How to Microwave Hot Fudge

Use microwavable hot fudge on your favorite fruits.

Forget the double-boiling and endless stirring typically required to make hot fudge. The concept of microwavable hot fudge has been available since the late 1980s. Using your microwave and stirring power, you can create homemade fudge before the ice cream even starts to melt.

Things You'll Need

• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup corn syrup
• 3/4 cup sweetened condensed milk
• 1/4 tsp salt
• Large microwavable safe bowl
• Whisk
• Tin foil

Instructions

1. Combine 1/3 cup corn syrup, 3/4 cup condensed milk and 1/4 tsp salt into a microwavable bowl. Cook the mix in the microwave on high for one minute. Remove the bowl from the microwave and mix the contents thoroughly with your whisk for 30 seconds.

2. Pour 1 1/2 cups semi-sweet chocolate chips into the bowl of condensed milk, salt and corn syrup. Stir vigorously for 30 to 45 seconds or until the chips begin softening. Concentrate on stirring the ingredients evenly rather than mashing the semi-sweet chips.

3. Place the entire bowl back into the microwave for another two minutes or until the mixture begins bubbling. Remove the bowl from the microwave and stir vigorously for another 30 seconds. Pour the sauce directly on baked goods or ice cream. Correctly prepared microwavable hot fudge should have uniform consistency and texture.

Tips & Warnings

• Cover the leftover contents with tin foil and refrigerate the bowl. Optimal storage time depends on your ingredients. Hot fudge made with fresh dairy products like butter, cream and eggs will lose taste and texture faster than hot fudge made from non-perishable or less-perishable ingredients.

References

• Martha Stewart: Hot Fudge Sauce for Ice Cream
• New York Times: Hot Fudge in a Squeeze