This is hands down the best hot fudge sauce that has ever existed. No contest. It will set the bar so high that every store bought fudge sauce from here out will taste sour and artificial. So be careful when you make the recipe for the first time; it will change your entire outlook on desserts for the rest of your life. This is my mom’s recipe, best made with her amazing vintage copper and ceramic double boiler. For those of us without that cool equipment, a metal or glass bowl over a pot of boiling water will work just fine.
Heavenly Hot Fudge Sauce
- 1/2 cup butter
- 4 oz of unsweetened chocolate
- 3 cups granulated sugar
- 1/2 tsp salt
- 1 tall can of evaporated milk (1 2/3 cups)
- Melt butter in the bowl of a double boiler.
- Drop in chocolate and allow to melt.
- Add sugar gradually, a few spoonfuls at a time. Be sure sugar is completely mixed before adding more. The mixture will become thick, dry, and hard to stir. Slowly sprinkle in the salt.
- Stir in the evaporated milk, a little at a time.
- Cook, stirring constantly, until desired thickness. Check thickness by how the sauce coats the back of a spoon. Sauce will continue to thicken slightly as it cools.
- When desired consistency, serve hot or cold. When reheating, keep an eye on the sauce as it will boil over quickly in the microwave.