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 ten minutes or less, you can 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.
This hot fudge sauce takes me back to my childhood, because my mom made it for us, and I love it as much now as I did then. It’s perfect for serving over ice cream, or any other decadent dessert that you want to add a WOW factor to.
It’s just so, so good. And the fact that you can make it in ten minutes (usually less) 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 love to give it as gifts–it’s not only spectacularly good, it also looks so cute in mason jars and the presentation is adorable! Neighbor gifts at Christmastime, teacher gifts at the beginning of school, or anytime-just-because-we’re-friends gift–they’re all wonderful reasons to make this hot fudge!
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. It’s just GOOD.
I might even dream about it.
The BEST Hot Fudge Sauce
TIP: This recipe doubles really well…I’ve even quintupled the recipe, 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.
- 6 tablespoons butter
- 2 cups powdered sugar
- 3 tablespoons cocoa
- 1 cups evaporated milk
- 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.)TIP: This recipe is great for doubling, tripling…I've been quintupled it! One batch makes 2 half pint jars.