MYO Hot Fudge Sauce

Here is the easiest, creamy, smooth, delectable Hot fudge sauce recipe that will ever grace your lips.

Hot Fudge Sauce or Ganache?

Normally, the difference between hot fudge sauce and ganache is that ganache is equal parts of heavy cream and high-quality chocolate and hot fudge sauce are more frequently made with less expensive cocoa powder. By using semi-sweet chocolate squares, this creates a very smooth ganache-like consistency, making this the perfect choice for topping homemade eclairs, puff pastries or other desserts.

You’ll Need:
* 1 (14-ounce) can Sweetened Condensed Milk
* 4 (1-ounce) squares semisweet baking chocolate**
* 2 tablespoons butter (no substitutes)
* 1 teaspoon vanilla extract

Combine sweetened condensed milk, chocolate and butter in a heavy saucepan over medium heat. Stir constantly until the chocolate is fully incorporated and the sauce is smooth. Remove from heat and add the vanilla. Serve immediately!

This lovely thick, rich sauce holds well over ice cream or on a cake without pooling on the bottom. It goes great with cream puffs or homemade eclairs

** It’s best not to use Chocolate Chips for this recipe as they are specially formulated to hold their shape and do not melt as well as Bakers Semi-sweet chocolate.

MYO Hot Fudge Sauce

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 5 minutes mins

cook timeCook 5 minutes mins

total timeTotal 10 minutes mins

This rich homemade hot fudge sauce makes about 1 3/4 cups of thick, glossy chocolate topping that’s perfect over ice cream, cakes, cream puffs, or eclairs. Estimated total batch cost is $6.06, or about $0.43 per 2-tablespoon serving.

ServingsServings 14 servings

CourseCourse Dessert, Sauce & Condiment

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $6.06

Ingredients

1/21x2x

• ▢ 1 can sweetened condensed milk 14 ounces
• ▢ 4 squares semisweet baking chocolate 1 ounce each
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon vanilla extract

Equipment

Heavy Saucepan

Wooden spoon or heatproof spatula

Measuring Spoons

Instructions

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1. Combine the sweetened condensed milk, semisweet baking chocolate, and butter in a heavy saucepan over medium heat.
2. Stir constantly until the chocolate melts completely and the sauce is smooth.
3. Remove from heat and stir in the vanilla extract.
4. Serve warm.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated at about 1 3/4 cups, or 14 servings at 2 tablespoons each.
Prep and cook times are estimated from the stated steps.
Do not substitute chocolate chips if you want the smoothest texture.
Refrigerate leftovers in a covered container and use within 3 to 4 days.

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