Grandma's Fudge Sauce

Grandma's Fudge Sauce

11 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Kevin, Amy and Kayla
Recipe by  Kevin, Amy and Kayla

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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)

Rate This Recipe
Sarah Jo
46

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.

Blender Woman
16

Blender Woman

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.

lovetocook
15

lovetocook

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 527 cal
  • 26%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 84 g
  • 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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