Thick Hot Fudge Sauce

Homemade Thick Hot Fudge Sauce.  So good!

There are few things in this world that are as well loved as a hot fudge sundae.  Well, unless it is a hot fudge brownie!

This hot fudge is exactly what you need to turn a regular boxed brownie mix and a scoop of vanilla ice cream into a chocolate masterpiece!  This hot fudge sauce can be used in any recipe that calls for hot fudge sauce.  Have you ever made that layered ice cream sandwich dessert with the hot fudge and salted peanuts layer?  Oh my.

If you have never tried to make your own hot fudge sauce, what are you waiting for?

Here’s what you’ll need:

2 c. sugar

4 T. unsweetened cocoa (I like to use 1 T. Special Dark cocoa and 3 T. regular cocoa)

1/2 stick of real butter (not margarine!)

1 can evaporated milk

1 t. vanilla

Combine all of the ingredients, except for the vanilla,  in LARGE saucepan. (To insure that the sauce will be smooth, I like to mash the dry ingredients with the back of a spoon against the side of the saucepan, to mix it well.  This will break down all of the lumps of cocoa. Then add the butter and milk.)

hot fudge ingredients

Bring to a rolling boil. When it is boiling so hard that it cannot be stirred down, start the timer. Boil exactly 2 1/2 minutes and continue to stir constantly to avoid scorching. Remove from heat, add vanilla and stir to combine. Allow to cool slightly.  It will thicken as it cools.   Serve over your best vanilla ice cream or fresh baked brownies with ice cream! Refrigerate any leftovers.

Brace yourself!

11 thoughts on “Thick Hot Fudge Sauce

  1. How much does it make? I am thinking of Christmas gifts ad well. Have you ever doubled the recipe? Looks amazing!

    1. It makes about 3 cups. I have not tried to double the recipe, but I would recommend that if you need more, just make it in 2 batches. Sometimes things don’t turn out right when doubled, due to the cooking temperature and times. (Plus, you would need a really large pot because this bubbles up quite a bit while it’s boiling.)

    1. The capital T is for tablespoon, the lower case t is for teaspoon. (Something I learned from my Home Ec teacher!)

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