With a few simple ingredients and 10 minutes, you’re ready to make Best Ever Hot Fudge Sauce. Once you make this, you will never buy store bought again.
Dessert is about to get so much better. Make this easy hot fudge sauce and pour it over bowls of ice cream, slices of cake, and brownies. Rich, decadent, thick fudge sauce is just a few minutes away.
Every one of my birthday celebrations is not complete without a serving of Hot Fudge Sauce. This was the case when I was a kid and is the case now. The only difference now is I make my own from scratch instead of buying it.
In addition to ice cream cake and hot fudge sauce, we will be going to my favorite Mexican food place here in FoCo and being with my family. There is nothing better than Mexican food and ice cream drenched in hot fudge.
- Making homemade hot fudge sauce is so simple. Five ingredients and ten minutes to make it. That’s it.
- Rich, thick, and so chocolatey. It is so much better than anything you can buy in a jar.
- It keeps well for up to two weeks in the refrigerator.
- It goes with so many things or just keep it on hand so you can sneak tastes straight from the jar as I do.
Oh, and please don’t wait for a birthday to try this recipe. It is perfection and worth making as soon as possible.
- Brown sugar
- Cocoa powder
- Vanilla extract
How do you make Hot Fudge Sauce?
In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes, stirring occasionally.
Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.
Serve with anything or eat straight from the jar, I have done both.
Different Ways to Use It
When I manage to leave some in the jar, there are a few ways we love to indulge in this amazing sauce. Here are some favorite desserts – winners with me and the kiddos especially with a generous pour of hot fudge sauce over the top.
- Fudge Brownie No-Bake Cheesecake
- Cookies and Cream Nutella Ice Cream
- Double Chocolate Brownies
- Chocolate Cheesecake Brownie Bars
- No-Churn Brownie Nutella Ice Cream
- Zucchini Brownies
They are both wonderful, but chocolate sauce is usually thinner and less chocolaty and rich than hot fudge. If you want a decadent, thick, rich sauce hot fudge sauce is for you.
It should keep well for up to two weeks in the refrigerator. I like to keep mine in a jar with a tight fitting lid.
Yes, it best to keep it cold so it doesn’t go bad. If you want to warm it up, you can do this on the stove or in the microwave.
For me, hot fudge sauce means birthdays and what better time to look back and reflect on everything that has happened this past year?
Reflecting on this last year, I am overwhelmed with love and gratitude and always so grateful for my husband, my five amazing kiddos, my wonderful parents, my sisters, friends, and, of course, everyone who takes time to read my blog and try my recipes.
I am grateful to have had another year on this amazing, beautiful earth.
And while there are many other things that I am grateful for and the list could go on and on. I am going to end with that I am grateful for this Best Ever Hot Fudge Sauce. It is everything I could ask for and more in a dessert.
Cheers friends, to birthdays, celebrations and hot fudge.
More Decadent Sauce Recipes
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Best Ever Hot Fudge Sauce
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 tablespoon vanilla extract
- In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
- In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes, stirring occasionally.
- Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
- Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.
- Serve with anything or eat straight from the jar, I have done both.
This post was originally written in 2016, it has since been updated.