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5-minute Hot Fudge Sauce has just three ingredients and is perfect to use all summer long! This simple recipe tastes like melted fudge and you can reheat leftovers to thin!

hot fudge sauce with spoon dripping


Easy Hot Fudge Recipe

If there is one thing I want all summer long it’s ice cream!! I crave it in summer, probably because it’s so hot here in Sacramento. (Well…let’s be honest. I crave ice cream all the time because it’s so darn good!)

Recently Jordan had some friends over and they wanted ice cream sundaes. We had the ice cream covered but, to my dismay, we were out of chocolate sauce. Now, as a food blogger, I took this as a huge fail: I always have all the sauces on hand. I have chocolate sauce when I make pie and need a drizzle and caramel sauce for when I’m making something gooey. So how in the WORLD was I out of ALL OF THEM at once?! #momfail #bloggerfail

So I did what a good blogger does in these situations: I made my own hot fudge sauce. And, dare I say, it’s BETTER than the kind you buy?

5-minute hot fudge sauce has just 3 ingredients and is perfect for all your ice cream sundaes!

hot fudge sauce on ice cream

What’s the difference between hot fudge and chocolate sauce?

It’s so easy to buy hot fudge and chocolate sauce that making it homemade has to be easy or why bother, right? Well, I got you covered because this hot fudge recipe is the BEST.

Honestly, I’ve always wondered this! The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.

And, let me tell you, my hot fudge sauce recipe tastes like melted fudge! It’s PERFECT to put on top of your favorite O Organics ice cream!

Ice cream cartons stacked with a jar full of chocolate sauce

3 Ingredients Needed

Some recipes are for hot fudge with cocoa powder, but this recipe uses sweetened condensed milk! There are only three total ingredients:

  • Chocolate Chips – use your favorite flavor, but use a good brand! We love Trader Joe’s, Guittard, and Guirradelli.
  • Sweetened Condensed Milk
  • Butter – unsalted or salted. The butter might seem like an odd ingredient, but it’s necessary. Without it the hot fudge will seize and not act properly, so don’t skip it.
hot fudge sauce in jar

How to make hot fudge

  • Add sweetened condensed milk and chocolate chips to a saucepan. Heat over medium heat, stirring constantly, until chocolate chips are melted.
  • Remove from heat and stir in butter. Stir until butter is melted.
  • Place hot fudge in a jar. Use while hot.

Storing homemade hot fudge sauce

As much as I’d like to use 2 cups of hot fudge all at once, there’s no way I can do that. The great thing about this recipe is that you can chill and reheat it whenever you need to. Simply store it, covered, in the refrigerator, then microwave or heat in a small saucepan until it’s thin enough to pour. Hot fudge whenever you want it!

hot fudge sauce with spoon dripping

Favorite Recipes using liquid fudge:

hot fudge sauce in jar

5-minute Hot Fudge Recipe

4.91 from 426 votes
Easy 5-minute Hot Fudge sauce is the perfect ice cream sundae topping. Just 3 ingredients and you have an easy chocolate sauce recipe!
Cook Time 5 minutes
Total Time 5 minutes
Yield 2 cups
Serving Size 1 jar

Ingredients
 

  • 1 (14 ounce) can (396g) sweetened condensed milk
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
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Instructions

  • Add sweetened condensed milk and chocolate chips to a saucepan. Heat over medium heat, stirring constantly, until chocolate chips are melted.
  • Remove from heat and stir in butter and vanilla. Stir until butter is melted.
  • Place hot fudge in a jar. Use while hot.
  • Store leftovers covered in the refrigerator for up to 2 weeks. To reheat: place jar in microwave and heat in 30 second increments, stirring between each, until melted and smooth.

Recipe Video

Recipe Notes

  • This is a very thick sauce – the hotter it is the thinner, but it’s hot fudge, not chocolate sauce.
  • You can use salted or unsalted butter.
  • Leftovers – store in an airtight container in the refrigerator. It will thicken and harden as it cools so heat to thin.

Recipe Nutrition

Serving: 1jar | Calories: 1258kcal | Carbohydrates: 155g | Protein: 21g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 103mg | Sodium: 263mg | Potassium: 1247mg | Fiber: 7g | Sugar: 141g | Vitamin A: 925IU | Vitamin C: 5.2mg | Calcium: 619mg | Iron: 6.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

**Did you make this recipe? Don’t forget to give it a star rating below!**

hot fudge collage

Last Updated on April 29, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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173 Comments

  1. Very nice. Made two changes…. added 2 Tbl of milk for texture and a splash of vanilla. But now part of my recipe list. TY

  2. Just made this to drizzle over cheesecake and top with whipped cream and sliced, toasted almonds (I’m bringing dessert to my sister’s Sunday dinner). It literally took 5 minutes and tastes like warm fudge…silky and creamy and rich. I imagine it would be absolutely delicious over ice cream. I did use Ghirardelli’s bittersweet chocolate chips instead of semi-sweet because it was what I had on hand and I don’t like things to be too sicky-sweet. It has a nice chocolate flavor without being too sweet. I think everyone will like it. (I think I may put some espresso powder in with the milk and chips next time to add even more depth to the flavor)

    This recipe made 2 jars full (I used empty glass jam jars because they had wide mouths which made them easy to fill and, I expect, easy to empty! No need to buy store bought when you can make it so easily!

  3. I absolutely love this hot fudge! I made a dairy-free version substituting the condensed milk for coconut condensed milk and the chocolate chips with vegan chocolate chips and plant-based butter. It came out absolutely great! I’m so grateful because sometimes substitutions don’t always work out but this one did! Thank you so much!

  4. I think this amazingly rich fudge sauce took less than 5 minutes to make. I’m going to let it cool, then add it to my homemade chocolate ice cream as a fudge swirl before it hardens. Thanks for the perfect recipe!