Perfect Hot Fudge Sauce

Can I tell you something funny about when I started dating my now-husband, Nate? (See his hand above ) Within three weeks of us dating, I was already sitting in his family’s kitchen, taking pictures of recipe cards from his family’s recipe book. I love family recipes. I just feel like if a recipe has been painstakingly written on a recipe card and saved for years, it’s got to be good, you know?

This hot fudge sauce recipe was one of those recipes. Nate’s family calls it “chocolate sauce.” The recipe is actually one from my aunt-in-law. (I’m declaring that a thing.) When I asked her about this recipe, she told me that it’s what she grew up making in a double boiler on the stove. And guys, I’m telling you…this is the hot fudge sauce recipe you need. It’s silky smooth and delicious.

As usual, I want to share a few useful tips about this recipe before I share it.

There are two ways to make it.

As you’ll see below, there are two ways to make this recipe: on the stove or in the microwave. The stovetop method is the original method, of course, and if you’ve got the time, I highly recommend it. But if you’re one for convenience (and I often am!) there is a foolproof microwave method. Just add all of the ingredients to a large bowl and microwave for five minutes.

It’s easy to double the recipe.

The recipe below makes as much hot fudge sauce as you see—enough to fill a 19.6 oz Weck jar (affiliate link—see my note below). If you’re making hot fudge sauce for a huge party or something, by all means double the recipe. I’ve found that the microwave time is the same even when you’re doubling the recipe.

It freezes extremely well.

This hot fudge sauce freezes so well! It never really hardens and instead develops this mousse-like texture. You can scoop it out with a spoon and gently reheat however much you need. So, go ahead and make a batch and keep it in the freezer for emergencies 😉

The corn syrup is optional.

This recipe originally had 4 TB of corn syrup in it, but a lot of people in the family have experimented with using less and none at all. It totally works without the corn syrup. That’s why I give you a range and then say “optional” in the recipe below!

Alright, time for the recipe! Here it is in all its glory.

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Perfect Hot Fudge Sauce

4.6 rating based on 11 ratings

This is a quick and easy recipe for perfect hot fudge sauce. Makes about 2 cups.

Nutrition per portion

Ingredients

• 3 oz unsweetened chocolate
• ¼ c (66 g) unsalted butter
• 1 ½ c (188 g) powdered sugar
• 5 oz (150 mL) evaporated milk
• 2–4 TB (29–59 mL) light corn syrup (optional)
• a dash of salt
• 1 tsp vanilla extract

Method

Stovetop

1. Heat all ingredients except for the vanilla in a double boiler over medium heat. (If you don't have a double broiler, set a large glass or stainless steel bowl over a pan of boiling water. Be sure the bowl fits tightly and that the boiling water does not touch the bottom of the bowl.)
2. Once the ingredients are warm, stir briskly with a whisk or immersion blender until the mixture is silky smooth. Add the vanilla and stir again to incorporate.
3. Let it cool for 15 minutes or so to thicken.

Microwave

1. Add all ingredients to a large microwave safe bowl.
2. Microwave on high for 5 minutes. (If doubling the recipe, 5 minutes should still do the trick.)
3. Stir briskly with a whisk, or blend using an immersion blender.
4. Let it cool for 15 minutes or so to thicken.

Note: This page contains a few Amazon Affiliate links, so if you happen to buy anything on Amazon after using these links, I get a small commission (which doesn’t cost you anything). Of course, I don’t link to anything that I wouldn’t already be linking to anyway. Just a heads up!