Active Time

　　7 minutes

　　Total Time

　　9 minutes

　　Some hot fudge sauce recipes require a considerable number of steps that can be rather time-consuming, but this recipe streamlines the process to create a quick-and-easy hot fudge that comes together in no time. In this version corn syrup, milk, vanilla extract, and salt are heated on the stovetop until simmering, then poured over semisweet chocolate chips—no candy thermometer needed. Once the chips are melted, the mixture is whisked together to create a smooth and glossy hot fudge sauce. While warm, the sauce has a perfectly pourable texture, but even when it hits cold ice cream it remains soft and spoonable. It can be stored in the fridge in an airtight container and quickly heated in the microwave for 10–15 seconds for an impromptu sundae. While serving it spooned over ice cream or a banana split is a guaranteed win, it’s just as delicious stirred into milk to create a quick chocolaty beverage.

　　Looking for an even quicker option? Check out our Microwave Hot Fudge Sauce.

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What you’ll need

　　Chevron

　　Chevron

　　Semisweet Chocolate Chips

　　$9 At Amazon

　　Light Corn Syrup

　　$4 At Amazon

　　Vanilla Extract

　　$20 At Amazon

　　Small Saucepan

　　$235 $120 At Amazon

Ingredients

　　2 cups semisweet chocolate chips (about 12 oz.)

　　¾ cup light corn syrup

　　½ cup whole milk

　　2 tsp. vanilla extract

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　Place 2 cups semisweet chocolate chips (about 12 oz.) in a medium heatproof bowl. Combine ¾ cup light corn syrup, ½ cup whole milk, 2 tsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small saucepan. Bring to a simmer over medium heat, whisking often to dissolve corn syrup, about 5 minutes. Immediately pour over chocolate chips and let sit uncovered 2 minutes, then whisk until smooth.

　　Do Ahead: Hot fudge sauce can be made 1 week ahead. Cover and chill.