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Hot Fudge Sauce I

Reviewed: Mar. 27, 2011
This sauce was grainy and was starting to get very thick with the double broiler method. I took it off and put it in a pot with 1/2-3/4 C of Coconut Milk. The grainyness disappeared on almost Med. heat in a little over a minute. I cooked it more to thicken it again. IF I WERE TO DO THIS RECIPE AGAIN, AND I WILL, I would start out w/ the chocolate pieces and butter on Low or extra low heat until they had melted and then start adding the sugar & swt. condensed milk. There is no need for a double broiler in my opinion and mine wasn't getting hot enough to de-granulate the sugar. It thickens fast. I think I only used 2-2 1/2 C of sugar as well. I used Raw organic sugar from my Co-op. I would turn it up to medium to dissolve the sugar and get the desired thickness. If too thick before turning up ad milk, I guess water would work, or Coconut milk. I get a brand called So Delicious at the Co-op. Hope this helps. It was a great recipe. No more mass marketed hot fudge with HFCS.
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