it for 3-4 minutes. (Half a can of evaporated milk is about 3/4 cup.)
- Makes about 2 cups of hot fudge sauce.
Nutrition
Recipe originally posted on 12/13/2012. Post updated November 2018.
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Oh…..dear……Lord…..I am in so much trouble! lol. This stuff is so freaking good that it’s almost dangerous to have in the house! I made this for Father’s day dessert – I’m doing a build your own sundae bar for dessert. My one son and grandson are chocoholics down to their bones, my daughter in law and myself usually grab the salted caramel and hubby loves strawberry sauce. I made this first which probably wasn’t the best idea as now I’m not sure I have enough strawberrys left to make that sauce! I filled a pint jar and had almost 1/4 cup that didn’t fit…can’t waste something this good! I might pass up the caramel for this…..:) Thank you for such an easy decandant recipe!
I am so happy that you loved it! I also have a hard time resisting it, and oh my goodness it is so yummy with fresh strawberries! It’s been way too long since I did a sundae bar, that needs to happen at our house asap. 🙂
I’ve been looking for the perfect fudge sauce for a while, have tried many recipes and this is the best I’ve found. I make it mainly for family weekend mocha habit but it comes in handy for other purposes as well. I don’t boil it as long since I don’t need it to be thick.
So glad your family is loving it! I’ve tried other recipes as well, but I always come back to this one! 🙂
How do you know if it’s been boiled too long? I made it today ( DELICIOUS!!) and was hoping to jar but preggo brain forgot to buy the jars.. I am storing it in the fridge in a big glass jar.. it is very thick. Would pouring it into jars while still slightly warm produce more, and obviously would be easier?
Thank you for sharing!
It definitely does pour easier when it is warm, because it thickens significantly when it is chilled. If it is really, really thick, you can thin it by whisking in some evaporated milk, cream, or even milk. 🙂
Thanks for this easy, awesome-sounding recipe.
When making for gift-giving, do you store in refrigerator until you gift it?
Thanks & be blessed,
Cindy
Yes, I do store it in the refrigerator. 🙂
Kara I just found your labels and tags and receipe for Hot Fudge. I found a receipe which uses evaporated milk. I notice yours does to. I made it and thought I would label it just for my husband and I. Thus, I found you. It is March 9th, 2019 not even Christmaas.
Thanks for sharing all this as this would be awesome for Christmas gifts. Will it be okay to double the receipe or will it change consistency? I love Christmas. I have two daughters and one son. Holly, Noel and Norm. I wanted my son to be Nicholas, but husband won. 2 out of 3 is not bad. LOL Again, thanks for sharing. I wish I had a place to share as well. I am working on that. God Bless you and yours. Linda
Thanks so much for stopping by Linda! How fun that your kids have Christmas names! (Well at least two of them.) You can definitely double the recipe, it will just take longer to cook. I’d start with 10 minutes and add more time if you need it. And of course if you cook it too long, you can add a little more evaporated milk to thin it.
What a perfect, easy gift for the neighbors! Thanks for sharing!
So easy and much better than store-bought! Yum!
So easy, and delicious too!!!
I am going to use this as teacher’s gifts this holiday season! Thank you!
Hi Kara,
Found your blog by accident, by clicking a link on someone else’s site. I find some of my favorite sites this way 🙂 Most of my family live in different states. I know you said store in fridge, but does that mean after opening? Guess I am asking could I ship this sauce out or would I have to do the whole canning process to do it? Don’t want to mess with canning, so if that’s the case will only make it for people I can hand deliver it too 🙂 Also what is the max time this can remain out of fridge at room temp? Great blog you had me when you said “If I can do it anyone can do it” my favorite saying that comes out of mouth.
You have to store it in the refrigerator, so I wouldn’t recommend shipping it. My kids have sometimes left ours out on the counter for a few hours, and it’s still fine. But I wouldn’t give it to other people if it had been left out. 🙂
Thank you so much for sharing your printables! You saved the day for me! I appreciate people that share their talents! Kudos to you. Your hot fudge recipe is very similar to mine. Mine was my mothers too. They only difference is my recipe calls for 2 cups of sugar. My recipe does suggest you bring it to a boil and boil 10-15 minutes stirring almost the whole time. It has to be a fast boil and it will thicken nicely!! A great neighbor gift!
Hi Kara. Thanks for a great recipe. I’ve prepared the ice cream and it’s nicely tucked away in my freeZer.
I’ve made the fudge sauce. It’s delicious. I found that no matter how long I allowed it to boil, it never thickened.
I added a tsp of cornstarch flour and it thickened quite nicely. Not to thick, slightly thicker.
Sorry that it didn’t thicken for you, but I’m glad you found a way to make it work! 🙂
Trying to use your cute stickers for the hot fudge I made with your recipe, but they don’t line up with the labels I bought (even though mine are 3×4 on a page too), how to fix that or what sticker labels did you use to print your circle hot fudge labels?
Amy, I just printed mine on cardstock and cut them out. I’ve never been smart enough to figure out how to use the pre-cut labels! 😉
Pretty good except it didn’t thicken like I thought it would…I put some aside and added cornstarch and it was better…AND I didn’t add the whole can of evaporated milk as I had used it some the night before. It went well however with my chocolate chip pancake mix with a little whipped cream…no calories that is until you eat it. 🙂
I bought a bunch of those jars at Tai pan also and was wondering what to do with them! Now I know what my neighbor gifts will be this year. Thanks for the printables!
mmm! great idea. I’ve never made my own hot fudge before
Hi Kara, I just made this today. I’m wondering how thick yours turns out? Mine thickened up a bit, but definitely not like traditional hot fudge. Maybe I didn’t boil it long enough? Tasted great, though. Thanks!
Stephanie,
I don’t make mine quite as thick as traditional hot fudge, but the longer you cook it, the more it thickens. However, when it is really thick, it does have more of a tendency to turn sugary when stored. Heats up just fine though. 🙂
What a lovely idea. I am visiting you via Somewhat Simple. I look forward to seeing you at My Dream Canvas. Happy Holidays. Anu