Reviewed: May 26, 2012

Way too thick and kind of jelly-like consistency. Also had problems with it being lumpy. Use a recipe with evaporated milk instead.

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Reviewer:

Skyfurrow

Reviewed: May 8, 2012

This is a o.k. version but worth the effort to make the real thing! Use the hot fudge from the recipe Buster Bar Dessert by rochele99 for the real thing!!

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Reviewer:

ROCHELE99

Cooking Level: Expert

Home Town: Fosston, Minnesota, USA

Living In: Mentor, Minnesota, USA

Reviewed: May 6, 2012

This is so creamy and wonderful! Thank you so much for the recipe! I have been looking for a good hot fudge recipe to make as favors for my daughters wedding. This will be perfect!

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Reviewer:

NiceNancy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Grandville, Michigan, USA

Reviewed: May 6, 2012

Just made this and ate it over ice cream. OMG nice and thick, chocolaty and creamy. I will be making this all summer long. Time to get my ice cream maker out.

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Reviewer:

Sue

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Mannington, West Virginia, USA

Reviewed: Apr. 8, 2012

super easy and delicious! ended up using more chocolate than called for

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Reviewer:

Anita

Living In: Burtonsville, Maryland, USA

Reviewed: Apr. 7, 2012

I served this over homemade chocolate frozen yogurt.This turned out absolutely perfect. One of best homemade chocolate syrups I've ever made. The family kept complimenting me on it all night.

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23 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 6, 2012

I had such a craving for this sauce. I had to use chocolate chips because I didn't have the semisweet chocolate squares and it came out great.

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Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Apr. 5, 2012

I'm giving this a good SOLID 5 stars.....make as directed "IF" you like sweet. I used a 4oz. Ghiradelli unsweetened chocolate bar and it's PERFECT! Not to dark or to sweet. To make it "darker" just add some instant expresso powder and that will darken the flavor up. But, however you like your sauce this is THE BASE recipe. Many thank you's for posting this! It's a keeper. **thank you to the reviewer who suggested turning of off early and just letting the chocolate melt** GREAT TIP**

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Reviewer:

LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

Reviewed: Apr. 2, 2012

Oh my goodness. Chocolate heaven. I had never made hot fudge sauce before, this came out perfect. It was a thick sauce, I was able to reheat it in microwave several times as we had a lot left over after making it.

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Reviewer:

Melissa L

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Reviewed: Mar. 25, 2012

This sauce is really the best I have come across. Easy, great chocolate flavor, not grainy. It also clings nicely to ice cream, which is the first sauce I have tried that does that. Thanks for a great recipe!

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