Quick & Easy Hot Fudge Recipe | Old Salt Farm (2024)

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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!

Quick & Easy Hot Fudge Recipe | Old Salt Farm (1)

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

  • Ingredients
  • Equipment
  • How to make
    • Preparations
    • Cooking instructions
  • What to serve with
  • FAQ
  • Storing and reheating
  • Serving size
  • More recipes you’ll enjoy
Quick & Easy Hot Fudge Recipe | Old Salt Farm (2)

Ingredients

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
  • Butter
  • Evaporated milk
Quick & Easy Hot Fudge Recipe | Old Salt Farm (3)

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.

Equipment

This is a simple recipe, and you’ll only need a few kitchen basics.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (4)

How to make

Preparations

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.

Cooking instructions

Step 1: Over low heat melt butter thoroughly in a saucepan.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (5)

Step 2: Add sugar and cocoa. You can also add a little vanilla–1 tsp. or so.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (6)

Step 3: Pour in the evaporated milk, and use a whisk to start incorporating all the ingredients together.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (7)

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!

Quick & Easy Hot Fudge Recipe | Old Salt Farm (8)

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.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (9)

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
  • Fruit
  • Cheesecake
  • Pies
  • Chocolate cake
  • Brownies
  • Brownie Trifle
Quick & Easy Hot Fudge Recipe | Old Salt Farm (10)

FAQ

What’s the difference between hot fudge and chocolate sauce? Are they the same?

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.

Do I need to stir constantly?

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.

Can I double this recipe?

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.

How many people does it serve?

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.

Serving size

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

You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me onInstagram,Pinterest, andFacebook, for even more ideas!

Enjoy this recipe with your family and friends…you’ll find it’s a keeper!

Quick & Easy Hot Fudge Recipe | Old Salt Farm (14)

Quick & Easy Hot Fudge Recipe | Old Salt Farm (15)

The BEST Hot Fudge

5 from 11 votes

Kierste Wade | Old Salt Farm

Prep Time: 2 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 7 minutes minutes

Servings: 6

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Just 4 ingredients and 10 minutes to make this delectable hot fudge. Rich, creamy, and smooth…it's perfection!

Ingredients

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.

Notes

TIP: This recipe is great for doubling, tripling…I’ve even made up to 8 batches at one time! One batch makes 2 half pint jars.

Calories: 228kcal | Carbohydrates: 46g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 188mg | Fiber: 1g | Sugar: 44g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg

Course :Dessert

Cuisine :Dessert

Keyword :easy desserts, hot fudge, hot fudge sauce, ice cream

PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!

Originally posted in 2015. Updated in 2023.

Quick & Easy Hot Fudge Recipe | Old Salt Farm (2024)

FAQs

Why is Sanders hot fudge hard to find? ›

The famous and much-loved toppings have been scarce and hard to come by since last fall because of a production pause. Shipments to grocery stores and retail outlets also ceased during that time.

What are the ingredients in Smuckers hot fudge? ›

Corn Syrup, Nonfat Milk, High Fructose Corn Syrup, Sugar, Soybean Oil, Cocoa Processed With Alkali And Cocoa, Contains 2% Or Less Of: Fully Hydrogenated Cottonseed Oil, Mono And Diglycerides, Salt, Sodium Phosphate, Sodium Citrate, Vanillin (artificial Flavor).

What's the difference between hot fudge and fudge? ›

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What makes hot fudge taste different? ›

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Where is the best fudge in the world? ›

Fudge on Mackinac Island Today

Sampling Mackinac Island fudge remains one of the favorite activities of visitors, with chocolate being the most popular (although when President Gerald R. Ford came to Mackinac Island in 1975 he opted for vanilla pecan.)

Why is my homemade hot fudge sauce grainy? ›

Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

What is Mackinac Island fudge made of? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

What is Dairy Queen hot fudge made of? ›

Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Chocolate Flavored Hot Fudge Topping: Corn Syrup, Skim Milk, Sugar, Hydrogenated (Palm Kernel or Coconut Oil), ...

Why is hot fudge so good? ›

In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.

Is hot fudge shelf stable? ›

Unopened store-bought hot fudge topping can last up to one year past the 'best by' date on the packaging if properly stored. Once opened, you should aim to consume it within a month, although it can last up to three months in the refrigerator.

Why is fudge called fudge? ›

The story goes, a baker was trying to make chocolate caramels. However, they didn't get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that's how the candy got its name. The first recorded mention of fudge came from 1888.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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