Creamy White Chocolate Hot Fudge Sauce is simple to make, SO delicious and perfect for topping your ice cream!
White Chocolate Hot Fudge Sauce is very easy to make, with bakers white chocolate, sugar, milk, vanilla, whipping cream, and butter! We LOVE white chocolate!! YUM! For more white chocolate treats try white chocolate Lasagna, Puppy Chow, and Macadamia Nut Cookies.
Reading: how to make white chocolate sauce
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White Chocolate sauce
Hello, it’s me Lily – again!! I have another delish sweet treat to share with you.
Speaking of sweet things, do you like fudge sauce on your ice cream? If so, then you might like this White Chocolate Fudge Sauce recipe that we are sharing today. We made it awhile back and had a Sundae bar and the sauce was so good!!
We like white chocolate in our house, so you better believe we loved this on our ice cream. The other people who had it said they liked it too. It is really easy to make and really delicious to taste.
how to make white chocolate sauce
Read more: how to make cajun sauce for pasta | Family Cuisine
MELT. Break chocolate into pieces and place in small pot along with the butter. Melt on low heat, stirring constantly and until well combined.
THICKEN. Add sugar, milk, whipping cream and vanilla and cook on low for another 5 minutes until well combined and thickened.
SERVE. Serve immediately on ice cream or other dessert. ENJOY!
Tips and Storing Info
Additions/Variations
- Use half and half instead of heavy whipping cream if that’s what you have on hand
- Try to use whole milk for a thick and creamy texture
You can either warm it in the microwave until warm or you can pour it into a pot on low heat on the stove while stirring it constantly.
To thin it out you can incorporate more milk into the sauce. The sauce will most likely thicken after being kept in the fridge so you might need to add more milk. To thicken it you can cook it for longer, add in more white chocolate, or add in more butter.
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Recipes to use this in:
- Pour it over ice cream
- Mix it into hot drinks
- Top pancakes with it instead of syrup
STORE this in an airtight container like a mason jar in the fridge for up to a week. Since it is milk-based you risk it spoiling very quickly.
I would hesitate to FREEZE this because the texture would change drastically after freezing and thawing.
You can make this a couple days ahead of time and just rewarm it right before serving.
For more great recipes from me, check out:
- Brownie Delight
- Cherry Sheet Cake
- Oreo Peanut Butter Delight
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