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You only need two ingredients and about five minutes to make this Easy Hot Fudge Sauce. This is a dream come true (and a “must have in the house at all times” requirement) for any ice cream lover!
I have a well-known love for ice cream. And, while I rarely turn down a scoop in a cone, I can’t resist a fancy ice cream sundae whenever I have the chance. This weekend, I had a blast playing with several new brownie recipes (and our beloved ice cream nachos). This easy hot fudge sauce is what got drizzled over each and every one.
Easy Hot Fudge Sauce
Years ago, my sister worked as a waitress at Christy Mae’s restaurant in Albuquerque, NM. As a restaurant known for serving the best comfort food in the area, they made a brownie sundae that my friends and I could never resist.
This recipe for easy hot fudge sauce is an homage to those indulgences that became a favorite among our circle. And, since it’s so quick to throw together, I can literally set the ice cream out on the counter and have this sauce ready to drizzle by the time the ice cream is soft enough to scoop!
Ingredients and Substitutions
Chocolate – Chocolate chips will melt quickly and easily. I use either semisweet or dark chocolate chips, for their richer flavor. I don’t recommend milk chocolate.
Condensed Milk – I use sweetened condensed milk to thicken the sauce and create a glossy, smooth consistency.
Notes on Equipment
- Can opener. I’ve used a lot of can openers over the years. And, in all that time, this one stands above the rest. I’ve owned mine for over 8 years. It’s nice to find a product that lasts!
- Small saucepan
- Whisk, spoon, or spatula for stirring
- Measuring cups and spoons. I reach for these stainless steel measuring cups more than any others. They’ve got a nice heft without being too heavy, they measure clean and smooth, and they’re dishwasher safe.
- Airtight container
Delicious, smooth, thick. And best of all, very easy! I only made half a batch, and then had to make more a few days later! I used dark chocolate and it was totally excellent.
How to Make Easy Hot Fudge
Combining the Ingredients: I start by placing the chocolate chips in a medium saucepan on the stove and then pouring in the sweetened condensed milk.
Melting the Chocolate: You’ll want to set the heat to medium and then stir or whisk constantly for about 3-5 minutes, until the chocolate has melted and the ingredients have combined smoothly. Remove from the heat immediately after the chocolate and condensed milk have combined.
Thinning the Sauce: If I’m in the mood for a thinner hot fudge sauce, I leave the sauce on the stove over low heat and add a generous splash of heavy cream to the saucepan and stir well to combine with the sauce. Now I remove the pan from the heat.
Serving: You’ll want to drizzle this onto your ice cream, baked goods, or whatever else you want to dress up while it’s still warm. Then, I just transfer any leftover sauce to an airtight container and store in the refrigerator.
Expert Tip
With a recipe this simple, getting just the right consistency is key. The fudge sauce should be quite thick and pour very slowly off the spoon or whisk. If you can run your index finger down the spoon and get a clean line across the middle that holds it’s shape, then you’ve got the consistency down.
Low and Slow – If your stove happens to run hot, or even if you’re just nervous about overcooking the fudge sauce, feel free to turn the heat down to low. The ingredients will take a little longer to melt, but that can be worth the trade-off of not trying to manage it at higher heat.
Thinning the Sauce – If I’m in the mood for a thinner sauce that will drizzle easily over ice cream or cakes, I stir in a couple of tablespoons of heavy cream. And if you want it to be still thinner, just add a bit more cream and continue stirring until well combined.
Serving Suggestions
Warm hot fudge basically demands something cold to pair with it. I like to pour this over chocolate fudge brownie ice cream when I want to double down on the chocolate, or this swiss roll ice cream for something a little more nostalgic.
And when I really want to do it up, I build the ultimate sundae over a batch of almond joy brownies and let the fudge run down the sides. Spoons up. Dig in!
Make Ahead & Storage
Make Ahead: Yes! It’s a dangerous piece of knowledge, but you can absolutely keep this easy hot fudge sauce at the ready in your refrigerator.
How to Store: This topping can be stored in an airtight container in the refrigerator for up to a three days, according to food safety guidelines. But, if you like to live dangerously, and use it past that point, I’m not going to boss you around. (And I’ve been known to keep it on hand for a week or two without any issues at all.)
