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Easy Hot Fudge Sauce

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!

hot fudge sauce being poured on a bowl of 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.

hot fudge sauce on ice cream

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.

a strawberry in a bowl of hot fudge sauce

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).

hot fudge sauce on ice cream

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

hot fudge sauce on top of ice cream in a bowl

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a strawberry in a bowl of hot fudge sauce

Easy Hot Fudge Sauce

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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!

  • Total Time: 10 minutes
  • Yield: ~ 4 cups


  • 1/2 cup unsalted butter
  • 1 cup light corn syrup
  • 1 cup evaporated milk
  • 1 tsp vanilla
  • 1 tsp brewed espresso
  • 1/4 tsp salt
  • 2 cups chocolate chips, semi-sweet


  1. In a small saucepan, bring the butter, corn syrup and evaporated milk to a boil.
  2. Stir in the vanilla, espresso and salt and set aside.
  3. 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.
  4. Store chilled in an airtight container and reheat gently to serve.



  • small saucepan
  • blender or food processor
  • airtight container

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.

  • Author: Sarah | AwayFromTheBox
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Stove
  • Cuisine: American
  • Diet: Vegetarian

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  1. Can’t read the ingredients because the ads are covering the list. What’s with the excessive ads? Seriously there are THREE ads within the ingredient list alone. Never seen anything like that on any other page. Other pages you can at least see an uninterrupted list of ingredients with ads throughout the instructions. You actually break up the ingredients into 4 parts with an ad between each. Wtf? Not cool at all. I can’t even screenshot the list for shopping without taking 4 separate pics.

    1. Hi! When the ingredients aren’t in a bulleted list, my ad code sees it as a new “paragraph” – a holdover from the last time the script was updated. I’ve been away from the site for a while and haven’t updated my old recipes to the bulleted list format. I definitely don’t want you to have a poor ad experience (it annoys me too). Thanks for bringing it to my attention. It should be fixed now. If it isn’t, clearing your cache should do the trick.

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