Love this super quick fudge..bookmarked!
ReplyYummy and super easy
Replyoh – em – GOODNESS! How did I not know about this years ago? Truly dee-lish! Easy to make and so easy to remember – thanx for posting it!
ReplyHow long will it keep if I do not open it after jarring? I need to make some for a wedding ice cream bar in October. Thank you!!
ReplyThank you for the recipe. If i put the sauce in an ice cream as a swirl will it freeze or be soft when stored in a freezer.
ReplyHave you tried making this with other types of chips? Like butterscotch?
ReplyDid you use salted or unsalted butter?
ReplyI used unsalted butter McKenna.
Replyit is a really great recipe….so easy to make…thanks!!! :)
ReplyI had forgotten this easy version of hot fudge sauce, and made a batch last night minutes after coming across your site. It does benefit from 1/2 tsp vanilla added after it’s off the heat. It seems like cheating for something so good to be so easy.
ReplyYummy~Yummy~ This is excellent. I used salted butter and added the tsp. of vanilla. 5 star. Thanks ;)
ReplyThis was delicious! served over vanilla ice cream with chopped roasted almonds. Thanks for a very easy recipe and the ‘cup, can, cube’ way to remember it.
ReplyI over cooked it it burned really fast so be careful
ReplyCan you use cocoa powder instead of chocolate chips??
ReplyThat’s what I was wondering.
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Tonight I had a craving for a hot fudge sundae but didn’t want to go to the store for the fudge sauce. I knew I had about 1 cup of chocolate chips in the cupboard and wondered if there was some quick and easy way to make a fudge sauce using the chips. First recipe I came to on the internet was this one, and I would say no more than 15 or 20 minutes later my husband and I were enjoying delicious hot fudge sundaes. It really was that quick and easy, plus I have a full pint jar left over for the next time I have a sweet tooth.
It helped, of course, that I had the three ingredients on hand. I don’t usually keep sweetened condensed milk on hand except at Christmas time. When things work out like that I figure they were meant to be. I will sleep well tonight and work off the calories tomorrow.
ReplySimply Wonderful!!
ReplyHi Sherron! I don’t think there’s an easier Hot Fudge Sauce available compared to this one! Question… How long can this be stored in the fridge? I’d like to make several jars for Christmas gifts but didn’t know how far in advance I could prepare them. Thanks in advance!
ReplyGreat, quick recipe. I wasn’t sure it turned out at first because the butter didn’t seem to incorporate, but fear not, this sauce is amazing!
Replyhow long does this hot fudge last for after making?
ReplyWonderful! I have made many times. What could be easier.
ReplyHow bad could it be? Its hot Fudge!!
ReplyThis is awesome! I made it for gifts and people actually asked for more!! Excellent Christmas gift for office, teachers, and neighbors. It tends to be a bit pricey, so I will begin early in the year stockpiling condensed milk and chocolate when I see it on sale. By the time I got to the end of 48 jars I truly had it down to an art. I just hope I remember for this Christmas. Lol.
ReplyDo you use semi-sweet chocolate chips, or milk chocolate? Thanks.
ReplyMine turned out very thick and became firm upon contact with ice cream. Did I do something wrong
ReplyHow long will this product last in a mason jar for gifts? How much does this recipe make?
ReplyThis is horrible! Don’t waste your ingredients. I should have known when I noticed the ingredients are the same asa generic recipe for fudge, with easy more butter and less chocolate chips. This does not make fudge sauce people! It makes a mess of buttered, sweet, snot textured, chocolate colored garbage. Nasty!
Replythat was the most childish response. you could have simply said it did not work for you…what is wrong with kids these days! no manners!!
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This was so good. Made it last minute to go with homemade ice cream for hot fudge sundaes. Really easy to make and easy to have ingredients on hand.
ReplyI just made this fudge sauce. Followed the recipe. It took a total of 5 minutes and camebout absolutely perfect. So anyone who said it was ” horrible” did something wrong. Its delicious, shiny thick and silky.
ReplyHow long will the hot fudge sauce keep in the refrigerator? My family really enjoyed it but next time I am going to try making it dairy free since I can not have dairy.
ReplyToo sweet taste like the condense milk
ReplyI’d lovetp try this but am concerned that many of the questions weren’t answered.
ReplyCan you us powdered chocolate instead of the choco. Chunks? Thank you!! God bless you.
SonjaReplyI am a Hot Fudge Sunday Lover and this is by far the best and easy sauce I have come made. I double it up and add a cap of vanilla. It is fast and easy and you need to try it. I am not sure that those how say they can taste the sweet and condensed milk can, the chocolate takes over the flavor. I spent a lot of time making different hot fudge sauce and this is the easiest and best by far.
ReplyMine was beautifully silky and delicious while hot, but it got weirdly thick and goopy/chunky when it cooled off some. Reheating it helped some, but it seemed like the butter was trying to separate out. Did I miss something? Should I have just put it directly into the fridge while hot?
Replyd
This hot fudge sauce needs a teaspoon of vanilla flavoring which was not added to the recipe..ReplyAMAZING! Extremely tasty and easy! What more could you want in recipe.
ReplyDear Sir and/or Madam, Could you , please, tell me what kind of chocolate chips you use in your Hot Fudge Sauce recipe. Thank you very much for your courtesy. Kindest regards, Miss Pamela Lewis
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FAQs
What is hot fudge sauce made of? ›
In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes.
Why is my hot fudge too thick? ›To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
Why is my homemade hot fudge sauce grainy? ›Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.
What makes hot fudge taste different? ›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. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.
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), ...
What is McDonald's hot fudge made of? ›View Ingredients and Allergens
Ingredients: Sugars (sugar, glucose syrup), Water, Milk ingredients, Hydrogenated palm kernel oil or hydrogenated coconut oil, Cocoa, Salt, Disodium phosphate, Potassium sorbate, Natural flavour (plant source), Polyglycerol esters of fatty acids, Soy lecithin.
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
How do I get my fudge to harden? ›OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.
What happens if you stir fudge while boiling? ›Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.
How do you make fudge creamy and not grainy? ›
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.
How to fix split hot fudge sauce? ›Add more liquid
If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid. Start with a little bit and keep adding until the sauce comes back together into an emulsion. This may take a few iterations.
Too cooked
This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
How long is homemade hot fudge good for? ›Hot Fudge Recipe
Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.
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).
Is hot fudge the same as chocolate syrup? ›Ingredients: Hot fudge sauce is typically made with chocolate, sugar, butter, and cream or milk, while chocolate syrup is made with cocoa powder, sugar, and water or milk. Consistency: Hot fudge sauce has a thicker and creamier consistency than chocolate syrup, which tends to be thinner and more liquidy.
What is hot fudge sundae made of? ›Our classic Hot Fudge Sundae is made with creamy vanilla soft serve and smothered in chocolatey hot fudge topping. It's a perfectly sweet addition to any of your favorite McDonald's items. There are 330 calories in a McDonald's Hot Fudge Sundae. *Mobile Order & Pay at participating McDonald's.
What's the difference between chocolate sauce and chocolate fudge sauce? ›The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.