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Hot Fudge Sauce I

Read Reviews (27)

"This is a very classic hot fudge for all your chocolate whims. Of course it is perfect for ice cream, but consider using it as a sauce over cheese cake ...yum." — Cathy

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Original recipe makes 3 cups Change Servings

4 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1/2 teaspoon salt

3 cups white sugar
1 (12 fluid ounce) can evaporated milk

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Directions

Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition.
Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave.

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I have loved this recipe since the 1950's when it was presented on the back of the Carnation Evaporated milk can as 1-2-3 Fudge Sauce using powdered cocoa not bakers chocolate. Most of the time it comes out very professional and creamy. Tonight I made it without the butter and w/chocolate squares and it did come out grainy. Two weeks ago I made it using cocoa powder (no butter,again) and it came out perfectly. I didn't like the way chocolate squares melted and curdled,and for the first time my sauce came out grainy. I think using 1/2 butter is sufficient and 1 cup of butter is over-kill. I don't use butter at all.Weather also affects the way candies and sauces turn out, this week has been rainy..I'm in the Seattle area.

—great at baking

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Most Helpful Critical Review

Aug 25, 2003

I didn't care too much for this sauce. When it cooled it got grainy and wasn't thick enough for my liking.

—CHER

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33 Ratings

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Feb 04, 2007

I went looking to see if this recipe was included here. I grew up on this fudge sauce and, as a renowned chocoholic, I'm here to tell you this is the best there is! Patience is required, as in all good cooking, in order to get it smooth but it is worth it! My grandmother would have to hide it from me when I was little so I wouldn't just eat it all right from the pan. I just wish I knew how to hide it from myself!

—kdwsunshine

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May 28, 2007

My daughter is getting married this June and wanted an ice-cream bar instead of cake. I made enough sauce for 200 guests and also made 200 small jars of this decadent sauce for host gifts. I changed the evaporated milk by adding caramel flavored creamer, vanilla, 1/2 & 1/2, and some water. The consistency is smooth and velvety. Such chocolate bliss!

—NW Redhead

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Dec 02, 2008

I made this a bit differently. Used 3 squares of chocolate, 3 Tbsp butter, 2 c. sugar and 1 can evap. milk. It would always turn out grainy like the chocolate would not mix with the milk correctly, until tonight when I figured out the secret! I poured it into my blender and processed it until smooth, and it was perfect! Yum, homemade hot fudge sauce is the best!

—Amanda B

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Oct 19, 2006

Okay when prepared as stated. I made some changes to make it great, reduce sugar to 2c, add 3/4 c cocoa, substituted 1/2c milk and 1/2c cream for evaporated milk.

—schmerna

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Dec 11, 2003

Oh so yummy! I made this one because I only had evaporated milk on hand, and I am SOOOOO glad I did. Mine did not come out grainy at all. Very smooth. Granted when it is warm it is not as thick as most hot fudge sauces, but I think it tastes better than any I've had! My husband loved it on his ice-cream so much that I will make this instead of buying the store bought stuff. For kicks I also mixed it with some hot milk and made a wonderful hot chocolate! Thanks for sharing Cathy!

—LANIBIRD

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May 02, 2005

Too sweet and too thin. I only added TWO cups of sugar and we couldn't handle it. What a waste.

—Suzy

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Nutrition

Calories
175 kcal
9%

Carbohydrates
28 g
9%

Cholesterol
15 mg
5%

Fat
7.5 g
11%

Fiber
0.8 g
3%

Protein
1.7 g
3%

Sodium
94 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Fudge Sauce I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 175
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 11 %
Saturated Fat 4.7g 23 %
Cholesterol 15mg 5 %
Sodium 94mg 4 %
Potassium 88mg 2 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.8g 3 %
Protein 1.7g 3 %
Sugars 26.6g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 6 %
Iron 8 %
Thiamin 1 %
Niacin 3 %
Vitamin B6 < 1 %
Magnesium 7 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.