365 Days of Slow Cooking: (Slow Cooker) Easiest Hot Fudge Sauce Ever
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Tuesday, June 28, 2011

(Slow Cooker) Easiest Hot Fudge Sauce Ever

Makes 15-20 servings (or two if I'm the one that's eating it with you)

2 cups chocolate chips (you can use semi sweet or milk chocolate, whatever you prefer)
1 (14 oz) can sweetened condensed milk
Milk, to thin out if needed

1.  Dump the chocolate chips and the sweetened condensed milk in the slow cooker.
2.  Cover and cook on HIGH for 1-2 hours. 
3.  Stir until chocolate chips are melted and the consistency is smooth.  Add in milk one tablespoon at a time, to thin out the sauce, if needed.
4.  Serve over ice cream.

I will get my chocolate in each day of my life.  This is how I got it into my diet yesterday.  Over my ice cream and bananas.  And it was delicious.  And I have a big tupperware of the hot fudge sauce left.  I may or may not have been sneaking spoonfuls of it today.  This recipe is so easy and you can easily do it over your stove top as well.  Make sure to stir, stir, stir though so the chocolate doesn't burn and stick to the bottom.  5 stars.


  1. oh my goodness, this would be perfect tonight!

  2. vlnoakes8/3/13 23:29

    Can this be refrigerated or frozen for how long?


  3. Anonymous8/3/13 23:32

    How long can this be refrigerated or frozen?

  4. Anonymous9/3/13 08:03

    I went to print this off and the ad that popped up on the printing page was...

    Finance LAP-BAND® Surgery
    Weight Loss Surgical Center

    ARE YOU KIDDING ME... This recipe looks and sounds wonderful. It would most likely trigger eating to someone who eats on their emotions. (hurt & guilt)... I think it's rude/cruel to tag this ad on a dessert item.

  5. yes, it can be refrigerated for probably up to 2 weeks, in the freezer for 3 months. enjoy! sorry about the ad, I don't control which ads go on each post :)

  6. Anonymous25/7/13 14:08

    can this recipe be canned (like in a hot water bath) for longer storage or gift giving?

  7. I'm assuming it can be canned. I'm really not familiar at all with canning (although I would like to be). Can you try it and let me know?