Quick & Easy Hot Fudge Recipe
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You only need four ingredients and ten minutes (or less!) to make this quick and easy hot fudge. Super rich, smooth, and creamy, it’s utter perfection.
Others may tell you that they have the best hot fudge sauce, but I’m here to tell you that NOW you can stop searching. With just four ingredients and less than ten minutes, you’ll have the fudgiest, richest, creamiest, smoothest, and most chocolate-y hot fudge you’ve ever had. It’s the kind of hot fudge that you really don’t even need ice cream for…just a spoon. A big one. It’s to-die-for good. And SO easy!
Hot fudge sauce is perfect for serving over ice cream, or any other decadent dessert that you want to add a WOW factor to. I love to make these easy Brownie Trifles in a Jar, and this hot fudge makes a perfect layer. The fact that you can make it in less than 10 minutes with only four ingredients is the icing on the proverbial cake. It doesn’t take long at all, and it’s worth taking those few minutes to whip up a batch. I’ve made this hot fudge hundreds of times, and it’s a fabulous no-fail recipe you’ll want to make over and over again.
I make it a lot just for our little family…pretty much whenever there is vanilla ice cream in the freezer. It’s so quick to make, that it’s also a perfect last minute dessert if you have company stop by unexpectedly. I’ll make this hot fudge, and a batch of my Caramel Pecan Sauce, and it’s a lovely and easy dessert.
Table of contents
Ingredients
This is the best recipe out there, even compared to ones using chocolate chips or chocolate bars. It’s a homemade hot fudge sauce with cocoa powder, powdered sugar, butter, and evaporated milk.The creaminess of this hot fudge is unmatched, and these four ingredients work together beautifully to create a smooth and fudgy consistency. It’s so simple, it’s almost hard to imagine that it’s possible, but it’s true.
You only need four simple ingredients…
- Cocoa powder
- Powdered sugar
- Butter
- Evaporated milk
That’s it! Basic pantry items are all you need to whip up a batch (or two or three) of this delectable hot fudge sauce. Every single person I’ve given it to has loved it, and I’ve been asked for the recipe more times than I can count. It’s SO much better than store bought hot fudge, and you’ll be really glad you took a few minutes to make it.
Equipment
This is a simple recipe, and you’ll only need a few kitchen basics.
- Measuring cups
- Saucepan
- Wooden spoon
- Can punch opener or can opener
- Mason jar (for storage)
How to make
Preparations
There’s not much prep involved with this recipe, because it’s so simple and straightforward. Set out your ingredients, and the items from the equipment list, and you’re ready to go.
Cooking instructions
Step 1: Over low heat melt butter thoroughly in a saucepan.
Step 2: Add sugar and cocoa. You can also add a little vanilla–1 tsp. or so.
Step 3: Pour in the evaporated milk, and use a whisk to start incorporating all the ingredients together.
Step 4: Whisking briskly, bring to a boil–you can bring the temperature up to low/medium heat. Boil for 5 minutes, whisking constantly–it will make sure all the little lumps are removed!
Step 5: Remove from stove. It will thicken even more as it cools. Pour into a pint-size mason jar. This recipe makes 2 cups, so it fits perfectly. Serve immediately, or let it cool then refrigerate until ready to warm and serve.
TIP: This recipe doubles really well…I’ve even 8x the recipe when making huge batches for Christmas gifts, and it worked famously. One batch makes 2 half pint jars–I found that to be true even when I made the batch x 5.
What to serve with
This will dress up vanilla ice cream and a variety of flavors in no time! It’s perfect for making hot fudge sundaes, but also as a topping for other decadent desserts. It goes wonderfully with cut fruit, and my kids love dipping their strawberries in it.
- Hot fudge sundaes
- Fruit
- Cheesecake
- Pies
- Chocolate cake
- Brownies
- Brownie Trifle
FAQ
While they have some things in common, they are different. Hot fudge is thicker and heavier, and typically more rich in chocolate taste. Chocolate sauce is thinner, and doesn’t have to be heated up to be pourable.
Yes, in this recipe you do. It helps the hot fudge from burning on the bottom, and helps to get all the clumps out from the sugar and cocoa. It’s a quick 5 minutes, so you’re not stirring too long.
Definitely! It’s a recipe that works well as you multiply the batches. I’ve even made up to 8x the recipe when making it to give as Christmas neighbor gifts.
