Fudge Sauce

I made it with heavy cream didn’t have milk) and unsalted butter and the family loved it.

Great hot fudge sauce. Followed the recipe exact and I wouldn’t change anything. Thank you, Valerie for such a great tasting fudge sauce, just like my mother’s.

I used sweetened condensed milk (because I had a partial/open can) instead of evaporated milk. Consequently I had to thin it down with milk. But it was awesome! Great flavor and smooth (after simmering it for 5-10 min)

I love it!! I highly recommend this recipe for people who are looking to make somthing easy and yummy. Also, nice recipe for beginners.

Good but will reduce salt next time.

very tasty – I left out the cinnamon and cooked for 5 minutes – turned out perfect.

I used a sugar substitute to suit my diabetic needs. It turned out wonderful! I didn’t have evaporated milk but used 2% instead and it was still nice and thick!

store was out of fudge sauce, so looked up the recipe decided to try this one. I just made it. It is fabulous Thank you for sharing your recipe. I will never buy fudge sauce again. 🙂

It was very good. Yum. I made it to go on top of some brownies I made that came out kind of dry. The result was like a deconstructed Lava Cake. I used 1/2 cup brown sugar and 1/2 cup white sugar instead of 1 cup sugar. I substituted coconut milk for the evaporated milk because that’s all I had. I used 1 tsp powdered vanilla instead of vanilla extract. I added 1 tsp instant coffee, because coffee intensifies chocolate flavor. Very simple and yummy recipe, thank you 🙂

Awww yeah! This was perfect. I made one of those ice cream sandwich cakes, and felt bad taking that shortcut, so I thought I would dress it up with homemade fudge sauce instead of the shelf stable stuff. I am going to take it as a good sign that one guest just scraped this off the top of his cake and left the rest of it to melt. I didn’t add the cinnamon because the cake was peanut butter flavor, but I followed the rest of the recipe as written. I will be making this again!

I have just made this. And used can of coconut cream as directed on another review. WOW. Fantastic, love it thanks for your reviews, I believe this made it better and I added 5 tablespoons of drinking chocolate. Yum

I’m in love! This is incredibly quick and easy, and we like the subtle cinnamon flavor. i think I’ll use espresso powder next time instead of the cinnamon because I think it will be fantastic. Thanks for the recipe!

Good recipe. Enjoyed the unexpected taste of cinnamon.

I love this fudge sauce. No, it isn’t thick like a store bought jarred sauce, but it is much tastier, and doesn’t sieze up when it’s poured over ice cream. My family likes the recipe as is (both with and without the cinnamon), but when I make it for myself I decrease the sugar to 3/4 cup and increase the cocoa to 4 Tbsp. IF you have any leftover, it will freeze well.

Terrific. Definetly worth 5 stars.

1/2 sugar, thicken with corn starch

way to thin…had an ok taste but was more like a thin cook & serve pudding to me

WOW! Rich, smooth, yummy sauce! I’m a choc-a-holic so I used 3 heaping tablespoons of cocoa, left out the cinnamon, and within minutes had a wonderful chocolate sauce! Easy and had all ingredients on hand – what more could you ask for? Love this stuff! I did NOT sift the cocoa, just stirred it with the other dry ingredients as per the recipe and I had absolutely no lumps whatsoever and my sauce came out nice and thick too!

This was good, but I really do prefer a thicker fudge sauce. However, the great thing about this recipe is that it used ingreadients that I already had on hand. I would make this again for that reason. I left out the cinnamon.

increase to 4 tbls butter and use mexican canned creme – OMG! I put this on a strawberry walnut oatmeal cake while all still warm – so it seeped in – I died and went to heaven!

My husband liked the sauce but I thought it was too thin and I didn’t care for the cinnamon in it.