Reviewed: Mar. 13, 2012

AMAZING, but with the following changes - decreased sugar to 2 cups and it was still WAY too sweet, so I added about 3/4 cup of good quality cocoa powder. I let it call come to a boil to get the consistency I wanted, and then removed for the heat and added a couple tblsp good mexican vanilla. AMAZING!

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Aug. 10, 2011

This is a really good hot fudge sauce...if you do it right. I made it like the recipe called for, yet I also found it soupy and grainy. I put it aside in the fridge until the next day, hoping it would get thicker over night. Nope. Then I remembered making fudge as a child with my grandmother. She used to stir and stir and stir until her fudge thickened. So, I tried the same technique with this sauce and stirred it constantly with a wooden spoon for a good 8-10 minutes. It integrated all the different components and worked like a dream. It also made it seem less sweeter when thicker, though I still think you could get away with less sugar.

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Reviewer:

ktremblay

Reviewed: May 29, 2011

Just made this to put over an ice cream pie....won't be doing that tonight! Too soupy...maybe it will thicken up overnight in the refrigerator. I followed recipe exactly...next time I will reduce the sugar. Too sweet for my taste. Mine did not come out grainy at all. The last recipe I made (different recipe) was very grainy. This onoe I did over double boiler and gradualy added sugar and I believe that made the difference. Very smooth and rich. Looks like it will be good over an angel cake. Not sure about the ice cream pie!

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Reviewer:

MOM2TIREDTOCOOK

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Mar. 27, 2011

This sauce was grainy and was starting to get very thick with the double broiler method. I took it off and put it in a pot with 1/2-3/4 C of Coconut Milk. The grainyness disappeared on almost Med. heat in a little over a minute. I cooked it more to thicken it again. IF I WERE TO DO THIS RECIPE AGAIN, AND I WILL, I would start out w/ the chocolate pieces and butter on Low or extra low heat until they had melted and then start adding the sugar & swt. condensed milk. There is no need for a double broiler in my opinion and mine wasn't getting hot enough to de-granulate the sugar. It thickens fast. I think I only used 2-2 1/2 C of sugar as well. I used Raw organic sugar from my Co-op. I would turn it up to medium to dissolve the sugar and get the desired thickness. If too thick before turning up ad milk, I guess water would work, or Coconut milk. I get a brand called So Delicious at the Co-op. Hope this helps. It was a great recipe. No more mass marketed hot fudge with HFCS.

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Reviewer:

baddblonde

Reviewed: Mar. 6, 2011

This is the best hot fudge sauce, ever!

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Reviewer:

Tonja

Reviewed: Dec. 23, 2010

Although the flavor was good, once cooled the solids separated from the milk giving a layered effect in the jar. Although it looked like 1/2 caramel, 1/2 fudge sauce, it wasn't and was not suitable for the gifts I was planning. Had to start over with different recipe. Very disappointing.

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Reviewer:

MYBERRYBOYS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Nov. 6, 2010

I ruined all of my chocolate!!! it tastes very buttery... the flavor is not nice at all... I think this recipe could be ok if you reduce the amount of butter..

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Reviewer:

Michelle Andere

Cooking Level: Intermediate

Home Town: Hermosillo, Sonora, Mexico

Living In: Monterrey, Nuevo León, Mexico

Reviewed: Oct. 1, 2010

Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and my grandmother's always turned out smooth and creamy, not grainy. The difference is that my mother cooked her sauce until it was thickened, but my grandmother kept hers on the heat about 20 minutes after it thickened, stirring every 5 minutes or so. Cooking longer not only improves the texture, it takes some of the sweetness out. I agree that two cups of sugar is plenty, but then I don't care for the sickening sweetness of store toppings made with corn syrup. If you like your ice cream to taste sweeter than the sauce, use 2 cups.

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