Easy Spiked Hot Fudge Sauce

Spiked Hot Fudge Sauce

This is a great recipe when you’re short on time and you need delicious, meaningful gifts for your favorite people. I mean, SPIKED. HOT. FUDGE. SAUCE. Who wouldn’t love that? You can put it on any sweet thing or eat it from the jar – and you totally should!

Spiked Hot Fudge Sauce

Very few ingredients are used here. You’ll need a can of evaporated milk (not sweetened condensed milk), a bag of semisweet chips, 1 cup of sugar, 2 tablespoons of butter and whatever spirit you’d like to use for the spike. I like bourbon but you could use rum, Chambord, Grand Mariner – you name it!

Spiked Hot Fudge Sauce

One batch will yield three 8 ounce jars (I usedthese quilted Ball jars) with about 4 ounces left over for you to enjoy (or you can make a 4 ounce jar mini gift). You can omit the alcohol and replace it with 1 teaspoon vanilla extract if you’d like a kid-friendly version. Make the jars pretty by adding wooden spoons and a sprigs of evergreen tied with festive ribbon.

There are all kinds of ways to use this sauce, and you probably don’t need any advice from me on how to enjoy it but recently I’ve been using it as fruit dip with strawberries. So good!

Want more giftable goodies? 

Last year’s twentieth day advent recipe was 

Easy Orange Spice Turkish Delight!

Spiked Hot Fudge Sauce

Spiked Hot Fudge Sauce

Heather Baird
This is a great recipe when you're short on time and you need delicious, meaningful gifts for your favorite people. I love bourbon in this sauce, but use your favorite spirit!
No ratings yet
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Dessert
Cuisine American
Servings 3 1/2 cups

Ingredients
 
 

  • 1 can 13 oz. evaporated milk
  • 1 package 12 oz. semisweet chocolate chips
  • 1 cup 200g granulated sugar
  • 2 tablespoons unsalted butter
  • 3-4 tablespoons bourbon rum or choice of spirit

Instructions
 

  • Combine milk, chips and sugar in a saucepan and place over medium heat, whisking constantly until chocolate is melted. Bring mixture to a boil and cook 1 minute. Remove from heat and whisk in the butter and bourbon. Pour into jars and cover tightly. Store in the refrigerator.
  • Hot fudge sauce will keep in the refrigerator for up to 4 weeks.

Notes

This can be made in the microwave oven. Combine the milk chips and sugar in a microwave-safe bowl and heat at 100% at 1 minute intervals until the mixture boils, about 3 minutes total cook time. Whisk well between heating. Stir in butter and bourbon and whisk to incorporate. Pour into jars.
Sometimes evaporated milk is confused for sweetened condensed milk. Be sure to get the right canned milk!
Keyword bourbon balls, evaporated milk, semisweet chips
Tried this recipe?Let us know how it was!
Follow:
Subscribe
Notify of
guest
11 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Sarah | Well and Full
Sarah | Well and Full
4 years ago

This looks dangerously good. I would love to put it in my Christmas cocktails for a chocolately boost 😉

Unknown
Unknown
4 years ago

Looks like a great idea! I'm definitely saving this!
Kari
http://sweetteasweetie.com/

Julia @ HappyFoods Tube
Julia @ HappyFoods Tube
4 years ago

This sauce looks delicious! And the Christmas packaging looks so lovely! 🙂 A perfect gift everyone will love! 🙂 Thanks for the inspiration.

Anonymous
Anonymous
4 years ago

Yum! Is it pourable straight out of the fridge or do you have to heat it first?

Heather Baird
Heather Baird
4 years ago
Reply to  Anonymous

It definitely thickens in the fridge so I recommend heating the jar (lid removed) in the microwave at 30 second intervals until warm and pourable.

Hope this helps!

Anonymous
Anonymous
4 years ago

Yum! Is it pourable out of the fridge or do you heat it up first? =)

Colleen
Colleen
4 years ago

Oh, I can see myself using this as a fondue for dipping fruit in.

Anonymous
Anonymous
4 years ago

Chocolate martinis anyone

Anonymous
Anonymous
4 years ago

I just made the Hot Fudge Sauce – as written and it is delicious. I also made a Milk Chocolate version using 15 oz. Guittard 31% cacao, scant cup of sugar, pinch of fine sea salt and all other ingredients as written. I cooked it for 3 min to thicken a bit more. It turned out wonderfully. Thank you.

Unknown
Unknown
4 years ago

Hi, can I make this with regular whole milk or need to make it with evaporated milk ? Thanks.

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi! You can use whole milk but evaporated milk is preferred. Evaporated milk has about 60% of the water removed, which makes the fudge sauce very creamy and rich.