| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 3 cups |
Ingredients
- One 14-ounce can sweetened condensed milk
- One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
- 4 tablespoons unsalted butter
- 2 teaspoons instant espresso
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 555 |
| Total Fat | 30 g |
| Saturated Fat | 19 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 67 g |
| Protein | 8 g |
| Cholesterol | 43 mg |
| Sodium | 92 mg |
Reviews
Ok, so I read all the reviews and tweaked my sauce as follows: I added 1 more tsp of espresso powder, 2 T of half and half and a shot of Kahlua. It’s really good. I hope this helps someone! 🙂
I agree with the comments that the sauce was too thick. The flavor was good right after making it, but once you pour it over cold ice cream the viscosity of the sauce gets too firm. I like hot fudge sauce that stays creamy along with the ice cream in a melty mess 🙂 Also, I didn’t taste much of the espresso flavor. I think there are better hot fudge sauce recipes out there. P.S. forget about saving leftovers. It gets hard as a rock in the fridge.
We enjoyed the sauce right after it was made but after refrigerating, it was a crystalized blob. I let it come to room temp., chunked it with a fork & reheated it with 1/4 – 1/3 c. heavy cream. That was yummy. On 3rd use I will either microwave to warm or try adding a little more cream. After researching AFTER making, I plan to try Ree Drummonds fudge sauce. The ratings are much better!!!!
It turned out way too thick. Even my chocoholic husband didn’t like it, which is very rare. Wish I would’ve read the comments and added more liquid.
Flavor’s great, but will have to add milk of some form to dilute. Way too thick.
DELISH! I just finished making this recipe and it was so easy to make. As mentioned in a previous review, the fudge resulted thicker than I would like. I simply added a splash of evaporated milk and Voila! I suspect I got a thicker fudge because I used bittersweet chocolate instead of semi-sweet. There usually is a higher sugar content in semi-sweet, and as we know, when sugar heats up it melts and turns into liquid. I do suspect that if you are not a condensed milk fan this would not be the sauce for you. In my case, I love it.
My whole family loved this recipe! We followed it exactly, but did not add the espresso powder. It was fast, easy and super delicious. We stored the remainder in a mason jar so we can scoop out and reheat what we need in the future.
The taste of this is fine but it is SUPER THICK even when directly off of the heat, by the time you would be able to get in the direction’s “pitcher” it would be way to thick to pour, not sure you could even pour it in the pitcher to begin with! I currently have mine spread into a glass dish and chilling in the fridge to see if I can at least eat it as a type of fudge candy. I used instant coffee instead of espresso so mine isn’t exactly the same, but flavor-wise it is not “wow”, just… fine. Won’t be making this one again.