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Reviewed: Jun. 10, 2008

I have loved this recipe since the 1950's when it was presented on the back of the Carnation Evaporated milk can as 1-2-3 Fudge Sauce using powdered cocoa not bakers chocolate. Most of the time it comes out very professional and creamy. Tonight I made it without the butter and w/chocolate squares and it did come out grainy. Two weeks ago I made it using cocoa powder (no butter,again) and it came out perfectly. I didn't like the way chocolate squares melted and curdled,and for the first time my sauce came out grainy. I think using 1/2 butter is sufficient and 1 cup of butter is over-kill. I don't use butter at all.Weather also affects the way candies and sauces turn out, this week has been rainy..I'm in the Seattle area.

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Reviewer:

great at baking


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Reviewed: May 28, 2007

My daughter is getting married this June and wanted an ice-cream bar instead of cake. I made enough sauce for 200 guests and also made 200 small jars of this decadent sauce for host gifts. I changed the evaporated milk by adding caramel flavored creamer, vanilla, 1/2 & 1/2, and some water. The consistency is smooth and velvety. Such chocolate bliss!

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Reviewer:

NW Redhead


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Reviewed: Feb. 4, 2007

I went looking to see if this recipe was included here. I grew up on this fudge sauce and, as a renowned chocoholic, I'm here to tell you this is the best there is! Patience is required, as in all good cooking, in order to get it smooth but it is worth it! My grandmother would have to hide it from me when I was little so I wouldn't just eat it all right from the pan. I just wish I knew how to hide it from myself!

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kdwsunshine


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Reviewed: Oct. 19, 2006

Okay when prepared as stated. I made some changes to make it great, reduce sugar to 2c, add 3/4 c cocoa, substituted 1/2c milk and 1/2c cream for evaporated milk.

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5 users found this review helpful

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schmerna

	Cooking Level: Intermediate
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Reviewed: May 2, 2005

Too sweet and too thin. I only added TWO cups of sugar and we couldn't handle it. What a waste.

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7 users found this review helpful

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Suzy

	Cooking Level: Expert Home Town: Northridge, California, USA Living In: Halifax, Nova Scotia, Canada
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Reviewed: Dec. 11, 2003

Oh so yummy! I made this one because I only had evaporated milk on hand, and I am SOOOOO glad I did. Mine did not come out grainy at all. Very smooth. Granted when it is warm it is not as thick as most hot fudge sauces, but I think it tastes better than any I've had! My husband loved it on his ice-cream so much that I will make this instead of buying the store bought stuff. For kicks I also mixed it with some hot milk and made a wonderful hot chocolate! Thanks for sharing Cathy!

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7 users found this review helpful

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LANIBIRD

	Cooking Level: Expert Home Town: Albuquerque, New Mexico, USA
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Reviewed: Aug. 25, 2003

I didn't care too much for this sauce. When it cooled it got grainy and wasn't thick enough for my liking.

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21 users found this review helpful

Reviewer:

CHER

	Home Town: Minneapolis, Minnesota, USA Living In: Nashville, Tennessee, USA
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