Actually, I would rate this a 4-1/2 if possible. It just misses getting 5 stars from me because the flavor, while good, isn't blow-your-mind fabulous. Whereas I used good chocolate, the sweetened condensed milk contributes its own, unmistakable taste and over-the-top sweetness. We prefer something that doesn't have a tendency to induce diabetic coma! That's why I never buy commercially prepared hot fudge, which is so sweet as to be nauseating. I have a recipe that has a far superior flavor, which uses Dutch cocoa. That said, the texture of this is silken and creamy, the color is coal-dark and when it makes contact with something cold, it becomes properly thick and fudgy. Try serving refrigerated strawberries for dipping if you're looking for an elegant but very easy dessert. That's the other virtue of this recipe. By storing just a couple ingredients, you're always just minutes away from a taste treat. Even if like most people you don't use butter often, consider keeping a stick, cut in quarters (a quarter stick is what you need to make this,) in your freezer. In order to remedy the excessive sweetness, the next time I make this, I will use 1 or 2 oz unsweetened chocolate in place of an equal measure of semisweet, which should make it more palatable for us. Will report the results when I do.
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