Creamy Milk Chocolate Fudge

This indulgent three-ingredient condensed milk hot fudge sauce has become my go-to trick for making everyday desserts simply irresistible. Wonderfully smooth with just the right sweetness, it's chocolate perfection made incredibly easy.

I whipped this up one day when surprise visitors came by and my plain ice cream needed a boost. These days my kids beg for it every week and say the stuff from stores just can't stack up to our homemade version.

Ingredients

• Sweetened condensed milk: Gives that amazing smooth consistency and just enough sweetness so you don't need to add any extra sugar
• Semi-sweet chocolate: Brings that deep chocolate taste; try to get bars with 50-60% cocoa for the tastiest results
• Butter: Creates that gorgeous shine and rich mouthfeel; go with salted butter for a tiny flavor kick

Step-by-Step Instructions

Prepare ingredients:

Get everything measured and ready before you start. Break chocolate into tiny, uniform pieces if you're using bars instead of chips. This helps everything melt at the same rate and stops some parts from getting too hot.

Microwave method:

Put all ingredients in a big microwave-safe bowl with enough space for mixing. Heat at half power for 30-second bursts, making sure to stir well between each round. This slow approach keeps the sauce from burning and maintains its velvety texture.

Stovetop method:

Pick a thick-bottomed pan for better heat control. Keep the flame at medium-low and stir non-stop in a figure-eight motion to mix everything well. Watch closely as the chocolate starts melting, and turn down the heat if needed to keep the sauce from getting grainy.

Final stirring:

Keep stirring for about 30 seconds after you take it off the heat. This extra bit of mixing helps catch any last bits of chocolate and creates that beautiful glossy look you see in fancy dessert shops.

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The sweetened condensed milk really makes this sauce special. I learned this trick from my grandma who put it in all her chocolate treats. The milk proteins give that amazing fudgy feeling that stays smooth even when it hits cold ice cream.

Texture Mastery Tips

Your fudge sauce should stick to the back of your spoon but still pour easily. If it seems too thick after cooling a bit, mix in a tablespoon or two of warm cream. Want it thicker? Add extra chocolate or cook it a little longer. Just remember it'll get much thicker as it cools, so check the texture while it's still warm.

Fun Serving Suggestions

This sauce works for way more than just ice cream. Try it as a dip for fresh fruit, pour it over cheesecake or pound cake, use it between cake layers, or mix it into brownie batter before baking. My favorite way to enjoy it is slightly warm over vanilla bean ice cream topped with crunchy toasted pecans.

Flavor Twists

The basic mix gives you lots of room to play around. Throw in some espresso powder for a coffee-chocolate combo, mix in orange zest or mint extract for a fresher taste, or add a splash of bourbon or rum for a grown-up version. For super chocolate lovers, swap half the semi-sweet chocolate with dark chocolate instead.

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Try this amazing hot fudge sauce and watch how it transforms your simple desserts into something special every time!

Frequently Asked Questions

→ How long can I keep this fudge sauce?

Your chocolate fudge sauce will stay good in the fridge for about 2 weeks if you store it in a sealed container. When you want to use it again, just warm it up in the microwave for a few 15-second bursts or slowly heat it in a pot until it's runny enough for you.

→ Can I swap in milk chocolate?

Sure, you can use milk chocolate instead of semi-sweet, but your sauce will end up sweeter and not as dark. If you go this route, you might want to use a bit less condensed milk so it isn't too sweet.

→ Why did my sauce get grainy?

Your sauce probably got too hot. Always keep the heat low when cooking on the stove or use short microwave times, and stir often. If it's already grainy, try adding a spoonful of hot water or cream and whisk it gently until it smooths out.

→ What goes well with this fudge sauce?

This sauce tastes amazing on so many things! Try it on vanilla ice cream, brownies, slices of cheesecake, pound cake, fresh strawberries or bananas, or dip cookies in it. You can also spoon it into crepes or put it on top of waffles and pancakes for breakfast.

→ Can I add different flavors?

You bet! After taking it off the heat, you can mix in some vanilla, a tiny bit of salt, some coffee powder for a mocha taste, or a splash of Kahlúa, Bailey's or orange liqueur. Just stir it all in really well.

→ Can I make this without dairy?

You can! Just use coconut condensed milk instead of regular, dairy-free chocolate chips, and plant butter. It might feel a little different but will still taste great as a chocolate sauce.