There are desserts that demand attention—constant stirring, careful temperature monitoring, precise timing. And then there’s this one.
Imagine rich, glossy, deeply chocolatey hot fudge, warm and pourable, ready to transform ice cream, brownies, or even a simple spoon into something extraordinary. Now imagine making it in your slow cooker with just four ingredients and absolutely no fuss.
This isn’t just hot fudge. It’s hot fudge that makes itself while you go about your day.
Perfect for ice cream sundaes, dipping strawberries, drizzling over cheesecake, or simply eating by the spoonful when no one’s watching (we won’t tell).
Why This Recipe Works
✅ Four ingredients – Pantry staples, nothing fancy
✅ Slow cooker magic – Set it and forget it
✅ No constant stirring – The slow cooker does the work
✅ Rich and decadent – Tastes like it came from a fancy chocolatier
✅ Perfect consistency – Thick, glossy, and pourable
✅ Customizable – Add flavors, adjust sweetness, make it your own
✅ Great for gifting – Jar it up for a homemade present
✅ Keeps for weeks – Make a batch and have hot fudge on demand
The 4 Ingredients
Ingredient Amount Notes
Sweetened condensed milk 1 (14 oz) can The base that creates creamy richness
Semi-sweet chocolate chips 2 cups Good quality matters—Guittard, Ghirardelli, or your favorite
Unsalted butter 2 tablespoons Adds richness and shine
Vanilla extract 1 teaspoon Pure, not imitation
That’s it. No cream. No sugar. No corn syrup. Just four simple ingredients that transform into liquid gold.
The Method: Dump, Set, Stir, Devour
Step 1: Combine Ingredients
Add all ingredients to your slow cooker:
Sweetened condensed milk
Chocolate chips
Butter
Vanilla extract
Do not stir (yet). Just dump them in.
Step 2: Cover and Cook
Cover and cook on LOW for 2 hours. Do not lift the lid during this time—trust the process.
Step 3: Stir Smooth
After 2 hours, remove the lid and whisk everything together until completely smooth. The chocolate chips will have melted, and the mixture will be glossy and perfect.
Step 4: Keep Warm or Serve
For immediate serving: Leave on WARM and serve directly from the slow cooker.
For later: Transfer to jars or an airtight container.
Step 5: Enjoy
Drizzle over ice cream, brownies, cake, fruit, or anything else that needs a little chocolate love.
Pro-Tips for Hot Fudge Perfection
1. Quality Matters
Use good-quality chocolate chips. Cheap chips contain less cocoa butter and may not melt as smoothly.
2. Don’t Lift the Lid
Those 2 hours are crucial. Every time you lift the lid, you release heat and extend cooking time.
3. Whisk Thoroughly
After cooking, whisk vigorously to ensure everything is fully combined and silky smooth.
4. Adjust Consistency
Too thick? Stir in warm milk or cream, 1 tablespoon at a time.
Too thin? Cook uncovered on LOW for 30-60 minutes more.
5. Keep It Warm
For parties, leave the fudge on WARM in the slow cooker. Guests can serve themselves directly over ice cream.
6. Storage Tip
Store in glass jars for easy reheating and gift-giving.
Endless Variations
Dark Chocolate Hot Fudge:
Use dark chocolate chips (60-70% cocoa). Reduce sweetened condensed milk to ¾ can for a less sweet, more intense flavor.
Milk Chocolate Hot Fudge:
Use milk chocolate chips. The fudge will be sweeter and creamier.
Salted Caramel Hot Fudge:
Add ½ teaspoon flaky sea salt at the end. Drizzle over salted caramel ice cream.
Mint Chocolate Hot Fudge:
Add ½ teaspoon peppermint extract with the vanilla. Perfect for ice cream or dipping brownies.
Espresso Hot Fudge:
Add 1 teaspoon instant espresso powder with the other ingredients. Coffee enhances chocolate beautifully.
Spiced Hot Fudge:
Add ½ teaspoon cinnamon and a pinch of cayenne. Warm, spicy, wonderful.
Peanut Butter Hot Fudge:
Reduce chocolate chips to 1½ cups and add ½ cup peanut butter chips. Swirl in extra peanut butter at the end.
Vegan Hot Fudge:
Use dairy-free chocolate chips, vegan sweetened condensed milk (available or make your own), and vegan butter.
What to Serve It On
Ice cream – Vanilla, chocolate, coffee, or mint chip
Brownies – Warm fudge over warm brownies is heaven
Cheesecake – A drizzle elevates any cheesecake
Strawberries – For dipping at parties
Bananas – Banana splits, anyone?
Pound cake – Turn simple cake into something special
Waffles or pancakes – Breakfast dessert is a thing
Pretzels – Sweet and salty perfection
Spoon – Straight from the jar (no judgment)
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 3 weeks. The fudge will thicken significantly when cold.
Reheating:
Microwave: 20-30 second increments, stirring between, until pourable.
Stovetop: Gently warm over low heat, stirring constantly.
Slow cooker: Reheat on LOW for 30-60 minutes, stirring occasionally.
Freezer:
Pour cooled fudge into freezer-safe containers, leaving headroom. Freeze for up to 6 months. Thaw in refrigerator and reheat gently.
Gift-Giving:
Pour warm fudge into decorative jars. Seal, cool, and attach a label with reheating instructions. A perfect homemade gift.
Your Hot Fudge Questions, Answered
Can I use chocolate bars instead of chips?
Yes! Chop them into small, uniform pieces so they melt evenly.
My fudge is grainy. What went wrong?
Either the chocolate seized (from moisture or overheating) or low-quality chocolate was used. Next time, ensure no water gets in, use good chocolate, and don’t overheat.
Can I double this recipe?
Yes! Use a larger slow cooker (at least 6 quarts) and increase cooking time by 30-60 minutes.
Can I make this dairy-free?
Absolutely. Use dairy-free chocolate chips, vegan sweetened condensed milk, and vegan butter.
Is this safe to leave in the slow cooker for hours?
Yes, on LOW or WARM setting. The sugar and dairy content make it stable. Stir occasionally if keeping warm for extended periods.
Can I add liqueur?
Yes! Add 2 tablespoons of your favorite liqueur (Kahlúa, Baileys, Grand Marnier) at the end, after removing from heat.