Description

This homemade chocolate sauce, also known as hot fudge sauce, is a rich and velvety topping perfect for ice cream, desserts, or as a decadent treat on its own. Made with simple ingredients like evaporated milk, unsweetened baking chocolate, and cocoa powder, it comes together quickly on the stovetop, creating a smooth, luscious chocolate experience that thickens beautifully as it cools.

Ingredients

Scale

Chocolate Sauce Ingredients

1 (12-oz) can evaporated milk (full fat) or 1 1/4 cups heavy cream
1 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

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Instructions

Combine ingredients: In a medium saucepan, add the evaporated milk and granulated sugar. Break up the unsweetened baking chocolate into pieces, then add it along with cocoa powder and corn syrup to the saucepan.
Bring to a boil: Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring frequently with a whisk. Monitor closely as it heats to prevent sticking or burning.
Maintain rolling boil: Once boiling, continue stirring constantly. Keep the heat at medium; reduce to medium-low if the boiling is too vigorous to avoid scorching.
Boil and monitor temperature: Let the sauce boil for 2 minutes or until it reaches 220 degrees Fahrenheit, ensuring the perfect thick consistency.
Add butter: Remove the saucepan from heat and whisk in the salted butter until completely melted and incorporated.
Flavor the sauce: Stir in vanilla extract and kosher salt to enhance the chocolate flavor depth.
Cool and thicken: Allow the sauce to sit at room temperature for 15 to 20 minutes so it can cool slightly and thicken to a perfect pourable texture.
Serve or store: Spoon the warm sauce over ice cream or desserts immediately, or transfer it into jars or airtight containers for storage. This recipe yields about 3 cups.
Reheat and reuse: The sauce thickens more in the fridge without solidifying fully. To reuse, simply microwave it until warm. It reheats well multiple times without separating or becoming grainy.

Notes

Using evaporated milk gives a more traditional hot fudge flavor; heavy cream can be substituted for a richer sauce.
Keep a close eye during boiling to prevent the mixture from burning or sticking.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Reheat gently in the microwave or on the stovetop, stirring occasionally for smoothness.
The sauce thickens as it cools but remains pourable and perfect for drizzling.
For a dairy-free alternative, evaporated coconut milk could be tried but may alter texture and flavor.