Remember back when when I posted the Honey Citrus Vinaigrette recipe and talked about how sometimes you can just look at the ingredient list for a recipe and instantly know in the pit of your soul that it would make you happy? Well I have three words for you: Chocolate. Butter. Sweetened Condensed Milk. Any questions? I didn’t think so. If you’re wondering how something so incredibly simple could be so incredibly delicious, then you’ll just have to make it to find out. This was a favorite in our house growing up, and we especially loved it at Christmas time over peppermint ice cream. The great thing is that these are ingredients that (at least at our house) are always in the pantry. I promise once you make this you’ll never buy that bottled Hershey’s stuff again! And let’s face it; if you’re making homemade ice cream already, it deserves the best. 🙂
Hot Fudge Sauce
Ingredients:
3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips
1/4 C butter (that’s a half of a stick folks. Admit it, at least one of you didn’t know that)
1 Can Sweetened Condensed Milk
*I wouldn’t use milk chocolate for this, it’s way too sweet, however both dark and bittersweet are awesome
Instructions:
1. If you’re using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
2. Okay, it’s not rocket science. Put it in a pan on medium heat and melt it all together till it’s smooth, creamy, and just looking at it gives you happy thoughts.
3. If you have leftovers (but let’s be honest, you’ll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by. This serves the same purpose as the always-open bags of chocolate chips that Kate and I both have in our pantries. Don’t deny it Kate.
Something else that might come in handy: The SINGLE SERVING.
In the comments of Kate’s Brazilian Lemonade post, I mentioned this great little invention:
You find them not with the baking things, like regular sweetened condensed milk, but in the Latin Foods isle in a little six pack. They are PERFECT for all sorts of things when you don’t need a whole can. Each cute little can has 3.5 oz, which is 1/4 the size of a normal can. And it makes the most perfect single serving of this fudge sauce, so here’s the quantities for that!
Just for One:
1 tiny can sweetened condensed milk
2 T chocolate chips
1T butter
Just pop it in the microwave and heat in 45 second intervals until smooth!
Storage: This is just fine kept at room temp for a day, but if you are going to keep it overnight or for an extended period of time, pop it in the fridge and just reheat in the microwave.
Pretty Freaking Good poured over this stuff too:
Puffed French Toast (oooh, that’s naughty!)
Pizzookies
Double Chocolate Waffles
Cherry Chocolate Ice Cream
Hot Fudge Sauce {and Fondue!}
- Total Time: 10 minutes
Description
This quick hot fudge is destined to become your new go-to for topping ice cream! Chocolate, butter, and sweetened condensed milk blend together to make an ideal thick, chocolatey fudge sauce perfect for drizzling on a sundae or dipping your favorite fruit.
Ingredients
3 ounces semi-sweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips. I wouldn’t use milk chocolate for this, it’s way too sweet, however both dark and bittersweet are awesome.)
1/4 cup butter
1 can sweetened condensed milk
Instructions
If you’re using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
Combine chocolate, butter, and sweetened condensed milk in a saucepan. Place pan over medium heat and melt, stirring continuously, until everything melts together.
Serve over ice cream, or as fondue with your favorite fruit.
Notes
If you have leftovers (but let’s be honest, you’ll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by. If you want to use it as sauce again, simply microwave at 15-30 second intervals, stirring each time, until desired consistency is reached.
Keywords: hot fudge, chocolate sauce, dessert, fondue, ice cream
Do you do anything special to prep the jars, sterilize etc tto prevent bacteria?
No, to be clear you are not “canning” the sauce, it’s simply being stored in a jar and needs to be refrigerated. Putting it in a jar does not make it shelf stable, it’s simple a storage method 🙂
Where did you get the small jars and how do your sterilize, etc to prevent bacteria?
Would it be possible to effectively seal or can this so that the jars could be kept at room temperature longer? I want to send this to someone as a gift and want to make sure it would still be good when they got it!
No, sorry but this recipe is not formulated for canning.
I think it makes about 2 cups. You could make one test batch and see, but you’re just adding a little more to a can of sweetened condensed milk so you can sort of estimate it that way too. Have fun!
Want to make this topping to go over ice cream and brownies. planning on serving 200. Do you by chance know how many servings one recipe makes?
Do you use salted or unsalted butter?
What happened to the peppermint ice cream link? WOuld love to make that for the holiday season to go along with this sauce.
Just made this the other night and it was AMAZING!!! So quick and so easy and SO delicious! Will NOT go back to store-bought chocolate sauce again! Thanks for the great recipes!!!
