This tried-and-true chocolate sauce is thick, velvety, and strikes the right salty-sweet balance. It’s quick and easy to prepare and makes a lovely gift! (Small and big batch recipe cards included.)
While my family enjoys traditional pies for our Thanksgiving dessert, Christmas dinner is always capped off with vanilla ice cream drizzled with homemade hot fudge sauce. A plate of cookies is typically passed, too.
While baking Christmas cookies quite a few years ago with a friend, she mentioned her family’s beloved homemade chocolate sauce. As she was making my mouth water describing her go-to hostess gift, she proceeded to whip up a batch and kindly sent me home with a jar.
Ever since, the salty-sweet sauce has been a favorite with my family, too. It quickly became a go-to gift for me as well–one that I actually get friendly reminders about!
Conveniently, the use of basic pantry ingredients allow for quick, last-minute prep. Those who like to plan ahead, however, will appreciate that the recipe may be prepared well in advance and will keep several months in the fridge…if it lasts that long!
Presented in a Mason jar, the sauce makes a welcome and attractive holiday or hostess gift. The full batch fills four 8-ounce or two pint-size jars.
If preferred, the recipe can easily be halved or even quartered. The latter option yields a single cup, because sometimes a small batch is just right.
I’m far more likely to make a mistake on a recipe when I’m doing mental math and otherwise multi-tasking. To prevent you from doing the same, I’ve included a separate printable recipe card with measurements for the cup-size batch.
I’ve also received lots of great reader feedback. One longtime fan likes to add a pinch of cayenne pepper for the slightest bit of heat. A friend once used the sauce, which thickens when refrigerated, to frost a cake and reported it was a hit. Just make sure to keep the cake chilled!
Following is a quick photo overview of the easy process:
The chocolate and butter are melted over a double boiler. This prevents the sauce from scorching. Don’t have a double boiler? Simply place a smaller pot inside a larger pot and add an inch or two of water to the bottom pot.
Stir in the sugar, evaporated milk, vanilla, and salt, and cook over medium-low heat until the sugar is completely dissolved and the mixture looks smooth and glossy.
Velvety texture and a delightful balance of sweet and salty have made this easy recipe a longtime reader favorite.
Add a tag and a simple bow, and the sauce becomes a thoughtful holiday, hostess, or any-time-of-year gift.
Yield: 4 cups
- 1 (8-ounce) box unsweetened chocolate squares
- ½ cup butter (1 stick)
- 1 (12-ounce) can evaporated milk (not sweetened condensed milk, and not a reduced fat or fat free variety)
- 2 cups (384g) granulated sugar
- 2 teaspoons flaky sea salt or kosher salt
- 2 teaspoons vanilla extract or vanilla bean paste
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Melt the chocolate and the butter in a double boiler.
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Add the remaining ingredients and cook over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the sauce looks smooth and glossy. (This takes me about 7-10 minutes from the time the chocolate is fully melted.)
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Cool slightly, and then transfer to 4 (8-ounce) or 2 pint-size Mason jars or other airtight containers. Store in the refrigerator, where the sauce will keep for quite a few months. It will firm up when cold; reheat gently when ready to serve.
This recipe may be easily cut in half for a 2-cup yield.
- 2 ounces unsweetened chocolate
- 2 tablespoons (28g) butter
- 3 ounces evaporated milk (89ml or ⅓ cup plus ½ tablespoon; not sweetened condensed milk)
- ½ cup (96g) granulated sugar
- ½ teaspoon flaky sea salt (could substitute kosher salt or 1/4 teaspoon regular salt)
- ½ teaspoon vanilla extract or vanilla bean paste
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Melt the chocolate and the butter in a double boiler.
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Add the remaining ingredients and cook over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the sauce looks smooth and glossy. (This takes me about 7-10 minutes from the time the chocolate is fully melted.)
- Cool slightly, and then transfer to an 8-ounce jar or other airtight container. Store in the refrigerator, where the sauce will keep for quite a few months. It will firm up when cold; reheat gently when ready to serve.
Recipe first published December 14, 2012.
I love this recipe and am so tempted to run in the kitchen and try it right now … but I better get to wrapping presents. I love the cayenne idea … yum!
Thank you, Ann…and hope you have time after the wrapping to whip up a batch. Luckily, it doesn’t take long!
I made more of this for this year, it is my go to gift. Made one batch couple of weeks ago two batches yesterday and will make more today!
Something I did this time for one batch, I put in 1/4 tsp of ground cayenne pepper. It is fabulous! My husband did not notice right away, but then it “hit”. It is not too much heat but just enough and pairs well with the chocolate. First batch I used 1/8 tsp. but it got lost. 1/4 tsp. turned out to be perfect amount.
Thank you very much for your suggestion and for mentioning the specific amount you used. I think the addition of cayenne sounds terrific and am thrilled this recipe has become a favorite in your house!
Ann, this was a hit last year. For refrigerated storage instructions of your delicious hot fudge, what length of time do you recommend?
Hi Lena,
I am so glad this was a hit! I have purposely stowed a jar in the back of the fridge to see how long it would last. The jar made it to about three months before we broke down and ate it. (It still tasted great!) It really helps that the ingredients are mostly pantry items with a long shelf life. Hope that helps!
I made these for gifts last year and was asked to make even more this year! Thanks!
Is this a recipe that you could actually seal the jars and can for long shelf storage like jam or jelly is done? This recipe sounds wonderful!
I have not sealed this and am not sure of the pH so don’t want to recommend. That said, it will store for quite a while in the refrigerator. (I was only able to test this by putting a jar in the way back, hidden out of site from my husband and kids!
