Sue's Hot Fudge Sauce

Sue's Hot Fudge Sauce

332 Reviews 7 Pics
  • Prep

    4 m
  • Cook

    7 m
  • Ready In

    11 m
Lisa Kreft
Recipe by  Lisa Kreft

“Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!”

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Ingredients

Adjust Servings

Original recipe yields 1 quart

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Directions

  1. Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

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Reviews (332)

Rate This Recipe
Erin
277

Erin

ok, I have finally found a hot fudge recipe that I am going to keep. I did change a few things, though. I did not add any vanilla. I added about 6 ounces and unsweetened baking chocolate, I thought after tasting it that it tasted like chocolate SAUCE not FUDGE, so that's why I added the extra chocolate. I also added almost a teaspoon of salt. It helped to cut down on the VERY sugary taste. I did not have to put the mixture into a blender, it was prefectly smooth by just whisking it, it also keeps very well in the fridge and reheats perfectly. oh I forgot to add, it DOES NOT taste like carmel, the people that say that MUST be using sweetened condensed milk, not evaporated milk. Oh, and it was just a tad bit thin at first, then once it cooled it was perfect.

CRYSTAL
221

CRYSTAL

I love to make hot fudge and have used various recipes; some call for sweetened condensed milk, others call for sugar and evaporated milk, some with cocoa, others with choc chips. I decided to give this one a try after just not finding one quite thick enough or creamy enough. This was perfect. The consistency was excellent. I have made it numerous times now. I have upped the cocoa to almost 1/2 cup to prevent the caramel taste and give it a richer chocolate taste. I have also (after reading some reviews) added in a handful of semisweet choc chips. A tip to save on dishes and time is to use a hand blender while boiling on the stove instead of using a blender after cooking. I'm keeping this recipe and will be giving this out for Christmas gifts this year.

Brad H.
168

Brad H.

Another tip to follow up... We discovered that if you use only 1-1/3 cup of butter, it is slightly less thick and has less of a carmelized consistency and more like fudge rather than caramel. Also, for the left-over sauce, it is not grainy and does not crystalize. Try it!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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