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Friday, November 23, 2012

Best Hot Fudge Sauce

I have tried a lot of different hot fudge sauce recipes. I've never been happy. They've either been runny, or tasted funny, or they crystallized. I am happy to say that I have finally created my own and it is everything I've ever looked for in hot fudge. It is better than the expensive jar you buy at the grocery store. It is thick, and fudgy, and gooey, and oh so delicious. It can be a topping, or a fudge layer in a pie. Or you can just eat it off the spoon. I like it that way too!

1/2 cup butter
1/3 cup unsweetened cocoa powder
2/3 cup milk chocolate chips
2 cups sugar
1 (12 oz) can evaporated milk
1 tsp vanilla


1. In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over low heat.

2. Bring to a boil (see cooking lesson below). Reduce heat to medium and continue simmering for 7 minutes.

3. Remove from heat and add vanilla.

4. Blend the mixture for about 2 minutes using a blender or hand mixer.

Hot fudge sauce is considered low level candy making. Candy making is considered to be anything that has a main ingredient of sugar. It is a finicky thing and small missteps can be disastrous. Don't fret though, if you can follow instructions then you can make candy.

Doubling a candy recipe can be difficult as it effects the cooking time, pot size, and more. Substitutions are dangerous in candy making because each ingredient has a very specific purpose. This is cooking chemistry. Unless you are an experienced candy maker just stick to the recipe.

A common mistake in candy making is cooking the sugar too fast. When a candy recipe says "bring to a boil" you should warm it at low-medium heat until everything is melted, then turn the heat up to medium high until boiling begins. Reduce the heat to medium to sustain a simmering boil. If you just flip the heat up to high you risk burning or otherwise ruining your sugar.


  1. You're killin' me girl! This looks awesome!

  2. does this need to be refrigerated?

    1. Good question. Technically the sugar in it would act as a preservative enough to not refrigerate it, but I do keep mine in the fridge to extend how long it can be safely kept.

  3. I have a question. Can u can fudge sauce? Like jam or jelly so it can sit on a shelf or is that not recommended?

    1. The USDA has guidelines on canning and canning dairy products is not recommended. It sounds weird since the recipe itself calls for canned evaporated milk. I can't recommend doing it with this recipe, though obviously there is a way to do it since you can buy a jar of hot fudge at the store.

  4. SO excited to find this recipe; my husband loves hot fudge, and I'm making this to surprise him! He's very picky about it too, and yours looks perfect.

    1. Yes, but it isn't ideal. Microwaving it too many times makes it weird. Once or twice should be fine. Or you can just remove what you need in a separate bowl.