Grandma's Fudge Sauce

Grandma's Fudge Sauce

Kevin Amy Kayla Ethan 0

"Grew up with this basic recipe and, for me, it is still one of the best."

Ingredients 20 m {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 84g
  • 27%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.
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Reviews 11

  1. 12 Ratings

Sarah Jo

This has been my go-to fudge sauce for years. Never fails to turn out the creamiest sauce EVER. If you follow the instructions, you can't fail. NOTE: If you want flavored chocolate, other extracts can be added in place of the vanilla. Peppermint extract is a nice addition.


Great recipe! This is what I did different: Used only 2 1/2 cups sugar, and only about 3/4 the can of evap. milk. Also I alternated adding the sugar and milk into the pan, it kept the thickness more even. Thanks for the recipe!

Holiday Baker

I saw this on the new recipes page, and I decided to try it. I thought this tasted good, especially for using fairly common cubard staples. I used the calculate button and made 2 servings, which ended up being easily like 4-5 servings. I only had semi-sweet 1 oz squares and just used that and regular milk. The key to these type of fudge sauces is to make sure to never cook them above low, as suggested, the entire time. On my stove that is button 3 typically. Temperatures above that will turn the sugar/sauce gritty. Tastes good with just a little on some vanilla ice cream. On the ice cream it also thickens up, and strangely tastes a little less overly sweet.