We may earn a commission when you click on the affiliate links in this post.
Our Hot Fudge Sauce is thick, glossy, and deeply chocolatey. I drizzle it over scoops of vanilla ice cream, use it as a quick fondue, and sneak a spoonful when I need a chocolate moment. It’s ready in minutes, made with pantry staples, and tastes better than any jar on the shelf.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I could put this sauce on everything! It’s the best hot fudge I’ve ever tried!” – Jessica
“This is as good as my grandma used to make! Thanks for another great recipe!” – Hanna
“This came out delicious! The perfect topping to my ice cream sundae!” – Brandy
Why I Love This Topping
I’ve been making this Hot Fudge Sauce for more than 25 years and it never fails me. It’s silky for dipping, thick for drizzling, and so easy that I can whip it up while the ice cream scoops are softening. I love it with strawberries the most, but I also pour it over brownies and angel food cake. Homemade is faster than a store run, the flavor is better and richer, and I know exactly what’s in it.
What to pair it with:
- Ice cream — vanilla ice cream, peppermint, peanut butter, or an ice cream cake
- Baked goods — brownies, chocolate chip cookies, angel food cake
- Fruit — strawberries, bananas, pineapple, raspberries
- Treats — marshmallows, Rice Krispie treats, peanut butter balls, caramel squares
- Crunchy dippers — pretzels, Oreos, Ritz crackers, vanilla wafers (try it with our Deep Fried Oreos!)
🩷 Echo
Ingredients You’ll Need
- Base – sweetened condensed milk, for sweetness and a creamy, thick body in every spoonful
- Chocolate – semi-sweet chocolate chips, melt into a smooth, classic hot fudge flavor
- Sweetener and shine – light corn syrup, helps prevent crystallization and gives that glossy finish
- Flavor – vanilla extract, rounds out the chocolate and makes the sauce taste like dessert-shop fudge
Ingredient Additions and Substitutions
- Chocolate swaps: use dark chocolate chips for a bolder taste or milk chocolate for a softer, sweeter sauce
- Silkiness boost: stir in 1 to 2 tablespoons unsalted butter off heat for extra sheen
- Corn syrup alternatives: golden syrup or glucose syrup work well; avoid honey which can crystallize and change flavor
- Dairy-free option: use dairy-free chocolate chips and sweetened condensed coconut milk
- Flavor twists: a pinch of salt, a dash of espresso powder, or a drop of peppermint extract for holiday sundaes
- Adjust thickness: thin with a splash of milk or cream; thicken by simmering a minute longer, stirring often
How to Make Hot Fudge Sauce
- Warm the base
Add sweetened condensed milk, light corn syrup, and chocolate chips to a medium heavy-bottomed saucepan. - Melt and stir
Cook over medium heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and thick. - Finish the flavor
Remove from heat and stir in vanilla (add a pinch of salt if you like). - Rest and serve
Let the sauce sit 5 minutes so it thickens slightly, then serve warm for drizzling or dipping.
Recipe Tips
- Use a heavy pan so the chocolate doesn’t scorch.
- Low and steady heat is key; keep it moving with a silicone spatula.
- Chop chocolate bars if not using chips to help them melt evenly.
- Skip the microwave for reheating since it can cause separation.
- Keep warm for parties in a mini slow cooker on warm, stirring every so often.
- Grainy fix if needed: whisk in 1 to 2 teaspoons corn syrup and gently warm until smooth again.
Frequently Asked Questions
Hot fudge is thicker and richer. Chocolate sauce is thinner and more syrupy.
Yes. Use golden syrup or glucose syrup. If you skip it entirely, the sauce may crystallize sooner and won’t be as glossy.
Not for this version. Cocoa needs extra fat and sugar to mimic the body you get from chocolate chips, so stick with chips for best results.
Thin with a splash of warm milk or cream. Thicken by simmering 1 to 2 minutes longer, stirring continuously.
Yes, as long as your chocolate chips and vanilla are certified gluten free.
No. This recipe contains dairy and is not safe for home canning.
Make Ahead and Storage
- Refrigerate in an airtight jar up to 3 months.
- Reheat gently on the stovetop over low heat, stirring until pourable.
- Do not microwave since it can separate and harden quickly.
- Freeze up to 2 months if needed; thaw overnight in the fridge, then warm gently and stir until smooth.
More Chocolate Recipes
This Hot Fudge Sauce comes together with just 4 simple ingredients in 10 minutes. It is perfect for sundaes, brownies, and fruit. It beats any store-bought jar. If you make this Hot Fudge, leave a rating and tell me how you served it. Your tips help other readers get the perfect sundae. 🤎🤎🤎
Hot Fudge Sauce
Ingredients
- 14 ounces sweetened condensed milk
- 1 package semi-sweet chocolate chips
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
Instructions
- Combine first three ingredients in saucepan.
- Cook over medium heat until chocolate chips are melted and sauce thickens.
- Remove from heat and stir in vanilla.
- Serve warm.
Equipment
- Large Sauce Pan
- Stove Top
Notes
- Use a heavy-bottomed pan and steady, moderate heat.
- For extra silkiness, stir in 1 to 2 tablespoons butter off heat.
- To thin, whisk in a splash of warm milk or cream.
- Refrigerate up to 3 months. Reheat slowly on the stovetop only.
- Avoid the microwave to prevent separation.
- Great for sundaes, fruit fondue, brownies, and more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
“1 pkg” semi sweet chocolate chips. do you mean 6 oz or 12 oz?
12 ounces!
Could I use this hot fudge sauce to fill thumbprint cookies? Is it thick enough and will it set slightly upon cooling?
Thanks so much!
Janet
We haven’t tried that before so I’m not sure! Let us know how it goes if you try it!
What size bag of choc chips?
A 12 ounce bag!
This came out delicious! The perfect topping to my ice cream sundae!
This is as good as my grandma used to make! Thanks for another great recipe!
I’m making this for the weekend, I bet everyone is going to devour it!
I could put this sauce on everything! It’s the best hot fudge I’ve ever tried!
CAN YOU PUT IT IN SMALL CANNING JARS AND AND SEAL IT?
Yes you should be able to put them in jars and keep them in the fridge. From what I understand, it isn’t safe to do home canning for hot fudge for long term storage. Hope this helps.
Is this sauce nice and thick or more like choc. syrup
It is definitely thicker!
What size package of chocolate chips are needed?
Just the regular 12 oz. package.
Can you make it and store it? If yes for how long and what is the best way to store it?
We store it in the fridge, you can probably store it as long as store bought hot fudge.