Hot Fudge Sauce II

Hot Fudge Sauce II

44 Reviews 2 Pics
Recipe by  Carla

“A friend of my mother-in-law shared this easy recipe with me years and years ago.”

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Adjust Servings

Original recipe yields 5 1/2 cups



  1. In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
  2. Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

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Reviews (44)

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This tastes just like the hot fudge sauce I loved as a kid, but it wasn't as thick. To thicken it up, cut way back on the evaporated milk...I used two-thirds of a cup for half of this recipe and it became much thicker. You can even go with less if you like it the consistency of real fudge!



I thought this was good, not the best I've had. (I thought it tasted a bit too much like the semi-sweet chips that are used to make it.) My husaband thought it tasted like "really good hot fudge" which is a huge compliment coming from him, he's a chocolate lover, so he knows. I just don't know what it needed, maybe a dash more salt?? oh, and I used a little less than 1/2 the called for evaporated milk, I made a full batch, and about 1 cup of milk was PLENTY, it would have been too thin if I would have used more.



Great chocolate taste, although I did substitute the semisweet chips with Ghiradelli double chocolate chips which gave it a deep chocolate flavor. I also cut back the milt to 2 cups for a full batch, and next time I may even do less...I like hot fudge pretty thick, although the 2 cups did not make it really thin.

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Amount Per Serving (22 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sue's Hot Fudge Sauce


next recipe:

Hot Fudge Sauce I