Best Hot Fudge Recipe
The ultimate comfort food, the Best Hot Fudge Recipe brings rich, velvety chocolate goodness that’s perfect for drizzling over ice cream or brownies. This easy recipe will satisfy any chocolate craving. Treat yourself to a homemade delight tonight!
Equipment
- Frying Pan
- Whisk
- Large Pot
- Saucepan
- Wooden Spoon
- Mixing Bowl
Ingredients
- ¼ cup unsalted butter
- 4 ounces bittersweet baking chocolate
- 8 ounces evaporated milk
- ¾ cup granulated sugar
- 6 to 8 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Start by melting the unsalted butter and bittersweet baking chocolate (or semisweet chocolate chips) in a small or medium saucepan over medium-low heat. Stir frequently to ensure it melts evenly without burning. You’ll know it’s ready when everything is smoothly combined and glossy.
- Once the mixture has melted perfectly, slowly whisk in the evaporated milk (or half and half). Keep stirring until it’s fully incorporated; this creates the creamy base of your hot fudge.
- Next, add in the granulated sugar, unsweetened cocoa powder, and salt. Continue whisking until everything is well combined, ensuring no lumps remain.
- Keep the mixture over medium-low heat, whisking frequently for about 5 to 6 minutes. You want the mixture to come just to a boil; you’ll notice it thickening slightly as it heats up.
- After it reaches that gentle boil, reduce the heat and simmer for another 2 to 3 minutes. Stir continuously to prevent the fudge from sticking to the bottom of the pan, allowing it to achieve a velvety texture.
- Remove the saucepan from heat and stir in the vanilla extract. This step adds a delightful aroma and enhances the flavor.
- Serve the hot fudge warm over your favorite ice cream or dessert. If you have any leftovers, allow the sauce to cool, then transfer it to a heat-safe jar or container. Store in the fridge for up to 3 weeks!
Notes
- Storage: After making your fudge, store it in an airtight container in the fridge for up to 3 weeks. This way, you’ll always have some delightful fudge ready when the craving strikes.
- Freezing: You can freeze the hot fudge! Just scoop it into a freezer-safe container and it will keep for up to 2 months. Thaw in the fridge before reheating.
- Pairing: This fudge pairs beautifully with vanilla ice cream, but feel free to get creative. Try it with brownies or on top of warm pancakes for a decadent breakfast treat.
- Presentation: Drizzle the hot fudge over desserts just before serving for that extra touch. Top with whipped cream and a cherry for a classic sundae look!
- Texture Tip: For a smoother texture, you can use a blender to blend the fudge after cooking if it turns out grainy.