Hot fudge sauce

My mother-in-law is famous for this deep, dark hot fudge sauce – fantastic over ice cream or as a fondue-like dip for fruit or pretzels. This recipe makes a substantial amount, good for parties or for gifts. It also lasts for ages in the fridge.


  • 7 ounces unsweetened chocolate
  • 4 ounces (1/2 stick) butter
  • 1 12-ounce can evaporated milk
  • 1 tablespoon cornstarch
  • 3 cups sugar
  • 1/2 cup light corn syrup
  • Pinch salt
  • 2 teaspoons vanilla


  1. In medium bowl, mix sugar and cornstarch with fork or whisk to eliminate any lumps.
  2. Melt chocolate with butter on low heat.
  3. Slowly add evaporated milk; whisking constantly.
  4. Add sugar mixed with cornstarch; mix well.
  5. Add corn syrup, vanilla and salt; stir well.
  6. If you want hot fudge that will thicken on ice cream, bring sauce to a boil, stirring occasionally. When sauce boils, turn down heat just to hold the boil. Cook without stirring for 8-9 minutes.
  7. Sauce will thicken as it cools. Stores in refrigerator for weeks.

Makes approximately six cups.

Note: A slight chocolaty graininess in the sauce, as you might find in old fashioned fudge, is normal.

Here’s a link back to the post and pictures: Hot fudge sauce.

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