Reviewed: Jul. 6, 2009

I am speechless, other than YUM!!!!!!!!!!!! don't change anything it is perfect thank you Annette

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Reviewed: Jul. 3, 2007

All I can say is MMMMMM! This dipping sauce is a lot like chocolate pudding. I used fat free evaporated milk and added more as needed. Without the extra milk, it has a dark chocolate taste which is much too bitter for me. I served this with strawberries, bananas, angel food cake and graham crackers. One guy said "Now this is classy!" A must for any chocoholic.

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Andrea Alexander

Home Town: Redlands, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Aug. 5, 2006

I was looking for a chocolate sauce to put over my home made vanilla ice cream. THIS sauce ROCKS! I love it! I halved the recipe and omitted the butter. This one is definitely a KEEPER. Tastes delicious!

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Alayney

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Reviewed: Mar. 8, 2006

This is great for thsoe who really like a true chocolate taste. I prefer more of a milk chocolate flavor and found this slightly bitter, but it still worked out well.

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MOMOVERBOARD

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Reviewed: Jun. 14, 2005

This recipe is a little more like pudding and less like chocolate sauce. So when it began cooling, I stirred in 1/4 cup chocolate chips and 1 tbsp of corn syrup. Brought it to a party and served it with canteloupe, strawberries and oranges. Everybody loved it!

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SARAHMC

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Reviewed: Jan. 3, 2005

I thought that this was okay. My dinner guest, however, commented that it tasted like chocolate pudding. Next time, I'll go with a sauce that has real chocolate in it.

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LFIREBRAND

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Reviewed: May 30, 2004

I just made this recipe and i should have went with my gut instinct.I should have used white sugar instead of brown sugar. The molasses after taste is terrible.I believe the problem with the thick consistancy is from boiling it too long.It really only needs to be boiled about 3 minutes.

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KELLY60

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Reviewed: Jan. 12, 2003

My guests ate it with spoons :-) Needs more milk than indicated in the recipe

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INGU

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Reviewed: Dec. 20, 2002

This was a little on the thick side when cooled. It thinned out nicely with some added milk though.

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ANNETTE BROKENSHIRE

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Reviewed: Oct. 10, 2002

I couldn't imagine how boiling chocolate for 5 minutes wasn't going to taste burnt, but I stirred it constantly and it doesn't. I use it for ice cream topping and the flavor is very very good, much better than the last $10.00 jar of fancy hot fudge sauce I purchased. It tastes even better after it has had time to sit in the fridge. Texture is like very thick pudding, but easy to adjust with a little milk and heating. Chocoholics - the best way to appreciate it is straight out of the container.

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