Sue's Hot Fudge Sauce302 Reviews
- Prep: 4 min
- Cook: 7 min
- Ready In: 11 min
“Decadent thick and delicious hot fudge sauce. Simple to make and so much better than store-bought!” - by Lisa Kreft
Original recipe yields 1 quart
- Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
Amount Per Serving (16 total)
- 283 cal
- 13.5 g
- 40.9 g
Based on a 2,000 calorie diet
Reviews (302)Rate This Recipe
"ok, I have finally found a hot fudge recipe that I am going to keep. I did change a few things, though. I did not add any vanilla. I added about 6 ounces and unsweetened baking chocolate, I thought..." See more after tasting it that it tasted like chocolate SAUCE not FUDGE, so that's why I added the extra chocolate. I also added almost a teaspoon of salt. It helped to cut down on the VERY sugary taste. I did not have to put the mixture into a blender, it was prefectly smooth by just whisking it, it also keeps very well in the fridge and reheats perfectly. oh I forgot to add, it DOES NOT taste like carmel, the people that say that MUST be using sweetened condensed milk, not evaporated milk. Oh, and it was just a tad bit thin at first, then once it cooled it was perfect."
"I love to make hot fudge and have used various recipes; some call for sweetened condensed milk, others call for sugar and evaporated milk, some with cocoa, others with choc chips. I decided to give t..." See morehis one a try after just not finding one quite thick enough or creamy enough. This was perfect. The consistency was excellent. I have made it numerous times now. I have upped the cocoa to almost 1/2 cup to prevent the caramel taste and give it a richer chocolate taste. I have also (after reading some reviews) added in a handful of semisweet choc chips. A tip to save on dishes and time is to use a hand blender while boiling on the stove instead of using a blender after cooking. I'm keeping this recipe and will be giving this out for Christmas gifts this year."
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