How to Reheat: I usually warm a small portion in the microwave (at half power!), stirring frequently until the sauce is smooth and pourable once again. You can also add a splash of cream to thin it out while warming the sauce if that’s your preference.
More Ice Cream Toppings
Frequently Asked Questions
Not really. I typically use whisks or spatulas because I have so many of them, and they make me happy. It’s a thing. But, you can use any utensil you like to stir the chocolate and condensed milk.
The hot fudge will firm up as it cools. I pour within 10-15 minutes of making a fresh batch of this hot fudge sauce. But, you can always reheat it at 50% power in the microwave if it gets too thick.
Absolutely! You can add a teaspoon of vanilla extract or almond extract to change the flavors up. A little bit of cinnamon can also be sprinkled into the pan while you stir.
Easy Hot Fudge Sauce
Ingredients
- 1½ cups chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla or almond extract OPTIONAL
- 2-4 tablespoons heavy cream OPTIONAL
Instructions
- Combine the chocolate chips and the sweetened condensed milk in a small saucepan over medium heat.
- Whisk or stir constantly until the chocolate has melted and the ingredients have combined smoothly, about 3-5 minutes. Add extract if desired and stir to combine. The sauce should be quite thick and will very slowly pour off of a spoon.
- If a thinner sauce is desired, add 2 tablespoons of heavy cream and whisk or stir well to combine with the sauce. Add additional cream for an even thinner sauce. Serve warm. Transfer any remaining sauce to an airtight container and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/14/20 – recipe notes and photos updated 10/21/26}
This looks great. I have to see if I have any condensed milk in the pantry!
I hope you love it, Karen.
What are your favorite chocolate chips to use? Not the brand, I mean semi sweet, milk chocolate, dark chocolate….
I typically use semi-sweet for this recipe.
My husband LOVES this recipe, but I have to ask you a question. I followed the instructions exactly and mine came out super thick. (The entire batch lifts out of the pot when I take my stirring spoon out.) Have you had this happen? Do you have any suggestions on how to solve this?
Wow. That is next-level thickness for sure. That is happening with just the sweetened condensed milk and 1 1/2 cups of chocolate chips? If you add cream along with the sweetened condensed milk, it shouldn’t be as thick. You could also try reducing the chocolate but 1/4 cup or so? Honestly, I’m a bit at a loss as to why on earth it is firming up that much.
Yes, I used exactly 1 1/2 cups, we measured it out. I just finished adding 1/4 cup butter to it and that helped. It almost pours off the spoon. Next time I make it I’ll try adding cream. I’m thinking heavy cream & start with a little bit and see how it works. The recipe is so good that nobody’s going to complain about it being too thick anyway!
I’m glad it’s a hit either way, Chris!
Delicious, smooth, thick. And best of all, very easy!
I only made half a batch, and then had to make more a few days later!
I used dark chocolate and it was totally excellent.
I’m glad you like it, Leslie!
Very good & easy hot fudge sauce! Always a hit! My husband & family love it!
I’m glad you all love it, Barbara.
I have also made something similar using chocolate chips and coconut oil. It makes a lovely ‘Magic Shell’ type sauce!
We love making magic shell that way too, Wendy.
Quick, easy and delicious. Love this recipe!
I’m thrilled you’re enjoying the sauce!
This was absolutely wonderful! I can’t believe it only has 3 ingredients. I do need to thin it out some but that is a piece of cake!!
Thanks for sharing!!
I’m so glad you love it!
Yes this was easy and totally worth the minimal extra effort required. I added almond extract on purpose to give a nod to almond joy but mostly to curb my oldest teenage boy’s consumption of it. That’s mean, I know. But I made the chunky peanut butter shell topping from this site as well so he had choices. We had plenty left over that is now stored in the fridge so this will be even easier to have next ice cream night, aka tonight. Microwave it a bit and stir and if we need to thin it, we will follow Mary’s tip about adding a splash of cream.
I’m so happy to hear that you’re enjoying the hot fudge sauce!