1/2 Photos of Hot Fudge Sauce
Created in response to a recipe request. The basic recipe I started with tasted like a bitter Hershey's chocolate syrup. I didn't like that, so I tried again. I sweetened it up, gave it a flavor kick, and the second batch was perfect. It has the consistency of homemade caramel, which makes this hot fudge sauce live up to its name. As written this recipe makes 2 cups (a pint canning jar) of sauce, but when doubled it fills a quart-sized jar. This would be a fun recipe to double and fill jelly jars for gifts.
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Units: US | Metric
- 1Chop the chocolate into smaller pieces than the squares they come in, and put into a medium sauce pan over low heat.
- 2Slice the butter into 1/4 inch slices and add it to the chocolate.
- 3Melt both over low heat, whisking occasionally, until smooth. Add vanilla and cocoa.
- 4Whisk in the powdered sugar and the evaporated milk, alternately.
- 5Turn heat to medium and bring to a simmer, whisking constantly.
- 6Reduce heat to low or medium low to keep it at a very gentle simmer, and whisk constantly until the sauce is thickened. Approximately 10 minutes.
- 7Serve hot or room temperature.
- 8Store in pint jar, or other container with a tight-sealing lid.
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Nutritional Facts for Hot Fudge Sauce
Serving Size: 1 (688 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1301.4
- Calories from Fat 632
- Total Fat 70.2 g
- Saturated Fat 43.9 g
- Cholesterol 146.6 mg
- Sodium 110.9 mg
- Total Carbohydrate 179.4 g
- Dietary Fiber 11.8 g
- Sugars 147.6 g
- Protein 14.1 g