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This Ridiculously Easy Hot Fudge Sauce is seriously some of the silkiest, smoothest, most delicious chocolate sauce you'll ever have the pleasure of meeting!
Every word in the title of this recipe, Ridiculously Easy Hot Fudge Sauce, is true, although I didn't include one most important word... DELICIOUS. It's also ridiculously delicious!
Ridiculously Easy
This Hot Fudge Sauce definitely falls into our special category of recipes that we call Ridiculously Easy. You can read more about these recipes in this post and check out the whole collection here but, to sum things up briefly, our Ridiculously Easy Recipes are the ones "that make you look like a kitchen rock star with minimal effort on your part".
This is how this amazing sauce comes together - throw all the ingredients in a blender except the half and half. Heat the half and half in the microwave till it's good and hot, then quickly add it to the blender contents.
Cover and push the ON button while you slowly pour in the hot cream. I like to place a small funnel into the opening of the blender container. It makes it super easy to add the hot liquid plus it gives the steam a chance to escape, preventing a combustion issue with the blender.
Less than 2 minutes later you'll be staring at the most luscious, deep, dark, rich, silky-smooth chocolate sauce you've ever had the pleasure of meeting!
See what I mean, easy! Ridiculously easy! But you know what? I won't tell a soul if you don't. We'll just keep this magically delicious, super simple secret to ourselves and enjoy the accolades, okay?
The better the chocolate, the better the sauce!
Oh, and speaking of secrets; there is one important little detail I need to share regarding this recipe. Use good quality chocolate. It can be semisweet or bittersweet, I've had good results with both. Good quality chocolate chips will work as well as bars of good chocolate or chocolate feves (pictured above in the blender images).
I've made this dessert sauce a zillion times and I have to say it's delicious with everyday chocolate chips like Nestle or Hershey. But if you can invest a bit more and use really good quality chocolate (example below in the Café Tips), the results are AMAZING.
An easy dessert solution!
If you've got a get-together coming up and you don't have time for a fancy dessert, don't worry, no one will care. Pick up a carton of your favorite vanilla ice cream and whip up a batch of this Ridiculously Easy Hot Fudge Sauce. Add a few raspberries and a sprig of mint to each bowl and, guaranteed, there will be lots of oohs and ahhs and happy faces around the table!
This chocolate sauce also pairs nicely with shortbread cookies or some good chocolate chip cookies alongside a bowl of vanilla ice cream. Or try it drizzled over This Sugar Glazed Ricotta Pound Cake with a dollop of whipped cream on the side... delish!
No matter what you serve it with, everyone will think you're a culinary whiz for making this heavenly, homemade chocolate sauce - just don't tell them about the ridiculously easy part!
Café Tips for making this Ridiculously Easy Hot Fudge Sauce
- You can make this easy hot fudge sauce with any type of chocolate bars or chocolate chips. There are lots of options. Use your favorite and what you can afford. I've used Nestles and Hershey's with good results. If you want to go with a more gourmet chocolate, Ghiradelli bars and chips, Lindt, Guittard, Green and Black's and Valrhona will all give wonderful results.
- For those of you living outside the U.S., you might be wondering what half and half is. Half and half is an American convenience product that's often used in coffee. It's a simple combination of half milk and half cream.
- If the sauce seems too thick, you can always thin it out with some extra half and half.
- The sauce will get thicker when chilled in the refrigerator but will thin out nicely when it's warmed.
- You can warm the sauce in the microwave at 50% power for 1-2 minutes (just make sure you're using a microwave-safe container) or on the stovetop in a small saucepan over low heat.
- This Ridiculously Easy Hot Fudge Sauce will keep well in the refrigerator for 10 days to 2 weeks.
- Add a half teaspoon of mint extract with the ingredients in the blender and you have a delicious Chocolate Mint Fudge Sauce.
- If you don't have a microwave, you can heat the half and half in a small saucepan on the stovetop. Heat until it boils and gets nice and bubbly.
- Don't attempt this recipe if you don't have a blender with a center cap that can be removed.
Thought for the day:
Satisfy us in the morning with your unfailing love,
that we may sing for joy and be glad all our days.
Psalm 90:14
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Just like the name says, this stuff is seriously the most ridiculously easy fudge sauce you'll ever meet. What the name doesn't say is how delicious it is!
- 6 ounces good quality semi-sweet or bittersweet chocolate coarsely chopped (you also can use good quality semi-sweet chocolate chips)
- ¼ cup granulated sugar
- 2 tablespoons butter I use salted
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅛ teaspoon salt I like to use a flaky sea salt
- ½ cup half & half a bit more to thin, if needed
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Place all ingredients except half and half into a blender container.
