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You only need four ingredients and ten minutes (or less!) to make this quick and easy hot fudge. Super rich, smooth, and creamy, it’s utter perfection.
Others may tell you that they have the best hot fudge sauce, but I’m here to tell you that NOW you can stop searching. With just four ingredients and less than ten minutes, you’ll have the fudgiest, richest, creamiest, smoothest, and most chocolate-y hot fudge you’ve ever had. It’s the kind of hot fudge that you really don’t even need ice cream for…just a spoon. A big one. It’s to-die-for good. And SO easy!
Hot fudge sauce is perfect for serving over ice cream, or any other decadent dessert that you want to add a WOW factor to. I love to make these easy Brownie Trifles in a Jar, and this hot fudge makes a perfect layer. The fact that you can make it in less than 10 minutes with only four ingredients is the icing on the proverbial cake. It doesn’t take long at all, and it’s worth taking those few minutes to whip up a batch. I’ve made this hot fudge hundreds of times, and it’s a fabulous no-fail recipe you’ll want to make over and over again.
I make it a lot just for our little family…pretty much whenever there is vanilla ice cream in the freezer. It’s so quick to make, that it’s also a perfect last minute dessert if you have company stop by unexpectedly. I’ll make this hot fudge, and a batch of my Caramel Pecan Sauce, and it’s a lovely and easy dessert.
Table of contents
This is the best recipe out there, even compared to ones using chocolate chips or chocolate bars. It’s a homemade hot fudge sauce with cocoa powder, powdered sugar, butter, and evaporated milk.The creaminess of this hot fudge is unmatched, and these four ingredients work together beautifully to create a smooth and fudgy consistency. It’s so simple, it’s almost hard to imagine that it’s possible, but it’s true.
You only need four simple ingredients…
- Cocoa powder
- Powdered sugar
- Evaporated milk
That’s it! Basic pantry items are all you need to whip up a batch (or two or three) of this delectable hot fudge sauce. Every single person I’ve given it to has loved it, and I’ve been asked for the recipe more times than I can count. It’s SO much better than store bought hot fudge, and you’ll be really glad you took a few minutes to make it.
This is a simple recipe, and you’ll only need a few kitchen basics.
How to make
There’s not much prep involved with this recipe, because it’s so simple and straightforward. Set out your ingredients, and the items from the equipment list, and you’re ready to go.
Step 1: Over low heat melt butter thoroughly in a saucepan.
Step 2: Add sugar and cocoa. You can also add a little vanilla–1 tsp. or so.
Step 3: Pour in the evaporated milk, and use a whisk to start incorporating all the ingredients together.
Step 4: 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!
Step 5: Remove from stove. It will thicken even more as it cools. Pour into a pint-size mason jar. This recipe makes 2 cups, so it fits perfectly. Serve immediately, or let it cool then refrigerate until ready to warm and serve.
TIP: This recipe doubles really well…I’ve even 8x the recipe when making huge batches for Christmas gifts, and it worked famously. One batch makes 2 half pint jars–I found that to be true even when I made the batch x 5.
What to serve with
This will dress up vanilla ice cream and a variety of flavors in no time! It’s perfect for making hot fudge sundaes, but also as a topping for other decadent desserts. It goes wonderfully with cut fruit, and my kids love dipping their strawberries in it.
- Hot fudge sundaes
- Chocolate cake
- Brownie Trifle
While they have some things in common, they are different. Hot fudge is thicker and heavier, and typically more rich in chocolate taste. Chocolate sauce is thinner, and doesn’t have to be heated up to be pourable.
Yes, in this recipe you do. It helps the hot fudge from burning on the bottom, and helps to get all the clumps out from the sugar and cocoa. It’s a quick 5 minutes, so you’re not stirring too long.
Definitely! It’s a recipe that works well as you multiply the batches. I’ve even made up to 8x the recipe when making it to give as Christmas neighbor gifts.
This can really vary depending on how much each individual uses on their sundae or dessert. I’ve found that our family of 8 can easily eat one whole batch, which makes 2 cups. When I’m serving for a party and there are other toppings, I factor in 6-8 people per batch.
Storing and reheating
If there are any leftovers, or you’re not serving right away, let the hot fudge cool in their jars with no lid, until completely cool. Keep refrigerated…it will last 1-2 weeks.
When warming up after refrigeration, remove the metal mason jar lid. Microwave in jar for 30 seconds, then in 10 second increments until warmed through.
Each batch makes 2 cups, which works perfectly with pint-sized mason bars. You can double and triple this recipe easily if needed.
More recipes you’ll enjoy
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Enjoy this recipe with your family and friends…you’ll find it’s a keeper!
The BEST Hot Fudge
- 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.
Originally posted in 2015. Updated in 2023.