This can really vary depending on how much each individual uses on their sundae or dessert. I’ve found that our family of 8 can easily eat one whole batch, which makes 2 cups. When I’m serving for a party and there are other toppings, I factor in 6-8 people per batch.
Storing and reheating
If there are any leftovers, or you’re not serving right away, let the hot fudge cool in their jars with no lid, until completely cool. Keep refrigerated…it will last 1-2 weeks.
When warming up after refrigeration, remove the metal mason jar lid. Microwave in jar for 30 seconds, then in 10 second increments until warmed through.
Serving size
Each batch makes 2 cups, which works perfectly with pint-sized mason bars. You can double and triple this recipe easily if needed.
More recipes you’ll enjoy
You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me on Instagram, Pinterest, and Facebook, for even more ideas!
Enjoy this recipe with your family and friends…you’ll find it’s a keeper!
The BEST Hot Fudge
Ingredients
- 6 tablespoons butter
- 2 cups powdered sugar
- 3 tablespoons cocoa
- 1 cup evaporated milk
Instructions
- Over low heat melt butter thoroughly in a saucepan.
- Add sugar, milk, and cocoa. (You can also add a little vanilla–1 tsp. or so)
- Whisking briskly, bring to a boil–you can bring the temperature up to low/medium heat. Boil for 5 minutes, whisking constantly–it will make sure all the little lumps are removed!
- Remove from stove, then serve warm or cold. It will thicken even more as it cools.
- Keep refrigerated…will last 1-2 weeks. Cool in jars before placing in the refrigerator. One batch makes 2 cups, and fits into a pint-sized mason jar.
- To warm, remove the metal lid and ring, and heat in the microwave for 30 seconds. Take it out and stir, then heat in additional 10 second increments until warmed through.
Notes
Originally posted in 2015. Updated in 2023.
This looks wonderful! I am saving this one! Last night, I made your alfredo sauce – it was delicious and super easy to make! Thank you so much for sharing your wonderful ideas! :O) Bless you, Kierste!
Yay! So glad you loved the alfredo sauce! It’s seriously one of our family favorites, so it makes me happy your family liked it too!! xoxo
Hi! This recipe looks so awesome and EASY!!! I’d love to make it for gifts- can it be doubled or tripled? Thanks!
Yes, it can be doubled or tripled! It’s super easy and SO yummy!! xoxo
This sounds so good! I have a question, how do you store it after you make it? In the fridge? I am just wondering for gifts and such. Thanks!
Yes—store it in the fridge! It lasts for about 3 days…but mine has never made it that long. :)
This looks awesome and I was looking for a simple recipe to go with my homemade carmel recipe. Do you know if it can be made with whipping cream/milk mixture? Maybe a 50/50 mix? I don’t have evap milk, but I have the other…I may just try it and see what happens. :)
I’ve never tried it with whipping cream/milk, but I don’t see any reason why it wouldn’t work! I think it would be even richer. :) I would totally try it! Let me know how it turns out if you do! xoxo
I made it with about 3/4 c whipping cream and 1/4-1/2 of milk to thin it a bit and it’s heavenly. It would definitely be cheaper with the evaporated milk, but if that’s all you have, it’ll work!
YAY! That sounds fabulous! So glad to know. I almost always have whipping cream on hand!
Will be making this tomorrow. Sounds YUMMY.
Let me know what you think!! xoxo
This was Sooo yummy. Thanks for sharing the goodness! We had ours with strawberries and vanilla ice cream :)
SO SO yummy! That’s a perfect way to have it! :)
Made this tonight for my family to put over brownies and ice cream. Rave reviews from everyone! It was awesome!
YAY! So happy to hear that! It’s our family favorite. :) xoxo
So it’s almost 6 am and now I have another task, albeit an incredibly heavenly one, to add to my day! New neighbors are in for a treat I believe! Thank you ?
#sorrrynotsorry
So sorry for the extra task…but it’s the yummiest one ever, and totally worth it!! xoxo
Thinking of making this for Christmas gifts!! Can it be canned so it has a good deal?? Otherwise, would it have to be refrigerated right after making it?? How do I get the printable labels?? All your ideas are adorable and delicious!!! Thank you!!!
