Reviewed: Mar. 20, 2007

Fantastic taste - very rich and chocolate-y. However thinner than most fudge sauces. I made a half-recipe and it turned out fine. Definitely a keeper...thanks for the post!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Mar. 10, 2007

This sauce was so quick and easy to make and for a real, hard core chocoholic (me) perfect. Thick and chocolatey!

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MARNIE5

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Reviewed: Feb. 14, 2007

wonderfully easy and very very tasty!!!

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Nutmeg

Cooking Level: Expert

Home Town: Kerwood, Ontario, Canada

Living In: Clyde, North Carolina, USA

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Reviewed: Jan. 21, 2007

Yummy. Didn't change anything. It was so simple and perfect as is. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 21, 2007

Excellent easy sauce, just was I was looking for.

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Heather

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Reviewed: Oct. 1, 2006

This was certainly an acceptable hot fudge sauce but it didn't have the depth of flavor I was expecting. Maybe I should have added less cream because it seemed to thin to me. I will probably look for another recipe.

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AKSMALLEY

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 15, 2006

DELISH. I wanted sauce for strawberries and this was perfect. I was hesitant about all the cream, but added it all in good faith and am SO glad I did.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 11, 2006

Fantastic fudgey gooey yum. I used it in an ice cream cake as the top layer & it was perfect - remaining a little soft even through freezing.

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JONESING

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Reviewed: Jul. 18, 2006

What a terrific THICK fudge sauce, easy to make! I doubled the recipe and cut back some on the cream. Both my husband and son are firefighters - I occasionally cook dinner for their crews. They went ga-ga over this warmed sauce used for brownie sundaes...I plan on making this for Christmas gifts this year, thanks for a wonderful recipe

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Karen4eyez

Cooking Level: Expert

Home Town: Colleyville, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 16, 2006

This is the best fudge sauce I've ever tasted; husband and sons agree with me!! I didn't have any unsweetened chocolate squares on hand so I mixed 12 tablespoons of premium unsweetened cocoa powder with four tablespoons of canola oil and then prepared the rest of the recipe as written. Outstanding!! Never again will there be store-bought chocolate sauce in this house. I can't wait to try this with ice cream cakes and as a topping for brownies. My search for a truly delicious, rich chocolate sauce is now over. Thank you for sharing this recipe!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 12, 2006

yumm. this is very good. I did it a little differently though, using what I had. I used low fat heavy cream, salted butter and semi-sweet chocolate instead of unsweetened. I also used half a cup of sugar instead of a whole cup. The result was perfect, not too sweet. I also served it over brownies and vanilla ice cream. will make this again MANY times

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Fernanda Rios

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Reviewed: Jul. 4, 2006

I made this to accompany a Maraschino Cherry Cake on this site. (Going for the chocolate covered cherries thing.) Just as things got going, I had to let the dog out (Never fails!), and by the time I returned the sauce had actually boiled briefly. But not to worry! It turned out silky and thick and just the right intensity. Quick, easy, and yummy.

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DebK

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Reviewed: Jul. 4, 2006

I made this today for Hot Fudge parfaits....YUM. I used half & half instead of cream & only about 2/3 c. Thick, fudgy, gooey...just the way we like it!

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LMOBRYAN

Cooking Level: Expert

Home Town: Utica, New York, USA

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Reviewed: Jun. 26, 2006

Very Good! I use this in my icecream cake! The middle layer! Great!!

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RRB21

Cooking Level: Expert

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Reviewed: May 14, 2006

A good, in-a-pinch hot fudge sauce. I should've held back on the cream, maybe 1/4 cup, to give it a thicker consistency. True hot fudge sauce uses cocoa for a richer, more intense flavor, but it also take a long time to make and can get grainy when cooled. None of those problems with this recipe, and again this works well if you're pressed for time. Try to use a premium unsweetened chocolate for better flavor. Thanks for the recipe!

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j

Cooking Level: Expert

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Reviewed: Apr. 13, 2006

This was yummy. I did things a little differently. Instead of melting the chocolate in the microwave I added it to the cream mixture. I used the whole cup and it was not too thin.

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DOODLE_BUGS

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Reviewed: Mar. 11, 2006

Wow, this was great. I had first tried the chocolate sauce recipe by joan, but found it too thin. This is rich and thick...yummy!

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DOMESTICGODDESS36

Cooking Level: Intermediate

Home Town: Ayton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Mar. 7, 2006

This is a perfect recipe; easy, delicious and impressive. I served it with pound cake and ice cream and garnished with sliced strawberries. Would also be perfect with cheesecake, brownies, whatever. Thanks Erin for a recipe that should be in everyone's file!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 15, 2006

Very easy and super yummy! We served it over caramelized banana splits and everyone raved. Thanks.

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MIMI200

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 25, 2005

Excellent. I served this over chocolate brownies & vanilla ice cream. As you only add a little cream at a time you can make it as thick or thin as you like.

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