Recipe by Lisa Kreft
"Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
1 (12 fluid ounce) can
ok, I have finally found a hot fudge recipe that I am going to keep. I did change a few things, though. I did not add any vanilla. I added about 6 ounces and unsweetened baking chocolate, I thought after tasting it that it tasted like chocolate SAUCE not FUDGE, so that's why I added the extra chocolate. I also added almost a teaspoon of salt. It helped to cut down on the VERY sugary taste. I did not have to put the mixture into a blender, it was prefectly smooth by just whisking it, it also keeps very well in the fridge and reheats perfectly. oh I forgot to add, it DOES NOT taste like carmel, the people that say that MUST be using sweetened condensed milk, not evaporated milk. Oh, and it was just a tad bit thin at first, then once it cooled it was perfect.
waaaaaaaaaay too sweet.. I had to add milk (alot) with the added milk it was a bit better, but a bit too thin for my tastes.. thanks anyway!
I love to make hot fudge and have used various recipes; some call for sweetened condensed milk, others call for sugar and evaporated milk, some with cocoa, others with choc chips. I decided to give this one a try after just not finding one quite thick enough or creamy enough. This was perfect. The consistency was excellent. I have made it numerous times now. I have upped the cocoa to almost 1/2 cup to prevent the caramel taste and give it a richer chocolate taste. I have also (after reading some reviews) added in a handful of semisweet choc chips. A tip to save on dishes and time is to use a hand blender while boiling on the stove instead of using a blender after cooking. I'm keeping this recipe and will be giving this out for Christmas gifts this year.
Another tip to follow up...
We discovered that if you use only 1-1/3 cup of butter, it is slightly less thick and has less of a carmelized consistency and more like fudge rather than caramel. Also, for the left-over sauce, it is not grainy and does not crystalize. Try it!
Sue, this sauce is amazing! However, I tend to follow other people's reviews and cut the butter down to 1 1/3 sticks. Also, AND I HOPE IF YOU HAVE TROUBLE YOU READ THIS... the amount of sugar in this recipe is off. Previously, when I went to store it, it would crystallize really bad in my fridge over time. I'm an engineer, so I figured I'd check it out. It turns out, when the liquid in this recipe is hot it can hold 3 cups of sugar (supersaturated solution). When it cools to the temperature of your fridge (about 40 F), sugar begins to precipitate out of the mixture and crystallize. You can heat it back up and stir and stir and it will dissolve again, but I calculated and tested, and the recipe is actually 1 cup over the maximum amount of sugar allowable by chemistry. If you don't want to have to reheat it for so long to get rid of the sugar crystals, cut the recipe down to 2 c sugar. It's still plenty sweet and the consistency isn't effected. AWESOME recipe though!
Totally to LIVE FOR!!!! I don't rate many recipes 5 stars, but this deserves MORE! This was so easy to make. The only thing I did was to halve the recipe. My only caution would be if you have a blender that is made of plastic instead of glass and pouring in the hot liquid. I had a glass blender and had no problems. If you LOVE chocolate you need to try this one! This would be great with fruit or fondue. This is FANTASTIC just eating off the spoon when slightly cooled or even COLD the next day!! I served with buttermilk pound cake II recipe.
Fabulous!!!!!!!!!!! Make sure to blend the sauce-I have done it both ways-trying a shortcut once of not blending. The blending makes for the richest, smoothest sauce. I like to serve this over fudge brownies for brownie sundaes-yum!
Ohhhh yum. This was a PERFECT ending to a HORRIBLE day! Even though when I was making it, it boiled over the pot all over my stove, which indeed was my fault, because against my better judgement I opted to use the smaller pot and of coarse the obvious happened (I'm having a really bad day) the end result of this was worth every bit! THANK YOU Lisa, this was the best part of my day, my P.J.s, A bowl of Breyers vanilla with your hot fudge sauce...and a nice cold beer!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sue's Hot Fudge Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 122
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A sensational, old family recipe for rich and delicious bread pudding.
See how to make tasty fudge with swirls of white chips and bittersweet chocolate.
Cool it down! Turn three simple ingredients into easy frozen fudge pops.