This turned out good. The only changes I made were that I halved the recipe. I poured it on my ice cream while it was still pretty warm and thin, but now that its cooled a little its thickened up a bit, but not as thick as I'd like. Maybe after I refrigerate it. It was still tasty though!

at first i thought it was awfully thin for a hot fudge sauce, but once it cooled onto my ice cream... it was exactly what i wanted. ooey gooey and delicious! i just used baker's chocolate this time but will definitely try it with a better quality chocolate like a scharffen berger. can hardly wait!

Very tasty! I just wish it would've stayed creamy/smooth, once it hit the ice cream, it kind of became chewy. I saved myself the trouble and just melted the chocolate right in the sauce pan.

I'm a chocoholic, but this was even strong for me. I knew my husband wouldn't like it so I ended up adding 4 more oz of cream and 1/2 C more sugar and a little extra vanilla. It was okay with the extra ingredients, but I'll be looking for a different recipe.

I made this the first time using exactly what the recipe called for and it was incredible but the 83 grams of fat (in the entire recipe) bothered me. I tried it again and used fat free half and half and it was again, incredible. I honestly could not even tell it was made without the cream. (I used about 3/4 cup of half and half instead of the full cup since it is thinner than cream.) My hubby said it was better than anything you can buy from the store. The fat is incredibly low with only that from the butter. Try it with the FF half and half--you might be surprised! Thanks for the great recipe!

This was great! The consistency was perfect. It didn't puddle at the bottom of the bowl, but it was thin enough to pour. We put it on a sundae with a brownie, chocolate ice cream and topped with walnuts.

I've never had a better chocolate sauce. Just outstanding. I never use chocolate squares instead I use cocoa powder with coconut oil. Also, I forgot to put in the vanilla extract so I had a chance to taste test before and after adding vanilla and I actually thought it was richer and more sophisticated without it. I use real vanilla extract.

Last night I made "Creamy Vanilla Ice Cream" (from this site)for my boyfriend for his sore throat. I forgot to grab hot fudge from the store so I decided to give this recipe a try. Even better than Smuckers!! And doesn't contain any high fructose corn syrup or hydrogenated oils!Halved the recipe, used Ghirardelli unsweetened squares and doubled the amount. Even threw in a few Ghirardelli 60% Cocoa chips I had laying around. Excellent. Give it a try you won't be disappointed!!

Satiny, shiny, chocolate-y, smooth, rich and delicious...but could be thicker. Next time I'll either cook and stir till good and thick, or add less cream.

The best recipe I've tried for fudge sauce and I've tried many! Perfect hot and just as perfect cold on a spoon out of the jar! I only had one square of Baker's chocolate left, so like a previous reviewer I made up the difference with Dutch-process cocoa powder and canola oil. (Note: I've used natural cocoa powder (i.e., Hershey brand) in other hot fudge recipes, but would recommend the Dutch-process if you can find it. I find it tastes better in this recipe.)

Excellent hot fudge sauce...wonderful flavor and consistency!

Changed it a little. I used splenda instead of sugar, FF half-n-half instead of cream and used light butter. Was tasty and the kids loved it on their homemade ice cream!

Although I modified the recipe by using bittersweet chocolate chips, brown sugar, and half & half, it made a smooth, chocolatey, just-thick-enough sauce--perfect for our vanilla bean ice cream. Thanks for sharing your Mom's recipe, Erin, and I'd be interested in your recipe for "Eskimo Pie Delight"!

definately a keeper! Made to just have on hand in the fridge! I bet this would be amazing over the sticky chocolate cake I made yesterday from here. (that was great too, but liked it much better warm than cold). I used an 85% Lindt chocolate bar and 2oz instead of 1oz, just because.... mmm thank so much for sharing! Lorrie