Hot Fudge Sauce I

Hot Fudge Sauce I

Cathy 0

"This is a very classic hot fudge for all your chocolate whims. Of course it is perfect for ice cream, but consider using it as a sauce over cheese cake ...yum."

Ingredients {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
  2. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.
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Reviews 28

  1. 34 Ratings


I didn't care too much for this sauce. When it cooled it got grainy and wasn't thick enough for my liking.

great at baking

I have loved this recipe since the 1950's when it was presented on the back of the Carnation Evaporated milk can as 1-2-3 Fudge Sauce using powdered cocoa not bakers chocolate. Most of the time it comes out very professional and creamy. Tonight I made it without the butter and w/chocolate squares and it did come out grainy. Two weeks ago I made it using cocoa powder (no butter,again) and it came out perfectly. I didn't like the way chocolate squares melted and curdled,and for the first time my sauce came out grainy. I think using 1/2 butter is sufficient and 1 cup of butter is over-kill. I don't use butter at all.Weather also affects the way candies and sauces turn out, this week has been rainy..I'm in the Seattle area.


I went looking to see if this recipe was included here. I grew up on this fudge sauce and, as a renowned chocoholic, I'm here to tell you this is the best there is! Patience is required, as in all good cooking, in order to get it smooth but it is worth it! My grandmother would have to hide it from me when I was little so I wouldn't just eat it all right from the pan. I just wish I knew how to hide it from myself!