Each batch I made was easier and best part, was being able to lick the spoon and scraper from the pan after the fudge sauce was in jars. 🙂
Ann, wanted to let you know, I made 4 large batches of this and everyone that got some LOVED it! How could they not?? So yummy and a beautiful gift!
Happy New Year!
Happy New Year to you, Mary Lou! I am so glad you made this as a gift and that it was so well received. Thank you very much for letting me know!
I love that you included two recipes, one for a large gift-giving batch and one for if you just need a little! This looks so good, who wouldn’t want some on vanilla ice cream, or a brownie, or a piece of cake…I could seriously think of a lot more to put it on! Thanks for sharing at Wicked Good Wednesdays!
My pleasure, Rachel! Sometimes, it’s just easier to have the breakdown spelled out for you…and sometimes it’s fun to make enough to share!
Thanks! I will be sure to let you know. I took a jar of the fudge sauce and one of the Dulce De Leche as hostess gift tonight to a party.. It makes such a wonderful gift.
Tomorrow I am making more of both tomorrow.
Ann! So thrilled… It worked! I cooked longer and it thickened up and no graininess any more. It is perfect and tastes even better.
It is cooling right now and will go in the jars shortly.
Thanks for your help! I think I need to get more chocolate and make one more batch, this time with a bit of cayenne pepper. Any suggestion on how much to put in? I have two brother in laws that love spicy food, that batch will be for them. 🙂
Woo hoo! I think the key was getting your heat high enough to melt the sugar. Truly, this recipe is so foolproof, you could just cook it again: ) As for the pepper, that is a hard question since level of spice is such an individual thing. I err on the side of less spicy and would probably start with 1/8-1/4 teaspoon, taste, and add accordingly. I can’t wait to hear how you make out!
Now that you mention it, I am thinking that I did not cook long enough. I may just put all,of mine in big pot and cook again longer. I thought sugar was dissolved, but chances are it did not.
That is on my agenda for tomorrow!
I have to say though, it tastes absolutely divine!
We will figure this out one way or another! I don’t want anyone having less than perfect results: ) It does sound as though the sugar might not be completely dissolved and, if so, returning to the pot should solve the problem. Looking forward to a progress report!
Mine separated as well Ann and I used regular evaporated milk. Hmm I put in jars in fridge so hope it will thicken up. It tastes incredible too. I am thinking a touch of chili pepper might be something to try sometime..
Coincidently, I just made another batch and after reading your comment, I put everything in a regular pot–not a double boiler–and heated to melt. I have never had the separating problem and wanted to see how foolproof this recipe was! Today’s method worked fine for me–I just heated slowly enough so as not to scorch, so I had a couple of thoughts: Did you heat long enough to fully melt the sugar? Once the butter and chocolate are fully melted, I estimate I cook for about 7-10 minutes or until the sauce looks shiny and smooth. Also, I keep the heat low and don’t boil. When I first add the milk, it doesn’t look completely mixed in, but that changes as the sugar melts. I hope this helps, Mary Lou.
By the way, I think the addition of cayenne sounds divine!!
Ann, this is a very novice question, but should I use salted or unsalted butter?
Not a novice question at all, Becca! While people often use unsalted butter for baking, this recipe has always used salted butter. (I double-checked with the source–a friend whose grandmother originated the recipe!) Using unsalted butter would certainly be fine though. You could simply add a little extra salt, if desired.
Oh my stars! Going to make this in near future! I was trying to think of a way to use sea salt with the Dulce De Leche also.
Sea salt would be a divine addition to the dulce de leche! A friend of mine just used the salted hot fudge sauce to ice a chocolate Bundt cake for which she usually makes a quick fudge icing. I never would have thought of that but she said it worked perfectly. (She spread it on the still-warm cake and then refrigerated.) I am thinking the thicker dulce de leche could be used the same way…with a little sea salt sprinkled on top!
Ann, I cooked it a bit longer and it turned out fine! Probably best not to use the fat free milk though! Thank you! 🙂
I am so glad, Beth. Thank you for taking the time to let me know and to provide the feedback which will, undoubtedly, be helpful to others!
Can you use truvia in place of the regular sugar?
I have not tried this with Truvia, Pat, so I can’t to say for sure. If you do try, feel free to report back!
Hi Ann, what should the consistency be for the sauce? I think I did something wrong. My sauce is runny and milky at bottom. Should I have cooked longer? I used fat free milk–could that be the problem? Yours look so nice!!
Hi Beth,
I have never used the fat-free version of the evaporated milk and am guessing that is what made the sauce thin and milky. The consistency with the regular milk is fairly thick and it will firm up as it cools.(Simply rewarm when serving.) It won’t separate either. A friend recently made this and iced a cake with it…which I had never considered! Thank you very much for your feedback. I will make a note on the recipe so that people make sure not to use the lightened versions. If you try again, please let me know!
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Strange, it says there are 3 comments, but I only see two….and the one I can’t see is the link for the cookies 🙁
I’m interested in that recipe too, please!
That is strange, Callie…although I may have been careless and forgotten to enter the link! Thank you for the comment and fixing now: )
And here it is again: https://fountainavenuekitchen.com/giant-chipwich-cake/
So where is the jumbo cookie recipe lol? Always looking for great cookies.
Hi Ray,
I highly recommend this cookie recipe. The following link shows the cookie made in two cake pans for a giant chipwich, but you can make it in a pizza-size pan, a jelly roll pan, or however you please. We love it!
https://fountainavenuekitchen.com/giant-chipwich-cake/
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