KBS Hot Fudge Photo

KBS Hot Fudge Recipe

Oh, fudge, we almost forgot to post this KBS hot fudge recipe!

Pour it on your ice cream, eat it with a spoon, we don’t care what you do with it but you’ve got to try it! Read on for the full recipe:


  • ¼ cup unsalted butter
  • 4 ounces bittersweet baking chocolate or ⅔ cup semisweet chocolate chips
  • 8 ounces evaporated milk or half and half
  • ¾ cup granulated sugar
  • 2 tablespoons KBS varietal of choice
  • 6 to 8 tablespoons unsweetened cocoa powder depending on how chocolate-y you want the hot fudge
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract


  • Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium-low heat, stirring frequently. Add KBS.
  • Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that’s what you’re using) until combined.
    8 ounces evaporated milk
  • Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
    ¾ cup granulated sugar,6 to 8 tablespoons unsweetened cocoa powder,¼ teaspoon salt
  • Keep over medium-low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
  • Remove from heat and stir in vanilla extract.
    2 teaspoons vanilla extract
  • Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.



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