Hot Fudge Sauce
Hot fudge sundaes are one of my all time favorite desserts. Growing up, my dad and I were both crazy about ice cream. We’d have a bowl almost every night. His favorite was butter pecan. Mine was vanilla with hot fudge sauce on top.
After growing up eating the store bought stuff, I wanted to try to make some at home. There are a variety of recipes out there. This one is nice and simple and results in a creamy, extremely gooey, hot fudge sauce (aka, perfection).
Ever since I started making ice cream, I’ve kept a jar of this stuff in the fridge at all times. Hubby still claims he isn’t a chocolate guy, so he always declines when I offer him some hot fudge sauce on his ice cream. More for me I guess!
My two favorite ice creams to eat this with so far have been the Roasted Pistachio Ice Cream and the Mint Chip Ice Cream. With the roasted pistachio ice cream, it’s a sophisticated twist on the classic peanut butter and chocolate combination. And I’m sure I don’t have to explain why it’s amazing on the mint chip ice cream. In fact, since that ice cream was SO minty, I almost enjoyed it better with the hot fudge sauce than without it.
One Year Ago: Europe Trip Recap – Rhine River Valley in Germany
Three Years Ago: Peach, Goat Cheese, and Caramelized Onion Quesadilla and Two Potato and Spinach Salad
Four Years Ago: Harry Potter Cupcakes and Crockpot Chicken Tacos
Five Years Ago: Watermelon Cupcakes
Hot Fudge Sauce
This hot fudge sauce makes the best fudge sundaes. Just top your favorite ice cream with some heated sauce.
Yield: ~3 cups
Total Time: 5 minutes
Ingredients:
1/2 cup butter
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
1/2 tsp salt
Directions:
Place the butter, sweetened condensed milk and chocolate chips in a small sauce pot.
Heat on medium low until melted and smooth.
Stir in the salt.
Recipe from Half Baked Harvest
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.
Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?
I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.
Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)
Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.
Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!
Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.
Yay, for packages in the mail and new kitchens!
I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!
Happy Friday!
~ingrid
I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!
These are great cupcakes! Well done!!
These look awesome! What icing tip did you use, if you don’t mind me asking?
I used my trusty old 1M tip for the frosting.
Awesome, thank you!
The frosting is so delicate looking. Just the way Martha Stewart would like it.
love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
Fiona
when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.
also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.