Homemade Hot Fudge Sauce

Recipe by becky

Total Time15 minutes
Yield735 grams (about 26 ounces) 1x

A six-ingredient homemade hot fudge sauce recipe for topping brownies, ice cream sundaes, and banana splits.

Ingredients

Scale

350 milliliters evaporated milk (12-ounce can)
113 grams unsalted butter, softened (1/2 cup; 1 stick)
100 grams good-quality chopped dark chocolate (3/4 cup; 3 1/2 ounces)*
225 grams confectioner’s sugar (1 2/3 cups; 8 ounces)
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla bean paste

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Instructions

In a small saucepan, gently warm the evaporated milk over medium heat until warm to the touch. Do not boil.

Pan of evaporated milk on the stovetop

Stir in the butter and chopped dark chocolate, allowing both to melt completely.

Spatula stirring evaporated milk and chocolate in a pan on the stovetop

Whisk in the confectioner’s sugar in 2-3 additions, followed by the fine sea salt and vanilla bean paste. Continue whisking until sugar dissolves.

Hand whisking hot fudge sauce on the stovetop

Raise heat to medium-high. Bring hot fudge sauce to a low boil. Boil, stirring constantly, for 6-7 minutes, or until thickened.

Hand whisking a pan of homemade hot fudge sauce on the stovetop

Remove from heat. Allow to cool for 5-10 minutes. Use as desired.

Store leftover homemade hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat in the microwave or on the stovetop over low heat.

A dish of hot fudge sauce on a plaid towel with a spoon