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Measure half and half into a medium-size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 60-90 seconds or until it's boiling. Make sure to use a large enough container to allow the liquid to boil without rising over the top.
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Immediately pour over contents into a standard blender container and cover with the blender center cap removed. Holding several thicknesses of paper toweling over the center hole (to allow the steam to escape), blend on medium-high speed for 1 minute. You can also place a small funnel over the opening on the blender cap which will allow the steam to escape and makes for easy pouring.
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Remove the cover carefully and scrape down the sides of the blender container with a rubber spatula. Cover and blend again for another minute. The sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
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Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. The sauce will get thicker when chilled but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until the desired temperature.
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Makes approximately 1 cup of chocolate sauce
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Sylvia says
This is delicious. It has more of a pudding-like consistency, than I think of with chocolate sauce, but that hasn't stopped me!! If it's too thick, try thinning it with a little Buttershots liqueur. YUM!! I'll bet an orange liqueur would be good, too.
Chris Scheuer says
Thanks, Sylvia! You can always thin it to your liking with more half and half, but your way sounds delicious!
Barb E. says
Labels for hot fudge sauce please and thank you! Can’t wait to try it!
Chris Scheuer says
Hi Barb, we do not have labels for this recipe at this time.
Janis Cortazzo says
SERVING SIZE?!
Chris Scheuer says
Hi Janis, it's to the right of the ingredient list. A serving is one tablespoon.
Julie Parks says
I would love to have the labels for both the apple cider caramel sauce and the hot fudge sauce…
Thank you so much!!!
I plan to make this tomorrow
Chris Scheuer says
Hi Julie, we don't have labels for these recipes at this time. They will still make great gifts 🙂
Karen says
This hot fudge recipe has never failed me. Just delicious!
Chris Scheuer says
Thanks for letting us know, Karen!
Margaret says
Hi Chris, you have the nicest dish ware. Could you link your blue/white bowls? Thanks!
Chris Scheuer says
Hi Margaret, I picked up those blue and white flowered dishes years ago when we were visiting our daughter in London. I wish I could find more of them as I love them too but I've never seen them since.
Heidi says
Super fast and deeelicious! This fudge is dangerous sitting in my fridge with a spoon 🙂
Chris Scheuer says
Ha! Thanks for letting us know, Heidi!
Barb says
Made your Hot Fudge Sauce, it’s Memorial Day weekend. Have a peanut butter pie calls for hot fudge sauce on the side and this recipe is outstanding. Delicious sauce. Have a great Memorial Day.
Thank you,
Barb
Chris Scheuer says
Awesome, Barb! Thanks for letting us know!
Chrystal McCormick says
I just made the fudge hot sauce to go with the Leprechaun shortbread bars and ice cream. So easy and delicious! Thanks. I used Kirkland 60% chocolate chips.
Chris Scheuer says
Thanks for sharing your results, Chrystal!
Nancy Nielsen says
Wow great recipe. After reading through the other comments I took the advice of one of your readers and put 6 oz of Ghirardelli 60% cacao chips and the other ingredients in a glass pint jar while I heated the cream. Poured it into the jar and stirred for a couple minutes, and Voila!. Perfect velvety sauce. Super easy. Thanks.
Chris Scheuer says
Thanks, Nancy!
Cathi says
Hi Chris, This sounds wonderful. But I am wondering, does this sauce get chewy when poured over ice cream ?
I am looking for one that does not. Could I add 2 t. honey to make it more pourable?
Thanx,
Cathi
Chris Scheuer says
Hi Cathi, I'm not sure exactly what you mean by chewy. This sauce doesn't harden like some do. Is that what you mean?
Ashley says
This was great! I used six ounces of just regular chocolate chips and it was delicious. I blended mine with an immersion blender which works really well for blending hot mixtures.
Chris Scheuer says
Awesome! Thanks for sharing your results, Ashley. I'm so happy you enjoyed it!
Kathryn says
Divine! It does not get easier than this.
Chris Scheuer says
Thanks, Katryn!
Kathy says
Would love to purchase the french broad chocolate but cannot seem to find the same bar as you show. The only bar on their website is Peru (vegan) 70%. Thoughts? Would prefer the chef's tablet.
Thanks,
Kathy Stanton
Chris Scheuer says
Hi Kathy, I know the French Broad Chocolate company has changed some of their products. I would probably just go with a bar of good quality chocolate even if it isn't French Broad.
