Reviewed: Jun. 27, 2008

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.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 23, 2008

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.

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JJBARNES

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

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!

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BARBI123

Cooking Level: Expert

Living In: Uruma, Okinawa, Japan

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Reviewed: Apr. 2, 2008

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.

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BBURBANK

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Mansfield, Texas, USA

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Reviewed: Mar. 6, 2008

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.

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Chuck

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 15, 2008

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.)

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Marybee

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

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Reviewed: Feb. 8, 2008

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

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 5, 2008

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!!

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Andrea

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

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!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 27, 2008

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"!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 12, 2008

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

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Lorrie

Cooking Level: Expert

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Reviewed: Jan. 9, 2008

Very, very good. I used half @ half....all I had on hand. Just thick enough, I thought. Could perhaps use a bit more sugar, but still great.

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Connie

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Reviewed: Jan. 6, 2008

Very pleased with this sauce--both with how easy it was to prepare and how well it turned out. Very chocolatey and smooth. Delicious over ice cream!

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Rebecca

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Reviewed: Nov. 28, 2007

THis is the best hot fudge sauce. I used semi sweet chocolate chips (no unsweetened chocolate in the house) and BROWN sugar (out of white sugar- but as you can tell, I was desperate!) and I also used SKIM milk instead of the cream (trying to make up for the fact that I am going to just EAT the entire batch). I stirred in 1 T flour to make up for the difference in cream and Skim milk. It was SOOOO GOOD! YUMMY!

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Pookie4

Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

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Reviewed: Nov. 10, 2007

Delicious!! I will never buy jarred again. The recipe is really easy. I subbed the cream for evaporated milk and, per previous reviews, used much less liquid (probably about 4 ounces total) because I like it really thick.

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ANNALOU18

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Made this for an ice cream social and kept in warm in my crockpot on low. Everyone loved it! Thanks for the recipe!

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wifeandmom

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

I have yet to eat this over ice cream but it tastes great by itself. I did add quite a bit more sugar than the recipe called for because some of my guests don't really like a more bitter chocolate. So, more or less sugar could be added, depending on your taste. :)

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Michelle

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jun. 16, 2007

Very easy to make with stuff i had on hand. I used two dark chocolate bars, the semi sweet kind. I also subed lite coconut milk for the heavy cream and it tastes scrumptious!!! I only used 1/3 of the sugar called for because my chocolate was already sweet. Also I added less "milk" then called for in the recipe because i wanted a thick dark fudge sauce. This was perfect for me and is just the right consistency now that it is in the fridge. THANKS!!! Try this one and wow some friends.

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Mamacita

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Reviewed: May 5, 2007

This looked kind of curdled once it cooled but the flavor was good. I subbed fat free evaporated milk for the cream, so this can be a fat free and corn syrup free sauce. My family liked it much better than Hershey's.

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