Reviewed: Jan. 2, 2009

I like the idea of using honey for a sweetener! Using one tablespoon of vanilla is a little overpowering so I added 1/2 cup more of chocolate chips. Next time 1 teaspoon of vanilla.

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Reviewer:

amysam

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Reviewed: Feb. 18, 2007

I would call this a chocolate sauce rather than a fudge sauce, meaning that it's thin rather than thick. Still quite good, though. Terrific on poundcake, and with the remainder stored in a squeeze bottle in the fridge, I'm sure it will be good on whatever else we serve it with.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 11, 2006

I had a very good fudge sauce recipe, but this one has replaced it. First I made the recipe as is, but I ended up adding the entire package (11.5 oz) of choc chips (I used Ghiradelli's Bittersweet)--because we like it pretty thick; also an extra tablespoon of butter and only 1/4 teaspoon of the salt. I think the honey in this recipe gives it a better flavor than sugar would. I liked the fact that I didn't have to boil it to get a very nice, thick sauce. I loved the texture of the sauce over ice cream--it thickened up a bit. My husband & I loved it!

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