This hot fudge sauce recipe is the healthier, refined sugar-free homemade chocolate sauce 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 homemade chocolate sauce
- High-quality semi-sweet/dark chocolate or chocolate chips (if wanting to make this completely refined sugar-free, I recommend these chocolate chips)
- Unsalted butter
- Evaporated milk
- Cacao powder
- Powdered sugar (use powdered coconut sugar to make it refined sugar-free)
- Vanilla extract
- Small pan
How to make hot fudge sauce
Step 1:
Melt butter and chocolate chips in a large saucepan over low heat, about 5 minutes. Add evaporated milk and mix well.
Step 2:
Add powdered 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.
Step 3:
Remove from heat, mix in vanilla extract, and pour into a container. Serve warm. Keeps in refrigerator up to a month.
Tips for making your sauce smooth and creamy
- Make sure your powdered sugar and cacao powder 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?)
- 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!
- Make sure you use a whisk to mix, not a spoon!
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 is the difference.
Condensed Milk
Sugar in sweetened condensed milk is cooked down and caramelized, to make it thick and delicious.
Evaporated Milk
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.
Here's how:
- Mix together 1 cup of coconut sugar and 1 tablespoon tapioca starch or arrowroot powder
- Blend together in a high powered blender or food processor (I personally use and love my Vitamix). Mix for about 5 minutes, periodically stopping to mix down the sides. It should be a smooth, light brown color when finished.
- Seal in an airtight container.
How long does the sauce keep?
Keep 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.
If you like this recipe, try these too!
If you try this hot fudge sauce, or any other recipe on the blog, please let me know how you like it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
📖 Recipe
Hot Fudge Sauce Recipe (Homemade Chocolate Sauce)
Equipment
- Sauce pan
- Whisk
- Measuring cups
- Jars
- Food processor (if makeing powdered coconut sugar)
- Sifter or sieve
Ingredients
Hot Fudge Sauce
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 12 oz evaporated milk (1 can)
- 2 cups powdered coconut sugar sifted (see how to make below)
- 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
Powdered Coconut Sugar
- 2 cups coconut sugar
- 2 tbsps tapioca starch (or arrowroot powder)
Instructions
Hot Fudge Sauce
- 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 in air tight containters up to a month.
Powdered Coconut Sugar
- Mix together coconut sugar and tapicoa starch (or arrowroot powder if that's what you have) in a high powered blender or food processor (I personally use and love my Vitamix) for 5 minutes.
- Use a spatula to scrape the sides of the mixer periodically and bring down the powders. The end result should be a smoother, light brown sugar. Seal in an airtight container.
Notes
- Feel free to use regular powdered sugar in place of powdered coconut sugar if desired.
- If making powdered coconut sugar, you can alternately use tapioca starch OR arrowroot powder.
- Be sure your powdered sugar is sifted! This ensures that there are no lumps and your sauce is smooth and creamy.
- Make sure you use a whisk to mix, not a spoon!
- Keep sauce in an airtight glass jar for up to 1 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.
Nutrition
This recipe was originally posted on December 8 2018, and was updated on December 13, 2019 with the option for making it refined sugar free
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