Hot Fudge Sauce

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

4.98 from 35 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


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


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


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About Kristyn

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!

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Recipe Rating


  1. 5 stars
    I made this for Christmas for all my siblings and got RAVE REVIEWS!! It’s fun to package up with sprinkles and ice cream for a nice gift. (But give it quickly before the ice cream melts!) So yummy too!

  2. This is by far the BEST hot fudge sauce I’ve ever eaten. This will definitely be great for Christmas gifts. Besides ice-cream what else could I top with this sauce?

    1. Thank you!! Honestly, you could put it on any dessert! 😉 Some of my favorites are brownies, funnel cakes, skillet chocolate chip cookies, cheesecake, and even fresh fruit! It’s great for dipping too… pretzels, marshmallows, graham crackers. You name it!

    1. Ooh this sauce is so delicious! It stays soft. It will thicken a little if you store it in the fridge but thins out again if reheated. However, it doesn’t harden like a Hershey’s magic shell sauce does.

  3. 4 stars
    Hi, I have made this several times. The first time or two, it came out just right, but the last few times have been troublesome. The powdered sugar seems to be clumping into tiny little balls that are kind of chewy…or maybe it’s the condensed milk. And the butter seems to be splitting somewhat making it kind of greasy. It still tastes really good, but not doesn’t look so great and wouldn’t want to gift it to anyone. Have you every had any problems like these? Any suggestions or advice? Thank you!

    1. Sorry to hear you are having troubles with the sauce lately. It sounds like it might need to be whisked a bit faster or possibly the heat is too high when melting everything?

  4. 5 stars
    The best! I use for drip cakes. Make, refridge, just slightly heat to thin , drip over sides of cake, refridge cake for a few until it sets a bit. Never hardens so easy to cut cakes and is so good!!!

  5. Looks delicious! Do I put the whole glass jar of chocolate sauce in the microwave to reheat or should I transfer the sauce to a glass bowl?

  6. 5 stars
    This is by far my favorite fudge topping. It is so rich and I love making hot fudge cakes with it. Definitely a keeper!!

  7. 5 stars
    Great sauce however not sure what purpose the butter serves in this recipe. I’ve made it with and without and could not detect any difference. I also had to use regular sugar once when I didn’t have any powdered sugar and it was equally as good.

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