Whether you’re looking for a simple recipe to have for an ice cream party or to share with a friend as a gift, this Slow Cooker Hot Fudge is a must-try. It only calls for three ingredients that when combined, create absolute perfection.
Easily create a dip bar with this hot fudge recipe along with my Slow Cooker Pumpkin Pie Dip, Pizza Dip, and Spinach Dip.
Why this hot fudge sauce recipe works
Not only will this homemade hot fudge sauce make the ultimate dessert topping, but it’s also the best hot fudge to use with fresh fruit. You can make this recipe any time of the year and keep it on hand for when those sweet tooth days hit.
In addition to this sauce recipe being incredibly easy to make, the prep time takes just minutes because the most you need to do is open the can of sweetened condensed milk and unwrap the salted butter. Other than that, it’s dump and go! There’s nothing like making your own hot fudge sauce.
- Milk Chocolate Chips: Be sure to get milk chocolate instead of the semi sweet chocolate chips, as they do not contain any milk. These also add a nice chocolate flavor.
- Salted Butter: Butter helps with creating a creamy chocolate sauce.
- Sweetened Condensed Milk: Using sweetened condensed milk adds a nice sweetness that’s not too overbearing.
Step One – Add all of the ingredients to the crock pot.
Step Two – Stir until all chocolate chips have been coated with the sweetened condensed milk.
Step Three – Cook on LOW for 1.5 hours. Although you don’t have to stir constantly, you will want to stir the chocolate sauce at least every 20-30 minutes to keep it from scorching. Serve and enjoy!
How to serve
- One of the most classic ways to serve this homemade hot fudge is drizzled over your favorite ice cream. Vanilla ice cream is typically the go to choice. However, it pairs well with any ice cream flavor.
- You can also serve this hot fudge with a fruit platter. Pour a nice helping into a serving dish and place it in the middle of a big plate. Surround it with cut fruit pieces and toothpicks for easy dipping. The creamy texture will stick to the fruit for a yummy treat!
- This hot fudge sauce can also be served as a gift. Pour some into a glass jar and embellish it with some twine or ribbon. It’s best to serve warm so be sure to instruct the receiver to heat it up in a saucepan over medium heat.
- Another way to serve this is part of a hot fudge sundae.
If you prefer that over salted, yes. It won’t change the consistency or texture, though you will want to add a pinch of salt, which will help balance out the sweetness.
Store hot fudge sauce in an airtight container and store in the fridge for up to a week. You’ll need to heat it up over medium heat on the stove top, stirring constantly. Remove from heat, so it doesn’t continue to cook. If it gets too hot, let the fudge sauce cool before serving.
Sure! If you want a peppermint flavor, consider adding a drop of peppermint extract. You can always add more, so only start with one drop. Another popular flavor is vanilla. Add a drop of pure vanilla extract for a nice vanilla touch.
I would stick with sweetened condensed milk because evaporated milk is unsweetened and too thin for this recipe.
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Slow Cooker Hot Fudge
- 11.5 oz. milk chocolate chips
- 14 oz. sweetened condensed milk
- 4 Tbsp. salted butter
- Add everything to the slow cooker. Set the slow cooker to low. Stir to coat the chocolate chips with the sweetened condensed milk.
- Turn the slow cooker to low. You will need to stir every 20-30 minutes, you do not want to scorch the chocolate. This will take about 1.5 hours to melt.
- Serve over ice cream.
- If you only have unsalted butter you can use that, just add a pinch of salt to the sauce.
- If desired you can add a touch of vanilla or peppermint extract to the fudge sauce.
- Store hot fudge sauce in an airtight container and store in the fridge for up to a week. You’ll need to heat it up over medium heat on the stove top, stirring constantly. Remove from heat so it doesn’t continue to cook. If it gets too hot, let the fudge sauce cool before serving.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Michael Tolzmann says
Would this be good to make chocolate-covered fruit/pretzels?
Sarah Olson says
I have not tried. Though I do know that it doesn’t harden 100%, it will be a little tacky.
Can this be frozen?
Sarah Olson says
I don’t think the chocolate would do well being frozen.