Sanders Hot Fudge Recipe

A jar filled with thick homemade hot fudge, dripping down the sides.

5 from 1 vote

This homemade hot fudge recipe is a creamy, rich Sanders copycat that's perfect for drizzling over ice cream or spooning into a sundae—just like you remember!

Prep Time 5

Cook Time 1

Chill Time 15

Total Time 1 20

Servings cups

Author Melissa Williams

Ingredients

1 cup salted butter cubed
11.5 ounces milk chocolate chips
12 ounces sweetened condensed milk
1 ½ cups light corn syrup

Instructions

To a double boiler over medium heat, add the butter and chocolate chips.
1 cup salted butter, 11.5 ounces milk chocolate chips
Gently melt, stirring often, until smooth. This took about 15 minutes for me, you don't want to scald the chocolate.
Once fully combined, pour in the sweetened condensed milk and corn syrup. Stir until combined and then reduce the heat to low.
12 ounces sweetened condensed milk, 1 ½ cups light corn syrup
Let cook, uncovered, for 30 minutes.
Remove from the heat and let cool for at least 15 minutes before serving.

Video

Notes

Recipe makes approximately 1 quart/4 cups of hot fudge.
The original recipe, from my aunt's recipe box, called specifically for Nestle milk chocolate chips and Eagle Brand sweetened condensed milk.
Semi-sweet or dark chocolate chips can be used.
Unsalted butter can be used, I prefer a bit of balance to the sweetness.
After cooling completely, store the hot fudge in an airtight container for up to a week. It will thicken as it cools.
Hot fudge can be frozen up to a year when stored properly.
To reheat, warm the fudge over low heat on the stove or in the microwave.

Nutrition