Hot Fudge Sauce

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Our all-time favorite Hot Fudge Sauce that is a family favorite. All you need is 4 ingredients – butter, chocolate chips, powdered sugar, and evaporated milk.

We love to serve this fudge sauce on ice cream, funnel cakes and even fruit! It’s irresistible in every sense of the words and you’ll find yourself trying not to eat it straight from the jar!

Hot fudge sauce in jar

Homemade Chocolate Sauce

I am SOOO excited to share this next recipe with you guys today!

Let’s just say that it’s one the hubby begs me to make because he’ll eat it straight from the jar ALL BY ITSELF (no joke!!)

This Homemade Chocolate Fudge Sauce is a simple but delicious recipe that is good on ANY dessert. We use it on ice cream and especially on Funnel Cakes (a recipe I shared earlier today). It takes minutes to put together and is seriously the best topping you’ll ever make!

I also love that this makes a simple and inexpensive gift idea. Just put it in a cute mason jar with ribbon around the top, and I promise the recipient will love you forever.

Hot fudge sauce ingredients

How to Make Hot Fudge Sauce

As mentioned, you need only 4 ingredients:

  • powdered sugar
  • butter
  • evaporated milk
  • semi-sweet chocolate chips

Once you have those ingredients gathered, you’ll add them to a medium saucepan.

Bring to boil and cook 8 minutes, stirring constantly. Enjoy on just about anything!!

Recipe FAQ

Can this be canned? I don’t recommend canning your fudge sauce. If you are wanting to store it, it is best stored frozen. 

Does it need to be reheated for each use after its been made and stored? This sauce can be served hot or cold. It can be reheated on the stove or in the microwave just be sure to heat it slowly so it doesn’t burn. Also you can reheat it as many times as you’d like, it shouldn’t change the texture or taste of the sauce. 

How can I thicken chocolate sauce? If you follow the instructions correctly the chocolate sauce should not turn out runny. It thickens up as it cools down. If you want it to be thicker even after it has cooled then try adding a little more powdered sugar to it. You will need to reheat it as you add it in. 

How do I make it more runny? If you find that your sauce is too thick for your liking then heat it up and add a little more evaporated milk or butter to the sauce. 

Fudge sauce boiling in pot

How to Store

Because this sauce stores so well it can easily be made AHEAD OF TIME. Just store it in an airtight container or jar and place it in the fridge. Rewarm slowly before serving.

Pour the fudge sauce in a glass jar or airtight container and seal it with a lid. STORE it in the refrigerator for up to 1 month.  

You can also FREEZE this sauce for later. To freeze, pour the sauce in a jar or a freezer safe container. Let it cool completely. This may take a few hours, you can put it in the fridge to make it cool faster. Then seal the jar or container with a lid and freeze for 6-12 months. 

Our favorite hot fudge sauce recipe oozing from jar

For more sauces, check out:

Hot Fudge Sauce Recipe

5 from 22 votes

Irresistible Homemade Chocolate Fudge Sauce - the BEST recipe ever! Great on ice cream or funnel cakes! Just 4 ingredients - butter, chocolate chips, powdered sugar, and evaporated milk.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 16 servings
Calories 186 kcal
Author Lil' Luna

Ingredients

  • 2 cups powdered sugar
  • 12 oz evaporated milk
  • 1/2 cup butter
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Combine all sauce ingredients in a saucepan. Bring to boil and cook 8 minutes, stirring constantly. Enjoy on just about anything!!

Recipe Video

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Recipe Rating




Comments

  1. I posted your recipe on Pinterest and someone has asked if they can the recipe? Can you please advise if it is possible to “save” it for an extended period of time using the canning method. Thanks!

  2. Can you please post what the shelf life is…or if it needs to be stored in the fridge? Can it be canned? Hard to give this as a gift, if the recipient won’t know how to properly store it. Thank you!

  3. Awesome! I made this the other night to bring to my niece today,. I put the extra that didn’t fit in the jar in a small bowl to use later on on a dessert. It never made it! I took a spoonful, then another and another. It is Soo good!

  4. This looks great! Probably a stupid question, but once it is at a boil and cooking for the 8 minutes, do you keep it at a full boil during the time you’re cooking and stirring, or do you lower the heat to more of a simmer? Thanks!

  5. This is the hot fudge that my mom has made my whole life. I literally eat it by the spoonful. And then when I have sufficiently guilted myself into stopping that, I dip bananas into it. I keep it on hand for bedtimes that just get the best of me! Nothing makes a bad bedtime melt away like this hot fudge!

