Rich Hot Fudge Sauce

This turned out great. I used 4 ounces of semisweet and 2 ounces of unsweetened chocolate. It’s what I had on hand. This helped curb the sweetness just enough. I will double the butter next time though. It’s very thick so will need a little warming up to use from the fridge. I think the extra butter will help. Smooth and yummy!

Way too thick, and I like thick Hot fudge. Milk chocolate Flavor. I like dark chocolate, just a preference. The good thing is it comes together fast and it has a very smooth texture. Will not make again.

It was good- very chocolately and rich, though not the best match for what I made it to go with. I’d try it again. 🙂

Thanks for sharing! I tried this because it looked like the recipe I used for my kids ice cream sundaes 30 years ago. It was very good but not quite my old recipe. I added 4 T. Cocoa powder, a pinch of salt and increased unsalted sweet cream butter to 4 T. It was perfect! Served it at my granddaughter’s slumber party at Grandma’s!

Delicious and so quick and easy to make. I accidentally opened a caramel flavored can of sweetened condensed milk and thought – what the heck. It was so tasty!

This was so easy and so good! It took maybe 5 minutes start to finish. No boiling, so watching for soft ball stage, none of that. The first time I try a recipe I typically follow it exactly, then I will make adjustments according to my taste. But this, no adjustments necessary. Put this on top of vanilla ice cream, add a few chopped pecans … heaven in a bowl.

Turned out good! This fits its description pretty well – And its easy, if not fool proof. I chose this recipe because it was easy looking, and I had the ingredients. I used this for Ice cream fudge; I advise using dark chocolate to offset the sweetness of the condensed milk. I used Ghiradelli dark chocolate melting chips. Again, I strongly advise only using dark chocolate for this recipe, because of the condensed milk. Milk chocolate and bittersweet might still be too sweet.

will defenetly make it again.

will defenetly make it again.

Excellent fudge sauce. I used bittersweet chocolate (it’s what I had on hand), and it came out perfect. (I also added a pinch of salt, just because I always add a pinch…or an extra pinch….to any chocolate recipe). Creamy and smooth.

A little grainy, but good taste!

Quick and easy hot fudge sauce. I’ll likely make it again.

So good!

Just made this using the 4TBS butter as recommended by another rater. Easy and delicious!!

Dear Lord. Even with store brand chips this was wonderful. No changes are needed.

Perfect! I’ll use it to fill my favorite chocolate cake!

Used unsweetened 4 oz baking chocolate and added 1/4 water since some reviewers thought it was too thick or pudding-like. Tastes rich but not too sweet or thick. Didn’t give 5 stars since I had to tweak.

A nice simple recipe that tastes better than the high fructose corn syrup you get at the stores. I had all ingredients and made a nice surprise for my wife.

I had found a similar recipe which called for using the entire stick of butter so I compromised and used four tablespoons. The chips I used were a combination of milk and semi-sweet. While the sauce had a nice thickness to it, I found the taste to be more like flavored condensed milk. To add some richness I put in about two tablespoons of unsweetened cocoa. This seemed to deepen the flavor of the finished sauce. What an easy way to make something so much more delicious than any jarred version!

Did not like the condensed milk.

Yummy and so easy! I found the consistency way too thick even with the butter and put about 3 tbsp. of half and half and it was much better. Still thick enough but not goopey. I made myself a banana split with it and topped it with dark chocolate salted almonds. Sinful! I will always be making hot fudge from now on.