Homemade Hot Fudge Sauce Gift
Just four ingredients and ten minutes is all you need for the best Homemade Hot Fudge Sauce. Add some easy, festive packaging and it makes the perfect Christmas neighbor gift and teacher gift!
One of my most popular and favorite neighbor gifts to give is the best ever Homemade Hot Fudge. It’s a tried and true recipe that I grew up with, and it’s a hit with whomever we give it to. Adorable tags, brown paper, ribbon and red gingham fabric make the perfect packaging, and it’s so simple and easy to do. This is the cutest and easiest gift, and so perfect for so many on your Christmas list. Teachers, neighbors, bus drivers, friends, hair stylists, and any chocolate lover in your life. It’s an easy recipe that takes just minutes to make (less than 10), and has only 4 ingredients in the recipe that you probably already have in your pantry.
This is one of my go-to holiday gift ideas, and I have it on a regular rotation with some of my other favorites, like Holiday Stovetop Potpourri, Holiday Soap, and Peppermint Hot Chocolate. It’s easy to make, and always a crowd pleaser.
Table of contents
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Hot Fudge Recipe
This HOT FUDGE RECIPE is super easy, and SO insanely good. (PRINTABLE RECIPE ALSO AT THE BOTTOM OF THE POST) The rich, smooth, chocolatey flavor is absolute heaven. Making hot fudge from scratch is totally worth it! Made from cocoa powder and just three other ingredients, it’s rich and smooth. You don’t even need ice cream…just a spoon. To give you an idea of how much it makes, I doubled the recipe and filled 4 half pint jars almost exactly. It’s a great recipe to double, tripe, and even quadruple.
Ingredients you’ll need
- Cocoa powder
- Powdered sugar
- Butter
- Evaporated milk
TIP: One batch makes 2 half pint jars of hot fudge. I’ve quintupled the recipe with great results–it made 10 half pint jars.
Supplies
You can use any fabric you like, and ribbon instead of jute. I switch it up every time, depending on what I have on hand. You can also use larger jars, but you won’t have as many from each batch.
- Red gingham fabric
- Brown kraft paper roll
- Bit of pine or other greenery
- Red velvet ribbon
- Striped ribbon
- Half pint mason jars
- Jute twine
How to make
Make hot fudge (recipe card at the end of the post), and fill your mason jars. Screw on the rings and lids. Let cool completely. I’ve packaged my fudge gifts several different ways, and here are are a few of my favorites!
brown paper packaging
Cut a square of brown kraft paper (not cardstock — from a roll) that to fit over the top of the lid. You want it to hang over about an inch and a half or so.
Tie a ribbon into a bow around the lid, and tuck in a bit of pine or greenery. Use a sharpie to write “hot fudge” on the top, and who it’s from.
Another option is to use a solid lid, and tie a cute ribbon around it. I used these vintage lids I’ve had forever, but there are some other great options. Acacia wood lids, Ball leak-proof lids (I use these when I make vanilla sugar, and I love them!), or these cute gold lids and jars.
Fabric packaging
Cut fabric squares so they’ll fit over the jar opening, and overlap by a inch to inch and a half.
Put the lid on the jar, lay the fabric on top, then screw on the ring.
Download and print the tag, then cut to size. Punch a hole in the tag.
Tie the tag on with your ribbon or jute.
Download tag
Click on the link below, save to your computer, then print on to white card stock. I’ve included a blank version as well, in case you’re not giving for Christmas, or during the Christmas season.
FAQ
Each single recipe makes 2 half-pint jars.
Yes! I’ve even done up to 5x the recipe and it’s worked very well.
More Christmas recipes
- Chocolate Peppermint Cake
- Easy Fudge Recipe
- Best Crockpot Hot Chocolate
- Chocolate Peppermint Cookies
Thanks so much for stopping by! Follow me on Instagram and Facebook for even more ideas and inspiration. I’d love to see you there!
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Add as a preferred sourceSee more of Oldsaltfarm.comThe BEST Hot Fudge
Ingredients
- 6 tablespoons butter
- 2 cups powdered sugar
- 3 tablespoons cocoa
- 1 cup evaporated milk
Instructions
- Over low heat melt butter thoroughly in a saucepan.
- Add sugar, milk, and cocoa. (You can also add a little vanilla–1 tsp. or so)
- Whisking briskly, bring to a boil–you can bring the temperature up to low/medium heat. Boil for 5 minutes, whisking constantly–it will make sure all the little lumps are removed!
- Remove from stove, then serve warm or cold. It will thicken even more as it cools.
- Keep refrigerated…will last 1-2 weeks. Cool in jars before placing in the refrigerator. One batch makes 2 cups, and fits into a pint-sized mason jar.
- To warm, remove the metal lid and ring, and heat in the microwave for 30 seconds. Take it out and stir, then heat in additional 10 second increments until warmed through.