I posted this recipe back in 2012 and am reposting it today because this easy hot fudge sauce is delicious enough to deserve another moment in the spotlight.
Also, the photos in the original post were terrible with a capital t. These new photos aren’t exactly magazine quality either, but hey, they’re a solid step up from the previous ones. Maybe in 2018 I’ll post this recipe a third time with knock-your-socks-off photos and truly blow you away.
Have you noticed it seems to be a trend in food photography to make a bit of a mess with the food? Ingredients spilled on the counter, sauces dripping out of their containers, melted whipped cream sliding down the side of a bowl. Never fails to make me feel like a control freak—the mess!! stop taking pictures and wipe that nonsense up!!!
I realized while taking these photos, though, that those stylish spills may not be intentional. Because those drips on the jar above? Accidental. It turns out that taking pictures with one hand while you pour and stir with the other hand creates lots of accidental mess. Thank goodness those drips are sort of on trend right now.
Photography issues aside, this hot fudge sauce is one of my favorite recipes. I’ve been making it for quite a few years, and it is always a hit. It’s very simple and quick to make, and I love that it uses pantry staples.
There isn’t an ingredient in the recipe that I am unlikely to have on hand at any given time, which makes this so easy to whip up for any occasion. It is amazing over ice cream and frozen pies, or—let’s get real—straight out of the jar with a spoon.
Not that we do that, of course.
This recipe comes from my mother-in-law’s church cookbook, which is just priceless. Many of our favorite recipes come from that book, and after spending so much time cooking and baking with it, I think I have the perfect conversation started should I ever meet one of her church friends. “Oh, you’re Margie? Hot fudge sauce Margie?! I AM YOUR BIGGEST FAN.”
Simple Hot Fudge Sauce
6 tablespoons butter
2 cups powdered sugar
1/3 cup cocoa powder
1 cup evaporated milk (if you don’t have evaporated milk, you can substitute 1 cup dry/powdered milk dissolved into 1 cup water)
Melt the butter in a medium-sized saucepan over medium heat. Add sugar and cocoa and mix well. Gradually add evaporated milk, whisking until smooth. Bring to a boil and cook, stirring constantly, for 5 minutes.
The sauce will thicken as it cools, and can be reheated on the stovetop or in the microwave.