It does need to be refrigerated–and will last for a week or so. The printable is here: https://oldsaltfarm.com/homemade-hot-fudge-christmas-neighbor-gift/
Does the measurement “T” stand for – Tablespoon ? and “C” stand for Cup ?
Yes–so sorry! I updated the recipe to make it easier. Thanks so much for the question! xo
My family loved this hot fudge! We are making it for all of our Neighbor Christmas Gifts. Thank you for the awesome recipe and presentation…so cute!
YAY! So glad you loved it too!! And you are so welcome. Merry Christmas! xoxo
I made this tonight and it was pretty thin. Maybe we just didn’t let it cool long enough? It’s delicious. I just wish it was thicker.
Hmmmmmm…did you boil it for a full 5 minutes? I’ve never had it turn out thin before, so I’m not sure what happened, but that’s the only thing I can think of. Mine is usually pretty thick when I pour it into jars, and it even thickens up a little more. It’s definitely worth another try!
Mine was very thin. Boiled and wished 5 full minutes. Any ideas how to thicken it so it looks like the picture!
Oh, darn!! It won’t be super thick after you’ve boiled it–it thickens up as it cools down. Did it thicken when it was cool?
It didn’t so I put it back on to boil for 5 more minutes and it was perfect.
This fudge sauce is amazing! I followed Carmen’s advice using half-and+half and a bit of coconut milk. The only other addition was to add a teaspoon of vanilla because we like the richness of it. Thanks so much for sharing this recipe.
I love the idea of using coconut milk…yum! And you can never go wrong with a little vanilla! xoxo
I made this for my co-workers and neighbors for Christmas. So good!! ❤️
Yay! So happy to hear that!!! xoxo
This is SO GOOD!! So easy, family and friends L ❤️ V E it!
I made a batch today for a neighbor, then decided to make another batch for a friend but had to do half evaporated milk and half heavy cream (I ran out of evaporated milk), and I have to say I like the evaporated milk version better!! Creamier, and better consistency!
Thanks for the recipe!! It’s a keeper!! ?
YAY! That makes me SO happy! It really is the best and yummiest hot fudge ever. So glad you’re sharing it!! xoxo
Oh gosh, such a short shelf life! I guess there won’t be any for gifts, I will have to eat it all myself in the next three days! ?
LOL!! It could probably last more like 5-6 days, but I always like to be safe when I post recipes. But it has NEVER lasted that long in my house, that’s for sure! I just made a batch last night, and it was literally gone in 10 minutes. They were seriously scraping the pan and bowl, HA!!!
Can this recipe be canned ?
I’ve never tried it, so I can’t give you a definite answer, but if you do, let me know how it works!
Yes I can can it and caramel. Do it all the time. It turns out great
I tried your hot fudge sauce recipe , and I would give it 10 stars if I could. It came out nice and thick and delicious. I’ll never need to look for another recipe for hot fudge sauce again.
Oh my goodness, this makes me so happy!! It really is the best and yummiest recipe, I’m so glad you love it too!
I’ve made about 4 other hot fudge sauce recipes and each of them called for a lot more cocoa than 3 tablespoons. All of them called for a cup or more powered cocoa and two of the recipes called for a whole can of evaporated milk. My question and concern if is this recipe must have a weak chocolate flavor???
Mary, you’ll have to try this recipe!! Everyone that’s made it has loved it. it’s super fudgy and definitely not weak chocolate flavor. It doesn’t make a lot, so I usually double the recipe. I grew up with this recipe, tried others, but never found one I’ve loved as much. Let me know what you think when you make it!!
I’ve made this recipe a few times and love it but never remember what temp to use to bring it to a boil. What temperature do you use after adding the milk and sugar? Medium? Also, is it supposed to be thick after boing for 5 minutes or after it cools? Thank you?
Hi, Barbara! You just boil it for 5 minutes, no specific temperature necessary! I keep it around low-medium after adding the milk and sugar. It won’t be really thick after the 5 minutes, it does most of its thickening as it cools. ENJOY!!!!
This is the best hot fudge. In fact, it’s my go to Christmas gift. I’d also suggest that it lasts a LONG time. Like, in a mason jar refrigerated we’ve eaten many months later.
Yes! I love giving for Christmas gifts as well. So happy you love it as much as we do! And I’m glad it lasts for you in the fridge…we never get that far, lol.