Classic Homemade Hot Fudge Sauce (to eat on everything)
If you love chocolate as much as I do, you look for any excuse to make chocolatey treats. For me, nothing satisfies a chocolate craving like a batch of my Classic Homemade Hot Fudge Sauce. This time of year I like to make it to serve with my Hot Chocolate Charcuterie, or with fresh-baked biscotti and Christmas cookies. During the summertime I love to whip up a batch to pour over ice cream or on a sundae. It’s really the perfect, classic hot fudge sauce!
Hot fudge sauce vs. Chocolate sauce
The main difference between a hot fudge sauce and a chocolate sauce is the texture. Hot fudge is thicker and richer in flavor, while chocolate sauce is thinner and more pourable. Chocolate sauce stays liquidy in the refrigerator, while hot fudge gets cold and thick in the fridge. Hot fudge sauce will also turn into a fudge shell in the freezer.
Tips for Storing Hot Fudge Sauce
Any hot fudge sauce that you don’t use right away can be refrigerated. I like to store it in a glass jar so that I can reheat it later. To reheat the hot fudge sauce, simply place the glass jar in the microwave for 30 second intervals. Remove the jar every 30 seconds to stir the fudge until it is warm, melted, and smooth once again, and it will be ready to enjoy again.
This hot fudge sauce will stay good for up to 2 weeks covered and stored properly in the refrigerator.
Classic Homemade Hot Fudge Sauce
Ingredients
- 1 can (14-ounces) of sweetened condensed milk
- 1 cup bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
Instructions
- In a small pot, combine the sweetened condensed milk and chocolate. Heat on medium heat, stirring constantly, until chocolate is melted.
- Remove from the heat and stir in the butter until melted.
- Let the sauce cool very slightly to thicken and serve immediately or store in a jar or microwavable container in the refrigerator for up to 5 days. To reheat, place the jar or container in the microwave and heat in 30 second increments, stirring between each, until melted and smooth.
