Today, I’m sharing with you this recipe for quick hot fudge sauce. I still stand by the recipe for my best hot fudge sauce in the world, because it is truly The Best, but sometimes you want an ice cream sauce that tastes like it took a long time to make but didn’t!
Easy hot fudge sauce that’s ready in about 5 minutes, you guys. There are plenty of recipes out there for 5 minute fudge sauce, but this one tastes like it took way longer to make.
This recipe uses a couple of “secret ingredients” to amp up the flavor and complexity of the sauce without having to cook it a long time, and I think you will love it.
If white chocolate is more your thing, you may enjoy this white chocolate sauce recipe. And for ease of browsing, find all my dessert sauces in one place.
Why This Recipe is Special
Half of the ingredients for this easy ice cream sauce are ones you’d expect to see in a quick fudge sauce:
- sweetened condensed milk (which is really just milk and sugar reduced in volume)
- chocolate
- salt (counteracts bitterness and brings out flavors)
- vanilla extract
The “secret ingredients” are:
- corn syrup (just a touch adds gloss to the sauce and contributes body) You can sub honey or maple syrup here if you have an aversion to corn syrup.
- malted milk powder (this has gluten, so if you’re gluten-free, leave it out)
- coffee (either brewed or made with instant coffee or espresso powder and hot water
- chocolate extract (amps up the chocolate flavor)
How to Make It
This is one of those recipes that is honestly super easy to make.
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- Put the chocolate chips, sweetened condensed milk, salt, corn syrup, malted milk powder, and coffee into a medium saucepan
- Heat over medium heat, stirring frequently, until the chocolate melts and the mixture is hot but not boiling
- Remove from the heat and stir in the vanilla extract and chocolate extract (if using)
- The End
Tips for Success
Even though this fudge sauce is easy to make, I do have a couple of tips for you to ensure success.
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- Use the lesser amount of coffee for a thicker sauce and the greater amount for a sauce that pours more easily
- Heat the sauce over medium heat. You don’t want to burn it, and it is not necessary for it to boil.
How Long Does This Sauce Keep?
Keep your magical quick hot fudge sauce in the fridge for up to 2 weeks. And don’t forget to pour it all over some French vanilla ice cream!
More Ice Cream Sauce Recipes
If you are the kind of person who loves all the ice cream sauces and wants to put 2 or even three over their ice cream, stick with me. I have a seriously dreamy blood orange caramel sauce on the site as well as a coffee butterscotch that will knock your socks off. I’ve even published a lovely mixed berry Chambord ice cream sauce recipe. Or maybe you’re in the mood for peanut butter hot fudge sauce.
If you’re looking for a really “kid friendly” and easy sauce recipe, try my homemade chocolate syrup. It’s less intense than hot fudge, but it’s still super flavorful and perfect on ice cream or in chocolate milk or hot chocolate!
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Best Quick Hot Fudge Sauce
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Equipment
Ingredients
- 1 14 oz can sweetened condensed milk
- 8 oz bittersweet chocolate chips
- 1 Tablespoon corn syrup (light or dark)
- heavy pinch salt
- *2-4 oz brewed coffee or water + instant coffee 1/4-1/2 cup
- *1.5 oz malted milk powder (about 1/4 cup)
- 1 teaspoon vanilla extract
- *1/2 teaspoon chocolate extract
Instructions
- In a medium saucepan, mix together the sweetened condensed milk, chocolate chips, corn syrup, salt, coffee, and malted milk powder.
- Heat over medium heat, stirring frequently, until chocolate chips are completely melted. Don’t let it boil.
- Off the heat, stir in the extracts. Serve warm. Refrigerate leftovers for up to 2 weeks.
Did You Make Any Changes?
Notes
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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And there you have it friends. The best quick hot fudge sauce in all the land.
Thanks for spending some time with me today. Take care, and have a lovely day.
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Hi, Jenni! I just ordered Peanut Butter Powder from Amazon (along with sea salt FLAKES, crumpet rings, and sorghum syrup) so I can make your peanut butter cookies. Do you know other recipes I might use the pb powder for? And now I will have to buy malted milk powder to try this recipe. Though I suspect you have ruined me for anything other than your Best Hot Fudge Sauce. You are truly an inspiration!
Hey, Rebecca! You can definitely make these cookies without the specialty ingredients. Think if the pb powder as a peanut flour, so add it to pancake mix or in other cookie recipes. Or in a chocolate cake or brownies. That would be amazing! Malted milk powder (if you like it) makes an appearance in my quick hot fudge sauce, and you could also add it to the OG hot fudge sauce for a delicious malted milk flavor. Add some to a vanilla or chocolate ice cream base, too, for old school malt shop goodness!
Did you use malt powder or malted milk powder? You say in your recipe you used malted milk powder, but linked to malt powder. They are two different things.
Good question and you can actually use either in this particular recipe. I will change the link to avoid confusion, so thanks for pointing that out. You can probably get away with somewhat less of the malt powder as opposed to the malted milk powder since the linked malt has more concentrated malt flavor. I used Carnation malted milk powder at home but couldn’t find a link that sold it for a reasonable price. 🙂
Wow! This drizzled over plain vanilla or coffee ice cream and I wouldn’t leave the couch!
Well have to build in an ice cream day when you’re here!