Hot Fudge Sauce
Hot fudge sundaes are one of my all time favorite desserts. Growing up, my dad and I were both crazy about ice cream. We’d have a bowl almost every night. His favorite was butter pecan. Mine was vanilla with hot fudge sauce on top.
After growing up eating the store bought stuff, I wanted to try to make some at home. There are a variety of recipes out there. This one is nice and simple and results in a creamy, extremely gooey, hot fudge sauce (aka, perfection).
Ever since I started making ice cream, I’ve kept a jar of this stuff in the fridge at all times. Hubby still claims he isn’t a chocolate guy, so he always declines when I offer him some hot fudge sauce on his ice cream. More for me I guess!
My two favorite ice creams to eat this with so far have been the Roasted Pistachio Ice Cream and the Mint Chip Ice Cream. With the roasted pistachio ice cream, it’s a sophisticated twist on the classic peanut butter and chocolate combination. And I’m sure I don’t have to explain why it’s amazing on the mint chip ice cream. In fact, since that ice cream was SO minty, I almost enjoyed it better with the hot fudge sauce than without it.
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Hot Fudge Sauce
This hot fudge sauce makes the best fudge sundaes. Just top your favorite ice cream with some heated sauce.
Yield: ~3 cups
Total Time: 5 minutes
Ingredients:
1/2 cup butter
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
1/2 tsp salt
Directions:
Place the butter, sweetened condensed milk and chocolate chips in a small sauce pot.
Heat on medium low until melted and smooth.
Stir in the salt.
Recipe from Half Baked Harvest
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!
Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
Thanks!
beantownbaker — November 26th, 2013 @ 9:37 am
I have doubled this recipe and it worked out just fine.
I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.
beantownbaker — January 2nd, 2014 @ 1:33 pm
Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!