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5 from 3 votes

Homemade Chocolate Sauce (Hot Fudge Sauce)

Once you go homemade, there's NO going back! This Homemade Chocolate Sauce recipe is super easy, uses pantry ingredients, and takes 15 minutes to throw together. And I'm telling you, it's 1000 times better than the hot fudge sauce you buy at the store. It's creamy, smooth, and oh so chocolatey. I have a hard time saving it for an ice cream topping. I usually just go at it with my spoon. 
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Dessert
Cuisine: American
Servings: 9 (about 3 cups)
Calories: 333kcal
Author: The Food Charlatan

Ingredients

  • 1 (12-oz) can evaporated milk* full fat (OR 1 and 1/4 cups heavy cream)
  • 1 and 3/4 cups granulated sugar
  • 4 ounces unsweetened baking chocolate broken up
  • 2 tablespoons cocoa powder
  • 1/4 cup corn syrup
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Instructions

  • In a medium saucepan, add a can of evaporated milk and 1 and 3/4 cups sugar. Break up a bar of 100% chocolate (unsweetened). Add 2 tablespoons cocoa powder and 1/4 cup corn syrup.
  • Bring to a rolling boil over medium heat, stirring with a whisk. Babysit the pot a little bit and stir frequently, especially as is starts to come to a boil. It will take several minutes to come to a boil.
  • Stir constantly once it is at a rolling boil (keep the heat at medium. lower the heat to medium low if it is bubbling violently.)
  • Let boil for 2 minutes, or until the mixture reaches 220 degrees F.
  • Turn off the heat. Add 2 tablespoons butter to the mixture. Whisk until melted.
  • Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt.
  • Let the hot fudge sauce sit at room temperature for 15-20 minutes to cool and thicken up.
  • You can spoon it over ice cream immediately (or into your mouth--don't burn your tongue!) or pour it into jars or a tupperware to save for later. The recipe makes about 3 cups, so a quart jar will hold it all.
  • The mixture will become much thicker in the fridge, but won't solidify completely. To reheat, just stick it in the microwave. The nice thing about this sauce is that you can microwave and refrigerate it several times and it won't separate or go grainy on you. It's the best!

Notes

This recipe is adapted from my friend Alli, who's family calls it "chocolate lava." (I mean right? She uses chocolate chips and adds less sugar) It's basically the same recipe that my mother-in-law Kris uses, and she found it years ago in Mable Hoffman's "Chocolate Cookery." 
*You can sub 1 and 1/4 cups heavy cream in place of the evaporated milk.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Potassium: 222mg | Fiber: 2g | Sugar: 48g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg