hotfudgeplainBy Emma Chow

I am a big fan of old fashioned sundaes. Give me vanilla ice cream topped with hot fudge, caramel, nuts and cream, and I am happy, if inevitably ruining any notion of a healthy diet. While most “proper” hot fudge recipes involve cooking chocolate, cream, butter, glucose, sugar, cocoa, this recipe can be knocked together within minutes from 3 common ingredients. This recipe will fill two 125ml mason jars; you could make one for your family and give one to a friend. If you’re also a fan of caramel, see our 1 ingredient Dulce de Leche, the South American caramel made from sweetened condensed milk.


250g dark chocolate, chopped
1 can condensed milk
120 grams butter.


  1. In a small saucepan, add the butter and melt over medium heat.
  2. When melted, reduce heat to low and add the dark children, stirring thoroughly to melt and combine
  3. Add the condensed milk and stir until the sauce is smooth and silky
  4. Pour into airtight jars. Keeps for up to a month in the fridge.
  5. To reheat, just scoop out a portion and melt in the microwave or on the stove. It’s not only great on ice cream, but can be used to fill cakes, cookies or be used as a rich glaze.
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