A super easy hot fudge sauce recipe that comes together in just a few minutes. Rich, chocolaty and perfect over a bowl of your favorite ice cream!

Y’all. It’s cold. But with the cold comes dreams of warmer days and my favorite summer treat – ice cream!

Obviously, hot fudge sauce does not go well with my blueberry lavender ice cream or cinnamon bun ice cream, but if you top classic homemade vanilla ice cream with the hot fudge sauce, some whipped cream and nuts, you’ll swear you’ve died and gone to heaven.

Or perhaps if you close your eyes, you can imagine yourself sitting in an ice cream parlor treating yourself to a crazy awesome sundae or banana split.

For me, hot fudge sauce embodies two things: decadence and nostalgia. Hot fudge sauce was always my favorite topping growing up, and I’m not sure that will ever change!

So why do I use corn syrup? It helps to keep the sauce smooth and shiny. It reheats well and keeps for a long time. And it helps prevent crystallization (the stuff that makes fudge grainy).

There are lots of recipes out there that don’t use corn syrup, but this one is my favorite. The taste and texture, the combination of the hot fudge and the cold ice cream and that moment that the ice cream cools it enough it almost becomes chewy is just something that can’t be beat. I hope you enjoy!

Until next time. X

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Easy Hot Fudge Sauce

Author: Sarah | AwayFromTheBox
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: ~ 4 cups

Print Recipe

Description

A super easy hot fudge sauce recipe that comes together in just a few minutes. Rich, chocolaty and perfect over a bowl of your favorite ice cream!

Scale

Ingredients

1/2 c. unsalted butter

1 c. light corn syrup

1 c. evaporated milk

1 tsp vanilla

1 tsp brewed espresso

1/4 tsp salt

2 c. chocolate chips, semi-sweet

Instructions

In a small saucepan, bring the butter, corn syrup and evaporated milk to a boil.

Stir in the vanilla, espresso and salt and set aside.

Place the chocolate chips in a blender or food processor and pour the hot butter mixture over them. Pulse 5-6 times or until the sauce is silky smooth.

Store chilled and reheat gently to serve.

Notes

Food processors don’t have airtight seals like blenders. If using one, keep a close eye on the lid as some of the liquid may escape.

Category: Sauce
Method: Stove
Cuisine: American

Keywords: hot fudge sauce, homemade hot fudge sauce, hot fudge sauce with evaporated milk, hot fudge sauce with corn syrup, mcdonalds hot fudge sauce, easy homemade hot fudge sauce