Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and my grandmother's always turned out smooth and creamy, not grainy. The difference is that my mother cooked her sauce until it was thickened, but my grandmother kept hers on the heat about 20 minutes after it thickened, stirring every 5 minutes or so. Cooking longer not only improves the texture, it takes some of the sweetness out. I agree that two cups of sugar is plenty, but then I don't care for the sickening sweetness of store toppings made with corn syrup. If you like your ice cream to taste sweeter than the sauce, use 2 cups.
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Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and...