Pioneer woman 2-ingredient hot fudge is a quick dessert sauce made with sweetened condensed milk and semisweet chocolate chips, ready in just 4 minutes. That makes it an easy last-minute topping for ice cream, cake or fresh berries, since you only need two pantry staples and a microwave.
The step that matters is stirring hard after two minutes, since that heat softens the chips enough to melt into the condensed milk. If lumps remain, one more minute on high finishes the job, but going longer risks scorching the chocolate.
Most hot fudge recipes call for butter, cream, cocoa powder and corn syrup, which adds time and dishes. This version replaces all of that with one can of sweetened condensed milk, so the fudge comes out thick and glossy without any extra steps.
Pioneer Woman 2-Ingredient Hot Fudge
Course: DessertCuisine: AmericanDifficulty: Easy12
servings1
minute3
minutes205
kcalSemisweet chocolate chips melted into sweetened condensed milk in the microwave for a thick, pourable fudge sauce you can keep in the fridge.
Ingredients
1 can (14 oz size) sweetened condensed milk
1 1/2 cups semisweet chocolate chips
Directions
- Add chips: Pour the semisweet chocolate chips into a microwave-safe bowl.
- Pour milk: Pour the sweetened condensed milk over the top of the chocolate chips.
- Microwave: Heat on high for 2 minutes.
- Stir: Stir briskly to melt the chocolate chips into the sweetened condensed milk.
- Check: If there are still lumps, microwave for 1 more minute and stir briskly again.
- Serve: Pour the hot fudge warm over ice cream, pound cake, fresh berries or anything you like.
FAQs
Can I make this on the stovetop instead?
Yes, combine both ingredients in a small saucepan over medium-low heat and stir until smooth. It takes a few extra minutes, but the result is the same, since the low heat melts the chocolate without scorching.
How long does this hot fudge keep?
It keeps in a sealed jar in the fridge for up to two weeks. Then reheat in the microwave in 15-second bursts, since it firms up as it chills and needs gentle warming to pour again.
Can I use milk chocolate chips instead of semisweet?
Milk chocolate works, but it makes the fudge noticeably sweeter since the condensed milk already carries a lot of sugar. Semisweet balances that sweetness, which is why the recipe calls for it.
Will this set firm enough to use as frosting?
It firms up in the fridge to a thick, spreadable consistency, so you can use it between cake layers or on cupcakes. Let it chill for at least an hour before spreading, since it needs time to set.
