This hot fudge recipe AKA the best homemade chocolate sauce is the healthier version of the staple topping for all your desserts. Ice cream, cake, cookies… you name it, it pairs well! Or you can simply take a spoon to the jar and make it its own dessert!
Items needed to make hot fudge recipe (homemade chocolate sauce)
- High-quality chocolate or chocolate chips
- Unsalted butter
- Evaporate milk
- Cacao powder
- Powdered sugar
- Vanilla extract
- Small pan
Tips for making your hot fudge chocolate sauce smooth and creamy
Make sure your powdered sugar is sifted! This ensures that there are no gross, sugary lumps and your sauce is as smooth and creamy as it is in one of those ridiculous commercials for a McSundae. (Is that what they’re called? Did I just make that up?)
Also, double check that your evaporated milk isn’t expired. This may sound like common sense, especially if you are buying all the ingredients fresh specifically for this recipe. However, evaporated milk is one of those things you buy six of, because the store is having a BOGO sale. And then the next thing you know, it’s been sitting on your pantry shelf for three years, and you forget to check the expiration date. I’ll give you some insider info: evaporate milk is rancid and will ruin your hot fudge!
What’s the difference between evaporated milk and condensed milk? Can I use them interchangeably?
Evaporated milk and sweetened condensed milk cannot be used interchangeably in cooking, because one product contains much more sugar than the other.
Here’s the difference:
Sugar in sweetened condensed milk is cooked down and caramelized, to make it thick and delicious. Evaporated milk is condensed milk WITHOUT sugar, with the water content being cooked off and making it similar to cream.
So why don’t you just use cream in your homemade chocolate sauce?
Because this is how my mom taught me to make it, alright?! Actually, evaporated milk is the less fatty version of heavy cream with fewer calories. And it’s shelf-stable, so that’s nice. You could make this hot fudge recipe using heavy cream if that’s how you wanna roll.
Why you should use cacao powder instead of cocoa powder
Cacao powder is the unrefined part of the cacao plant. Meaning it has no extra added sugar or processing. It offers many health benefits, which include:
- High in flavonoids, which are antioxidants to support healthy cells
- Great source of magnesium to support thyroid health
- Excellent source of other minerals like zinc and copper, which are also essential for thyroid support and boosting immunity.
How to make powdered coconut sugar, which is a great powdered sugar substitute!
I like to use coconut sugar in place of refined white sugar whenever possible, because it has a lower glycemic index. Meaning it doesn’t make your blood sugar levels go haywire (although sugar is sugar!) and is a better for you option.
To make powdered coconut sugar, you need:
- 1 cup coconut sugar
- 1 tablespoon arrowroot powder
- Mix together in a high powered blender or food processor (I personally use and love my Vitamix).
- Seal in an airtight container. That’s it!
How long does homemade chocolate sauce keep?
I keep my sauce in an airtight glass jar for up to 1 month (although, usually it doesn’t last that long, let’s be honest).
To reheat it, simply place your hot fudge in a heat proof bowl on top of a simmering pot of water. Or you can reheat in the microwave in 10-second intervals. DO NOT BURN IT, OR IT WILL HARDEN AND YOU WILL BE SAD.
Ready for the recipe? Grab it below and enjoy!
Hot Fudge Recipe (Homemade Chocolate Sauce)
This hot fudge recipe (homemade chocolate sauce) is creamy, smooth, and a healthier version that can be made in under 15 minutes. Perfect on desserts and ice cream.
Melt butter and chocolate chips in a large saucepan over low heat, about 5 minutes. Add evaporated milk and mix well.
Add powdered coconut sugar and cacao powder to a sifter. Sift a quarter of powdered sugar at a time, whisking in between to make sure the sauce is smooth. Bring to medium-high heat boil, and stir for 5 to 6 minutes until thickened.
Remove from heat, mix in vanilla, and pour into a container. Serve warm. Keeps in refrigerator up to a month.
To reheat, pour sauce in a glass bowl on top of a simmering pot of water, and mix until smooth. Or reheat in microwave in 10-second intervals, stirring in-between.
Love this recipe? Then you need to click here to try my easy microwave fudge recipe.