The BEST Hot Fudge Sauce

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.

For reals.

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.

The Best Hot Fudge | 4 Ingredients + 10 Minutes | #hotfudge #easyhotfudge #easydessert

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.

The Best Hot Fudge | 4 Ingredients + 10 Minutes | #hotfudge #easyhotfudge #easydessert

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 | 4 Ingredients + 10 Minutes | #hotfudge #easyhotfudge #easydessert

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.

The Best Hot Fudge Sauce

The BEST Hot Fudge

Old Salt Farm
5 from 6 votes
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Dessert
Cuisine Dessert


  • 6 tablespoons butter
  • 2 cups powdered sugar
  • 3 tablespoons cocoa
  • 1 cups evaporated milk


  • Over low heat melt butter thoroughly. 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. 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.  
    TIP:  This recipe is great for doubling, tripling...I've been quintupled it! One batch makes 2 half pint jars.  
Keyword easy desserts, hot fudge, hot fudge sauce, ice cream
The BEST Hot Fudge Sauce | 4 Ingredients and 10 Minutes

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  1. This looks wonderful! I am saving this one! Last night, I made your alfredo sauce – it was delicious and super easy to make! Thank you so much for sharing your wonderful ideas! :O) Bless you, Kierste!

    1. Yay! So glad you loved the alfredo sauce! It’s seriously one of our family favorites, so it makes me happy your family liked it too!! xoxo

  2. Hi! This recipe looks so awesome and EASY!!! I’d love to make it for gifts- can it be doubled or tripled? Thanks!

  3. This sounds so good! I have a question, how do you store it after you make it? In the fridge? I am just wondering for gifts and such. Thanks!

    1. Yes—store it in the fridge! It lasts for about 3 days…but mine has never made it that long. :)

  4. This looks awesome and I was looking for a simple recipe to go with my homemade carmel recipe. Do you know if it can be made with whipping cream/milk mixture? Maybe a 50/50 mix? I don’t have evap milk, but I have the other…I may just try it and see what happens. :)

    1. I’ve never tried it with whipping cream/milk, but I don’t see any reason why it wouldn’t work! I think it would be even richer. :) I would totally try it! Let me know how it turns out if you do! xoxo

    2. I made it with about 3/4 c whipping cream and 1/4-1/2 of milk to thin it a bit and it’s heavenly. It would definitely be cheaper with the evaporated milk, but if that’s all you have, it’ll work!

      1. YAY! That sounds fabulous! So glad to know. I almost always have whipping cream on hand!

  5. 5 stars
    This was Sooo yummy. Thanks for sharing the goodness! We had ours with strawberries and vanilla ice cream :)

  6. Made this tonight for my family to put over brownies and ice cream. Rave reviews from everyone! It was awesome!

  7. So it’s almost 6 am and now I have another task, albeit an incredibly heavenly one, to add to my day! New neighbors are in for a treat I believe! Thank you ?

    1. #sorrrynotsorry

      So sorry for the extra task…but it’s the yummiest one ever, and totally worth it!! xoxo

  8. Thinking of making this for Christmas gifts!! Can it be canned so it has a good deal?? Otherwise, would it have to be refrigerated right after making it?? How do I get the printable labels?? All your ideas are adorable and delicious!!! Thank you!!!

    1. It does need to be refrigerated–and will last for a week or so. The printable is here:

    1. Yes–so sorry! I updated the recipe to make it easier. Thanks so much for the question! xo

  9. 5 stars
    My family loved this hot fudge! We are making it for all of our Neighbor Christmas Gifts. Thank you for the awesome recipe and presentation…so cute!

  10. I made this tonight and it was pretty thin. Maybe we just didn’t let it cool long enough? It’s delicious. I just wish it was thicker.

    1. Hmmmmmm…did you boil it for a full 5 minutes? I’ve never had it turn out thin before, so I’m not sure what happened, but that’s the only thing I can think of. Mine is usually pretty thick when I pour it into jars, and it even thickens up a little more. It’s definitely worth another try!

      1. Mine was very thin. Boiled and wished 5 full minutes. Any ideas how to thicken it so it looks like the picture!

        1. Oh, darn!! It won’t be super thick after you’ve boiled it–it thickens up as it cools down. Did it thicken when it was cool?

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