Homemade Chocolate Sauce Recipe

This simple chocolate sauce recipe is a lifesaver – it’s AMAZING on ice cream, desserts, or even just by the spoonful (guilty!).

I’m about to rock your world. This homemade chocolate sauce recipe is the easiest thing you’ll make all week, but it tastes like you slaved over a hot stove all day. 

The secret? Caramels! It’s the perfect shortcut for us busy moms and grandmas who want that homemade touch without a million dishes to wash.

Tips and Tricks

• This sauce will be your BFF in the fridge for up to 2 weeks in a mason jar or other airtight container.
• To reheat, gently warm it on the stove or in the microwave (short bursts are key!).
• If you don’t have a double boiler use a saucepan over super low heat and keep a close eye on it, stirring constantly.

Variations and Ways to Use Your Homemade Sauces

• Use milk chocolate, dark chocolate, or even throw in some peanut butter or flavored extract – a splash of peppermint is SO good around the holidays.
• Ice cream sundae bar with this sauce? It’s way cheaper than hitting up the ice cream shop, and honestly, it’s so much tastier! Serve our perfect chocolate sauce over a scoop of ice cream.

FAQs

Can I freeze this chocolate sauce? 

• You could, but honestly, it’s so easy to whip up a fresh batch, and the texture is always best that way.

How do I take this sauce to the next level? 

• The possibilities are endless! Drizzle it over pound cake, stir it into your favorite brownie recipe, turn it into hot chocolate… and let’s be honest, sometimes a spoon is all you need.

Supplies Needed

• Double boiler or medium saucepan and a metal bowl
• Wooden spoon or heatproof spatula

All about the Double Boiler

Double Boilers: Your Secret Weapon for Melting Chocolate (and More!)

Ever try to melt chocolate directly in a pan and ended up with a burnt, lumpy mess? Me too! It turns out there’s a way better way to handle those delicate ingredients, and it’s called a double boiler.

But…What is a Double Boiler?

Think of it like a pot within a pot. It’s a simple setup that uses steam to gently and evenly heat whatever you’re making. Here’s the basic idea:

• You’ve got a saucepan with some water simmering in it.
• A bigger bowl gets nestled on top, and that’s where the magic happens – the steam does the heating, not direct flame.

Why Bother With This Contraption? Because some things just HATE direct heat! Here’s when a double boiler saves the day:

• Chocolate: The #1 reason most of us have even heard of this setup. Perfect for melting chocolate smoothly without burning.
• Delicate sauces: Nobody wants scrambled eggs in their hollandaise sauce. A double boiler gives you way more temperature control.
• Custards and puddings: Same idea – we want creamy, not chunky!

“But I Don’t Own a Double Boiler!” No worries! You probably own everything you need to make one

1. A Saucepan: A regular pot, the bigger the better for stability.
2. A Heatproof Bowl: Metal or glass works great. Just make sure it fits over your saucepan with a bit of space around the edge for steam to escape.

How to use your DIY Double Boiler:

1. Fill your saucepan with about an inch or two of water and bring to a gentle simmer.
2. Set your bowl in there, and make sure it’s not touching the water – we want steam action, not a hot bath.
3. Add your chocolate, sauce ingredients, or whatever you’re making to the bowl and let the steam work its magic.

It’s that easy! Gentle heat, perfect results, and no more kitchen disasters (well, at least when melting things is involved).

How to make our decadent chocolate sauce recipe

Simple Ingredients for Hot Fudge Chocolate Sauce

• 1 (13 ounce) can evaporated milk
• 1 pound caramels (do yourself a favor and get the ones that are unwrapped)
• 1 cup butter (2 sticks)
• 12 ounces semisweet chocolate chips (or 1 chocolate bar, broken into pieces)

Directions

1. On top of a double boiler (or saucepan over low heat), add your evaporated milk, caramels, butter, chocolate chips, or chocolate bar pieces.

2. Stir frequently until the mixture is a gorgeous, silky, melted dream.

3. Cook over low heat for about 30 minutes. Keep stirring to make sure that chocolatey goodness doesn’t stick.

4. Remove from heat and use an electric mixer to beat it for 3 minutes.

5. Serve sauce warm over ice cream, fresh fruit, or – let’s be real – eat it straight from the spoon. If you’re feeling patient, cool it down and pop it in an airtight container in the fridge for later.

This chocolate sauce is ridiculously easy and incredibly delicious. You’ll never reach for the store-bought stuff again! This recipe is your chocolate craving lifesaver – pin it for later!

Have you made this chocolate sauce yet? What’s your favorite way to use it? Spill the delicious details in the comments!

Chocolate Sauce

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

This simple chocolate sauce recipe is a lifesaver – it's AMAZING on ice cream, desserts, or even just by the spoonful (guilty!).

Y'all, I'm about to rock your world. This homemade chocolate sauce recipe is the easiest thing you'll make all week, but it tastes like you slaved over a hot stove all day. 
The secret? Caramels! It's the perfect shortcut for us busy moms and grandmas who want that homemade touch without a million dishes to wash.

Print

Ingredients

• 1 (13 ounce) can evaporated milk
• 1 pound caramels
• 1 cup butter (2 sticks)
• 12 ounces semisweet chocolate chips (or 1 chocolate bar, broken into pieces)

Instructions

1. On top of a double boiler (or saucepan over low heat), toss in your evaporated milk, caramels, butter, chocolate chips, or chocolate bar pieces.
2. Stir frequently until the mixture is a gorgeous, silky, melted dream.
3. Cook over low heat for about 30 minutes. Keep stirring to make sure that chocolatey goodness doesn't stick.
4. Remove from heat and use an electric mixer to beat it for 3 minutes.
5. Serve sauce warm over ice cream, fresh fruit, or – let's be real – eat it straight from the spoon. If you're feeling patient, cool it down and pop it in an airtight container in the fridge for later.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 147mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 2g

*This calculation is just an estimate ~ results may vary!