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Fudge Sauce

Fudge Sauce

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Valerie

Valerie

Keep in a jar in the fridge, and heat in the microwave by the spoonful to pour over ice cream, or cake and ice cream, or whatever!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
  2. Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

empearls
32

empearls

10/19/2005

I have made this twice now. The first time I did exaclty as instructed and it was very tasty. The second time I realized 1/2 way through the recipe that I did not have any evaporated milk in the house. Since I had company and needed the sauce, I used cream of coconut in lieu of the evaporated milk. AMAZING! It added a delicous richness to the sauce both in texture and in taste. My guests were floored and I will forver make this recipe substituting cream of coconut for the evaporated milk. The coconut flavor is subtle enough for non-coconut lovers to enjoy.

ANNALHB
27

ANNALHB

3/3/2007

Really good and very easy. I realized I didn't have evaporated milk and substituted 1/2 c. whole milk and it still thickened very nicely and had a great fudgy, sweet taste. Stored in fridge and consistency stayed perfect - thick but still pourable.

Andree
21

Andree

4/17/2007

Awesome... Absolutely great..but I do have one tip... sift your cocoa powder while adding it to prevent clumps in your sauce...but EXCELLENT recipe

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