Hot Fudge Recipe
Whip up this rich, velvety homemade hot fudge recipe in just 5 minutes with only 4 simple ingredients—perfect for drizzling over ice cream, brownies, and more.
This hot fudge sauce is great swirled into my No Churn Oreo Fudge Ice Cream and homemade Cookie Dough Ice Cream or on top of this Ice Cream Dessert and these Oreo Brownies.
Why You Will Love this Hot Fudge Recipe
I first made this recipe back in August 2013 alongside my crockpot caramel for a little ice cream party that I was making toppings for. Initially I used my homemade sweetened condensed milk for this hot fudge recipe, but have since made it with store-bought for this update to keep it super simple.
I also took out the heavy cream and replaced it with more butter to make it with fewer ingredients while keeping the silky, richness that you love about hot fudge. Here’s more reasons why you’ll love it:
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- Quick & Easy: Just 5 minutes from start to finish.
- Minimal Ingredients: Only 4 pantry staples.
- Rich & Velvety: No shortcuts on flavor or texture.
- Versatile: Perfect for sundaes, cakes, or gifting in jars!
If you’re anything like me, dessert isn’t complete without a generous drizzle of hot fudge. Whether you’re topping a bowl of vanilla ice cream, dressing up a brownie, or sneaking a spoonful straight from the jar (no judgment!), this homemade hot fudge recipe is about to become your go-to.
The best part? It takes just 4 ingredients and 5 minutes to make.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
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- Sweetened Condensed Milk – Other recipes will use granulated sugar combined with corn syrup to prevent crystallization, but you won’t need either of those when using sweetened condensed milk. This ingredient also makes it super creamy and thick.
- Chocolate Chips – The darker the better, simply because the sweetened condensed milk is already pretty sweet. Semi-sweet chocolate chips is what I used. You can also purchase dark chocolate baking bars and chop them up. I would NOT use milk chocolate chips.
- Butter – Salted butter is preferred to help balance the sweetness. Or you can add salt if using unsalted butter.
- Vanilla Extract – Enhances the overall flavor. You can leave it out, but it’s so much better with it.
How to Make Hot Fudge Sauce
- Place sweetened condensed milk, chocolate chips, and butter in a medium saucepan.
- Cook over medium-low heat stirring constantly until melted and smooth.
- Turn off the heat and add the vanilla.
- Stir until smooth and combined. Drizzle over ice cream or other desserts.
NOTE: The hot fudge will continue to thicken as it cools, especially when it touches frozen ice cream.
Serving and Storing
- Let the hot fudge cool slightly before using it, if you prefer a thicker texture.
- To Store: Place leftovers in an airtight container in the fridge for up to 2 weeks.
- To Reheat: Reheat gently in the microwave or on the stovetop. (Nuke in the microwave for 20-30 second intervals, stirring in-between, until warmed through. You can also place it in a pan on the stovetop over low heat, stirring frequently until warmed through.)
This homemade hot fudge is a game changer—no corn syrup, no complicated steps, just rich, chocolatey bliss in minutes. Once you try it, you’ll never go back to the store-bought stuff.
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Recipe Notes
- Gifting: This hot fudge makes a cute gift packaged in a mason jar with a ribbon, but make sure the recipient understands to keep it refrigerated and consume it within 2 weeks; writing an “expiration date” and refrigeration reminder on top the the lid might not be a bad idea as well.
- About Home Canning: I do NOT recommend canning hot fudge at home. Home canning only works with high acid foods, and chocolate sauce is definitely not in that category. Trying to can this in a hot water bath without refrigeration would put you at risk for botulism once consumed. Hot fudge sauce can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.
- To Make Hot Fudge in the Microwave: In a large microwave-safe bowl or 4-cup glass measuring cup, combine the sweetened condensed milk, chocolate chips and butter. Microwave on high for 30 second intervals, stirring in-between, until melted and smooth. Add the vanilla, stir to combine and serve.
Serving Ideas
- Classic ice cream sundaes
- Over warm brownies or chocolate cake
- As a chocolate dip for strawberries or pretzels (keep warm in a fondue pot)
- Stirred into hot milk for an instant hot chocolate
Hot Fudge Sauce
Ingredients
- 14 oz (396 g) can sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips, or 6 oz chopped dark chocolate (NOT milk chocolate chips)
- 4 Tbsp (57 g) salted butter, cut into Tablespoons
- ½ tsp vanilla extract
Instructions
- Place sweetened condensed milk, chocolate chips, and butter in a medium saucepan. Cook over medium-low heat stirring constantly until melted and smooth.
- Turn off the heat and add the vanilla. Stir until smooth and combined. Drizzle over ice cream or other desserts. (Let the hot fudge cool slightly before using it, if you prefer a thicker texture. It will continue to thicken as it cools.)
Notes
- To Store: Place leftovers in an airtight container in the fridge for up to 2 weeks.
- To Reheat: Reheat gently in the microwave or on the stovetop. (Nuke in the microwave for 20-30 second intervals, stirring in-between, until warmed through. You can also place it in a pan on the stovetop over low heat, stirring frequently until warmed through.)
- To Make Hot Fudge in the Microwave: In a large microwave-safe bowl or 4-cup glass measuring cup, combine the sweetened condensed milk, chocolate chips and butter. Microwave on high for 30 second intervals, stirring in-between, until melted and smooth. Add the vanilla, stir to combine and serve.
Nutrition
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*Originally published on 8/15/2013. Recipe and photos updated May 2025.
can this be frozen?
Yes! Cool completely, then store in a freezer safe jar or container for up to 3 months. Thaw overnight in the refrigerator, then rewarm slowly in the microwave, stirring every 30 seconds, until pourable. Be careful not to let it get too hot or burn.
There is no way that this hot fudge sauce would last two weeks at my house!
Yummy! I wish I had some RIGHT NOW!
This would go fast in our house!
Hm…. I’m thinking of everything I could put this on besides ice cream. Pancakes, apples, my oatmeal… basically anything that would otherwise be healthy 🙂 Looks delicious!
Now I want chocolate…
oh man this sounds dangerous like I could eat it for breakfast 😉