The ingredients for this recipe can also be used to make a Brazilian dessert called “Brigadeiro”. Have you had it before? It’s so good!!! You just cook the mixture a little longer, cool, then roll into balls. Roll balls in chocolate sprinkles. Every kid’s party in Brazil has them.
Yep- I make Brigadeiros all the time 🙂
Made this with some homemade ice cream-another winner!!!
I made this for Christmas gifts this year! Everyone thought it was the best fudge ever! I added some peppermint extract and it was divine!! Just made another batch for ourselves tonight….can’t wait to dig in! Thanks for another wonderful recipe!
Made this for teacher & neighbor gifts this year. Brought peppermint ice cream with it to the neighbors & gave Braum’s (Ice cream store) GC’s to the teachers. I quadrupled the recipe & it was so easy & well received!
Yummy! I posted a link to this on my blog…thru my pinterest board.
Thanks!
Jennifer @ The Craft Barn
Just made a quadruple batch for gifts and added 1 tsp. peppermint extract….it is DE-vine and didn’t seem to change the consistancy at all Thanks Kate and Sara!!!
I just made this today and it is delicious! I added about a tsp. of vanilla and it made it so yummy. Peppermint extract I think would be just fine. I jarred it up and made a double batch so I have plenty to give away. I love the idea of giving it as a gift with a little pint of ice cream!
so if I add a little extract – like a teaspoon will it “ruin” the consistancy? I’m thinking some pepperment would be so yummy this time of the year.
Yum! I made this over last weekend because I’d bought some peppermint ice cream and my husband thinks it’s too candy-ish and needed something to break up all the intense flavor. Well, this was the sure thing to do that! It literally was so easy to make and the best homemade hot fudge I’ve ever tasted! Thanks for the tips, it was nice that I had everything on hand too, no having to go buy heavy cream or anything like that. I actually doubled the batch too and the only reason we still have some in the fridge is because I don’t want my husband to realize how much I’ve eaten of it! I have to admit I’ve also sat and eaten a little warmed up just by itself, it’s that good. Thanks for the recipe!
Everyone loved it. Thanks!
So here I am, making this AGAIN!! I tried peanut butter chips today . . . its sinfully sweet (maybe too sweet for some). I can’t wait to try it on ice cream!! 🙂 So I have made semi-sweet, dark chocolate and peanut butter . . . I love them all! 🙂
I just made this sauce. Its great! However, I think I may have over cooked it. It doesn’t taste bad but its VERY thick! Next time I think i’ll take it off the burner sooner. Also, to answer the question about how much will it make, I filled two 8oz jars. I have some white chocolate chips, I’m thinking about trying that next! 🙂 Thanks for the great recipe.
Sara, I’ve wanted to try this recipe for a long time and finally got around to it today. I love how easy this chocolate sauce is to make and was also surprised by how far it will go. We dipped humongous strawberries into it and it was divine (of course, then I had to go work out for the second time today to make up for said divine-ness).
I’m looking forward to making it with dark baking chocolate instead of semi-sweet; maybe if it’s richer I will eat less? Yes, let’s go with that theory…
Thanks for the great recipe!
auti and tim- definitely a week or two. Honestly I don't know after that- I don't know of anyone who managed to keep it for that long without eating it!
how long does it last in the fridge for? a week? a month? a few months?
I just made this! It is sooo good im not sure its going to last long enough to put in the fridge! 🙂 you guys are the best ever!! Not sure why I waited so long but now i have a new "secret" to bring to the potlucks! Thanks Ladies!
HELLO AND THANKS FOR TAKING THE TIME TO GIVE US SUCH WONDERFULNESS
!!! (MAYBE NOT A WORD BUT YOU GET IT…LOL) I HAVE ALSO TRIED THIS WITH WHITE CHOCO (BROWNIES AND STRAWBERRIES AND ICECREAM)AND BUTTERSCOTCH ICECREAM, THAWED PEACHESWITH VILILLA WAFERS CRUNCHED) CHIPS AND IT IS GREAT….THE BUTTERSCOTCH IS VERY SWEET BUT WITH SOME OF THE LESS SWEET VANILLA ICECREAMS IT IS JUST GREAT.
I just made a bunch of jars of this for giving away and found the cutest jar tags on Lolly Chops blog. The go right on the top and are adorable! Check it out and skip the drive to the store!
I need to stop licking the spoon on this stuff…. I'm gonna barf LOL…. sooooo gooooooood:)You guys are right. Butter is way better. Thanks!!
Joelle- they're fine at room temp for a day or two. If you're going to be storing them longer then just pop in the fridge.
im giving these as christmas gifts, and storing in Ball jars with lids… do i still need to store them in fridge till I give them away?
thanks!
[email protected]
Either works fine!