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!
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!
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
- 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
- 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.
This looks dangerously good. I would love to put it in my Christmas cocktails for a chocolately boost 😉
Looks like a great idea! I'm definitely saving this!
This sauce looks delicious! And the Christmas packaging looks so lovely! 🙂 A perfect gift everyone will love! 🙂 Thanks for the inspiration.
Yum! Is it pourable straight out of the fridge or do you have to heat it first?
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!
Yum! Is it pourable out of the fridge or do you heat it up first? =)
Oh, I can see myself using this as a fondue for dipping fruit in.
Chocolate martinis anyone
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.
Hi, can I make this with regular whole milk or need to make it with evaporated milk ? Thanks.
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.
Quick & easy. I made it with 3 TBS bourbon& cut the sugar to 3/4 cups. Wonderful over vanilla ice cream!