Reviewed: Jun. 30, 2008

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!

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Reviewer:

FLO_GEE

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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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sasebo, Nagasaki, Japan

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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Reviewer:

JJBARNES

Cooking Level: Expert

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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Reviewer:

BARBI123

Cooking Level: Expert

Living In: Uruma, Okinawa, Japan

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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Reviewer:

BBURBANK

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Mansfield, Texas, USA

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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Reviewer:

Chuck

Cooking Level: Expert

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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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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Reviewer:

Marybee

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

Reviewed: Feb. 8, 2008

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

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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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