    1. LOL!! SO true!!! This stuff is pretty dangerous. We’ve been making it for as long as I can remember too. Glad that you’re a huge fan as well. Thanks for stopping by, and have a great day!! XO

    1. I’ve never used it as a frosting. Although it’s kind of thick, I think it would be too runny for a cake. I think it would definitely work as a drizzle over the cake though. 😉

  6. Ok we made the sauce and yup it was good. My wife has a spoon and eating it so its good i seen the Carmel apple. Sauce. Also

  7. did u ever make the printable label for this sauce? i would love to gift some to my dad for fathers day!

  8. 5 stars
    I just made this recipe today…I got it off of pinterest. This is the best hot fudge recipe I have ever made. It is very easy to make and the ingredients are all staples in my kitchen pantry. I am someone who makes almost everything from scratch. This is a keeper !

  9. 5 stars
    This fudge sauce is PERFECT! I made it over the summer for a cheesecake bar, and it was a total hit! It made so much that had plenty left over, which we put over waffle and ice cream sundaes with homemade whipped cream. And I LOVE how easy it is; it’s become my go-to chocolate sauce for any occasion! My stepmother requested a white cake with vanilla buttercream for her birthday, and my dad is a chocolate junkie so he made a joke about putting chocolate sauce on his slice. So when I’m done making the cake, I’ll be making this to bring along with it, and I know he’ll be WAY happier than with some from a squeeze bottle! 🙂 Thanks for the fab recipe!!

  10. 5 stars
    Great recipe! I had been wanting to make my own fudge sauce for some time. I nearly always have to have chocolate on my ice cream and it doesn’t seem to matter what flavor of ice cream either.

    I stopped buying the pre-made store stuff a while back. Most of it these days is like a lot of things and has no flavor, a laundry list of ingredients and an unnatural smoothness.

    I love that the ingredients are things that I nearly always have in my pantry. I did add one little square of unsweetened Baker’s chocolate. It wasn’t quite chocolaty enough for me without it. LOL!!!

    It filled 3 small jelly canning jars so I can share with my adult children. They will be so happy.

    Very yummy!!! Very Easy!!! Thanks for sharing.

  11. I follow all your stuff now! Yum❤️ lots of recipes are so much fun to make with my school age kids!

  12. Hi,
    Love the idea of how easy this recipe is. How long does the fudge sauce keep for, though? Just asking to know if it can be made a couple of says in advance or, the night before or on the day. Many thanks,
    Michy.xx

  13. This is the same as my grandma’s hot fudge recipe—it really is the best ever!! The only thing that is different is she adds a tsp of vanilla after you take it off the stove. I feel it makes a difference. 🙂 Thanks for sharing!

  14. 5 stars
    How long does your chocolate fudge sauce last? Can it be stored at room temperature in a mason jar? Thinking it would make a nice favor for a shower.
    Thanks

      1. I’ve been making this for years. It is delicious and everyone loves it! The best fudge sauce you’ll ever have! Thanks for posting!

  15. 5 stars
    This stuff is AMAZING and so easy to make! I have made it twice and both times, it came out perfect. Probably the biggest thing is to be careful of the heat and to keep stirring! Only thing I do different is add some vanilla because vanilla makes everything taste better. This is definitely my go-to for fudge sauce. Never need to buy it again. This makes one 12-oz and one 8-oz canning jar and it lasts a long time. I do wonder if there is a low-sugar option with stevia or something since I would really like to cut down on sugar. Please reply if you have an answer.

  16. 5 stars
    This is heaven in a jAr, i have Just made it in preperation for christmas but i cant stop diPping into it. Im totally with your husband on this one! I have a feeling i will be making a second batch brfore christmas.
    This will be perfect With our christMas Pavalova, ice cream and summer Berries here in sunny Queensland australia.
    Thanks a million for Sharing the recipe.

      1. Hi i tried making this and it came out as just a big clump. Its not Creamy or runny so i cant driZzle it. Anyone else Have this problem??

  17. 5 stars
    I don’t always have fudge sauce on hand, but I do always have the ingredients for this recipe. Thanks for sharing and perfect on top of ice cream.

  18. 5 stars
    this was excellent, the only change i made was to add 1/4 cup of chocolate chips to make it a full cup. it makes the recipe easier to remember – 1 cup,1 stick,1 can, and 2 cups…..
    thanks for sharing your recipe.

  19. Hi, can the evaporated milk be SUBSTITUTED with SWEETENED condeNsed milk? We dont get UNSWEETENED evaporated milk where i live.

  20. Hi, im eager to try this recipe. But we dont get evaporated milk where i lIve. Can i replace it With sweetened condensed milk? How much less sugar should i add in this case?

  21. 5 stars
    I have made this for years. I make a crust of oreo’s and butter, top with 1/2 gal softened vanilla ice cream, top that with peanuts or pecans or no nuts (whatever I have) then put this on top once it is cooled. Called Buster bar dessert. Yummy!