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Thick, Rich, Chocolaty and Oh So Versatile Hot Fudge Sauce

Thick, Rich, Chocolaty and Oh So Versatile Hot Fudge Sauce

Hot Fudge

I have a friend, Barb, who I have known most of my life.  She is married and busy raising two kids (shout out to Ben and Amy) in the state of Washington. Fortunately, she still has family in Minnesota so I see her a couple of times each year when she comes home for a visit. We have one of those relationships where we just start where we left off the last time we were together. We can talk for hours. Often we will meet for dinner and we always, I mean always, have dessert. Our hands-down favorite is a bowl of vanilla ice cream topped with Easy Hot Fudge Sauce.

Easy Hot Fudge Sauce is based on a recipe Barb gave me about 30 years ago.  Use it to top ice cream, pound cake, angel food cake, strawberries, brownies, brownies & ice cream, and anything else that tastes good with chocolate.  Banana splits are extra special when topped with this fudgy sauce.  It also makes a great fruit dip.  Or, give it as a gift in a small glass jar.  I must say it is one of the most versatile recipes I make because it can be used so many ways.  Oh, and I should also mention it’s a snap to make.

You only need about 20 minutes to make this delicious treat.  With ice cream season in full swing it’s a great recipe to have on hand.

Start by melting 3 ounces of unsweetened baking chocolate and the butter in a 2-quart saucepan.  Do this over low heat and stir it occasionally so the chocolate doesn’t scorch.


Stir in the sugar and evaporated milk.  Don’t mistakenly use sweetened condensed milk.  Evaporated milk is canned, unsweetened milk which has 60% of the water removed.  Sweetened condensed milk is basically the same thing but has quite a bit of sugar added.


Increase the heat to medium and cook the mixture, stirring constantly, until it comes to a full boil.  At first it will look like this.  Don’t worry, it will come together and be beautiful in just a little bit.


Once the mixture comes to a full boil continue cooking, stirring constantly, for 4 minutes.  See how the mixture all came together?  Oh, and the aroma is unbelievable.  Everyone who walked through the Test Kitchens when I was making this commented about the wonderful chocolate aroma.


Remove from the heat and stir in the vanilla.  That’s it, you’re ready to enjoy this rich, fudgy sauce.


If you are going to serve it right away you can put it in a bowl.  A small ladle works great for serving.


Be creative!  I made a banana split,


An ice cream topped brownie with a few raspberries for fun,


And Barb's and my favorite, vanilla ice cream topped with Easy Hot Fudge.  I wish she was here to enjoy this with me…sigh.


I’d really enjoy hearing about how you used Easy Hot Fudge Sauce to top your favorite dessert.  And, please take a moment to rate and review the recipe.

Stop back in a few days for another fabulous dessert.....Banana Cream Pie.

Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.

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Can this be made and stored in canning jars in the refrigerator? I am looking for a thick sauce to cover my smore tamales that I am giving as gifts this year and am searching for a chocolate sauce....this is so hoping it stores well

Posted December 20, 2015 by Rieandra
Test Kitchen Comment
From: mallory
HI Rieandra - this will store wonderfully in the refrigerator. What a great idea to give as holiday gifts!
Posted December 29, 2015

on the half & half container a year or so back there was a recipe for quick fudge using powdered sugar. It was a great recipe and now I can't find it. Please help Thank you and Merry Christmas

Posted December 20, 2014 by Ann
Test Kitchen Comment
From: cindy
I believe the recipe you refer to is similiar to our Microwave Fudge recipe.
Posted December 22, 2014