Joan Ostler says
I wanted to make this and started to, but found out I was out of 1/2 and 1/2 so I melted 1/2 cup of vanilla bean ice cream and added a little milk to it and boiled it. I left out the vanilla because the ice cream had a lot in it. I used a scant cup of sugar because I didn't want it too sweet. It turned out very well and it was delicious. I used semi-sweet chocolate chips but will try it again with dark or baking chocolate. Thank you for the different and easy recipe.
Chris Scheuer says
You're very resourceful, Joan! So happy you enjoyed this sauce. We love it and I love that it's so darn EASY!
Barbara Ruka says
Oh my gosh, just made this! Perfect texture and consistancy! What flavor! Very silky and smooth. Not grainy at all! Literally had it done in 5 minutes. Can't wait to put this over some ice cream for national ice cream day! Perfection!
Maria says
What is half and half
Chris Scheuer says
Hi Maria, half and half is a combination of milk and heavy cream. If you live in the UK, it would be a 2:1 ratio of pouring cream and full-fat milk. You could also make this with straight pouring cream.
Lauren says
Thank God for Pinterest! The sauce is so delicious! Glad to have found your site too!!
Chris Scheuer says
Thanks so much, Lauren. So happy you enjoyed it and welcome to The Café!
Winnie says
Easy! Made it tonight using microwave for 1/2 n 1/2. I did use a quart jar & I wouldn't recommend anything smaller. Maybe could have heated it once more after putting it all together but came out really good. Minute bits of chocolate not melted but enjoyable. WI used a scale for measurement of dark chocolate chips, only chocolate in the house, and that worked well. Will definitely make it again and share. Teenage grandchildren will have no problem making it.
Chris Scheuer says
Thanks, Winnie, so glad you took the time to share a comment!
Peggy says
I have made this several times using two Lindt Bars (total 7 oz). I usually use either 85% or 90% and it makes the most w nderful thick hot fudge sauce. I do usually have to thin it a bit and I do add about 1 Tbs extra sugar to account for the extra weight of chocolate. Thanks for an easy WONDERFUL recipe!
Chris Scheuer says
Thanks so much for sharing your results with us Peggy!
Beth Portwood says
Hi Chris, just found your fabulous blog when I was looking for a really good choc fudge sauce. I am in the UK - Hampstead, London - and used single cream instead of half and half, which as you know we don't have. I also used Lindt Chilli Chocolate. Apart from these I followed the recipe carefully, It was very e.... and tastes wonderful, however it is quite runny - it is chilling in the fridge as I write but is still runny. I blended for 2 and a half minutes and boiled the cream in the microwave for 90 secs. How can I thicken it up so it looks like yours? Hope you can help, many thanks, Beth.
Chris Scheuer says
Wait till it's completely chilled Beth (a couple of hours) that should help thicken it. If it's still thin, melt one to two ounces of chocolate, combine it with the sauce in the blender and chill it again.
Janine says
I just made up a batch and it really is great. But I hate to clean up my blender, and hate to waste chocolate so here is an even easier and faster method. I nuked 1/2 c half&half in a pint canning jar (any heatable jar with a lid would work, I have a cute vintage one) until bubbly, almost 3 min. You could also set the jar in a pan of boiling water. Meanwhile I broke up a bar and a half of ghiradeli 60% dark and got out butter and extracts. I used some coffee extract that I had just bought in addition to vanilla. I added the chocolate, 2 tbsp butter, 1+ tsp extracts, and skipped the sugar. I stirred it vigorously and had to reheat a bit to get everything to melt together.
Then I poured some over Hagen Dazs vanilla ice cream! Wow! The only cleanup is to lick the spoon!
By itself the sauce is somewhat bitter and I can taste the extract alcohol, but on the ice cream it was plenty sweet. The sauce may be more runny but it thickened up when it got cold. I suspect it will get thicker upon reheating. I'll add more comments if anything weird happens.
Chris Scheuer says
Great idea!!
Judy Davis says
Just made this only had Nestle chips. Was so good and easy too. Kids loved it. Wasn't any left to save. Thank you
Chris Scheuer says
You're so welcome Judy! It's a real keeper, isn't it?
Wendy says
Yum! Made this in 2 minutes! Extra star 6 for how easy it was!
Chris Scheuer says
Thanks Wendy! Glad you enjoyed it!
Joyce says
I tried to give the hot fudge sauce 5 STARS...what's up with that? I'll try again. 🙂