This hot fudge sauce recipe is based on one my grandmother makes for family gatherings. Instead of cocoa powder, I like to use a combination of bittersweet and semi-sweet chocolate. The evaporated milk gives it a slight caramel flavor that goes really well with the chocolate. It’s a classic hot fudge sauce that belongs on top of your favorite ice cream sundae.
- 16 oz. bittersweet chocolate, chopped
- 6 oz. semi-sweet chocolate, chopped
- 1 can evaporated milk
- 4 Tbsp. butter
- ¼ to ½ cup honey or golden syrup (depending on how sweet you like it)
- Heat evaporated milk, butter, and honey (or syrup) in a small saucepan. Add the chocolate. Whisk until smooth. Serve immediately, or transfer to a jar and refrigerate until ready to use. To rewarm: place jar in microwave and heat on 50% power for 20 second intervals, or transfer to a small saucepan and gently heat on medium-low.
-1½ cups heavy cream can be used instead of evaporated milk
-Can use all bittersweet or semi-sweet chocolate if desired, or up to 8 ounces milk chocolate for a sweeter sauce.