This is a really good hot fudge sauce...if you do it right. I made it like the recipe called for, yet I also found it soupy and grainy. I put it aside in the fridge until the next day, hoping it would get thicker over night. Nope. Then I remembered making fudge as a child with my grandmother. She used to stir and stir and stir until her fudge thickened. So, I tried the same technique with this sauce and stirred it constantly with a wooden spoon for a good 8-10 minutes. It integrated all the different components and worked like a dream. It also made it seem less sweeter when thicker, though I still think you could get away with less sugar.

Reviewed On: Aug. 10, 2011