Easy Homemade Hot Fudge Sauce
This incredible Homemade Hot Fudge Sauce is rich, smooth and fudgy. Made in just five minutes, it's the perfect chocolate fudge topping for all your ice creams.
Servings: 20
Calories: 105kcal
Equipment
- Saucepan
Ingredients
- 100 g granulated sugar
- 1 can evaporated milk 12oz/354ml
- 60 g unsalted butter
- 150 g dark chocolate 70% coarsely chopped
- 1 teaspoon vanilla extract
Instructions
- Add ingredients to a saucepan. Add the sugar, evaporated milk, butter, dark chocolate and vanilla into a medium-based saucepan.
- Heat until thickened. Set over medium heat, bring the mixture to a gentle boil, stirring constantly. Heat for approximately five minutes or until the mixture has thickened. Remove from the heat and pour into an airtight container. Use straight away whilst it's hot. Or leave to cool to room temperature, cover with a lid and refrigerate. As it cools, the fudge sauce will thicken even further.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Once cooled, seal the sauce in an airtight container and refrigerate. It'll last for up to one month.
To Freeze: You can even freeze it in an airtight freezer-safe container. Pop in the fridge to thaw completely. TIP 1: Stir constantly. The sauce thickens pretty quickly and stirring it constantly prevents it from sticking and possibly burning. TIP 2: Keep the temp on medium to low. Don't let the mixture boil. Like when making custard, if it boils then the sauce will separate and go grainy in texture. TIP 3: Make a big batch. The recipe is perfect for scaling up. Store an extra jar in the freezer and you'll always have some on tap!
To Freeze: You can even freeze it in an airtight freezer-safe container. Pop in the fridge to thaw completely. TIP 1: Stir constantly. The sauce thickens pretty quickly and stirring it constantly prevents it from sticking and possibly burning. TIP 2: Keep the temp on medium to low. Don't let the mixture boil. Like when making custard, if it boils then the sauce will separate and go grainy in texture. TIP 3: Make a big batch. The recipe is perfect for scaling up. Store an extra jar in the freezer and you'll always have some on tap!
Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.04mg