It may not look like much, but this is a very rich and smooth hot fudge topping. (Feel free to send me your better shots once you’ve made this!) What I may be lacking in food styling and photography I make up for in taste. I am also pleased to tell all of you who’re pressed for time that this is a quick, simple sauce. In fact, if you’ve got sugar, evaporated milk, and meltable chocolate on hand, you’re there. Well, almost.
I have also made hot fudge the traditional, old-fashioned way, with cream instead of evaporated milk. Both are good, but this is a little lighter. Though I would never put anything with the word “fudge” in it in the category of “light”…
Approved for all ages
My favorite part of this is how crowd-pleasing it is; I had reviews from 16-month-olds, 6-year-olds, and 50-something-year olds, all of whom loved it. Let your toddler help measure ingredients or put them in the saucepan, and you’ve got a winner from the get-go. Kids love to be involved.
I get the Midwestern Meateater involved by making him my tireless taste-tester; I always need a second opinion when I’m concocting for someone other than myself.
So give it a go, I dare you. It’ll only take you a few minutes to prepare and heck, you’ve got leftovers for a variety of uses. As I mentioned, you’ve probably already got everything you need for this on hand.
Although we used it in the classic way, topping creamy vanilla ice cream and tangy frozen yogurt, once it’s made, I promise you’ll find more ways to use it.
Five ways to do with your hot fudge sauce:
1. Most-used: ice cream topping
2. Frosting for brownies—very rich
3. Hot fudge cookie sandwich
4. Fondue substitute: Dip for cut up fruit or small pretzels, marshmallows (not that far off from fondue anyway)
5. Stir in your hot chocolate? I know it’s summer, but that actually might work…
What do you use hot fudge for?
As always, I welcome your comments. Happy eating!
Hot Fudge Sauce
Be careful not to overcook–by trial and error, I discovered that at about the 30-minute mark, the hot fudge will start to clump and become grainy. Prevent tragedy! Keep stirring and it’ll stay smooth, creamy, and glossy.
From raw to eating: 30 minutes, mostly stirring. It’s worth it.
From raw to eating: 30 min.
Makes: 6-8 servings
2 qt. saucepan
wooden spoon for stirring
small lidded glass jar or other container for storing
2 12-oz cans evaporated milk
*1/4 C granulated sugar
*1 ½ C semi-sweet chocolate chips
Set a saucepan on medium-high heat. Put sugar and contents of two cans evaporated milk into saucepan. Bring mixture to a boil, stirring constantly or every couple of minutes. (Food science note: when milk is heated to 113 to 122 F, a skin made of casein and beta proteins clump. As it continues to get heated, the protein layer dries out and forms a skin. And it is icky. Skin = good on humans, not in food.) When your pre-hot fudge has reached a boil, decrease heat to medium-low. Carefully stir in chocolate chips, lowering the chocolate chips to the hot mixture with a large spoon or measuring cup. Do not dump the chocolate chips in from above the pan—the boiling liquid will splash and you will not like me anymore.
Continue stirring over medium heat until mixture thickens; this will take 15-20 minutes. For true hot fudge consistency (you can turn the jar upside-down and it doesn’t move), remove from heat when it is about the consistency of slightly runny pudding. It will continue to cook in the pan and will thicken as it cools.
If not using immediately, store in lidded glass jar (Mason or Bell jar-type) and keep refrigerated. It will keep 4-6 weeks. Heat before serving.
*Addendum: I made this again and discovered I could reduce these amounts without any flavor or consistency deficiency. Hooray! Now there’s less sugar in your treat.