You only need two ingredients and about five minutes to make this Easy Hot Fudge Sauce.
Creamy, thick, rich, and chocolatey hot fudge is a dream (and often 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 to make one.
This weekend, I had a blast playing with several new brownie recipes and this hot fudge sauce was worthy of each one.
Brownie Hot Fudge Sundaes
My favorite combination was the Almond Joy Brownies topped with a scoop of Homemade Vanilla Ice Cream and then generously drizzled with this Hot Fudge Sauce.
Years ago, my sister worked as a waitress at Christy Mae’s restaurant in Albuquerque, NM. Known for serving the best comfort food in the area, they also made a brownie sundae that my friends and I could never resist.
Their hot fudge sundae became a favorite indulgence among our circle and recreating it at home is one of my favorite desserts.
This hot fudge sauce is perfect for serving warm, right off the stove. Because it only takes a few minutes to make, I like to make it right before I’m ready to make ice cream sundaes.
If you set the ice cream on the counter when you start this sauce, it will be soft enough to scoop when the sauce finishes and you’ll be ready to assemble your sundaes in no time at all.
If you’re looking for a copycat recipe for Hershey’s chocolate syrup, you’ll want to check out this recipe for Simple Homemade Chocolate Sauce.
Easy Hot Fudge Sauce Recipe
- 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. Serve warm.
- The sauce should be quite thick and will very slowly pour off a spoon. Transfer any remaining sauce to an airtight container and refrigerate.
How To Reheat Hot Fudge Sauce
The hot fudge will firm up as it cools. Reheat it in the microwave (at half power!) stirring frequently, until the sauce is smooth and stirrable once again.
Easy Hot Fudge Sauce
Ingredients
- 1 1/2 cups chocolate chips
- 1-14 ounce can sweetened condensed milk
- Optional: 1 teaspoon vanilla or almond extract
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. Serve warm.
- The sauce should be quite thick and will very slowly pour off of a spoon. Transfer any remaining sauce to an airtight container and refrigerate. Enjoy!
Notes
Nutrition
Karen Oliver says
This looks great. I have to see if I have any condensed milk in the pantry!
Mary Younkin says
I hope you love it, Karen.
DebbieLB says
What are your favorite chocolate chips to use? Not the brand, I mean semi sweet, milk chocolate, dark chocolate….
Mary Younkin says
I typically use semi-sweet for this recipe.
Chris Strum says
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?
Mary Younkin says
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.
Chris Strum says
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!
Mary Younkin says
I’m glad it’s a hit either way, Chris!