Sue’s Hot Fudge Sauce

I have made this recipe a few times and I LOVE IT. I have found that if you whisk it the whole time, you can skip the blender.

I made this true to recipe, no substitutions. I think its a good chocolate sauce, I certainly didn’t/won’t have a hard time eating it. With that being said it wasn’t the “FUDGEY” sauce I was looking for.. you know the kind that isn’t so sweet and maybe just a little bit bitter from the overload of cocoa? That’s what I was looking for. I think I will try it again and cut back on the sugar and bump up the cocoa in it next time. Like I said though, it will be ate without a problem.

WOW!! easy!!

I had whipping cream left over so used that instead of evap milk (not a calorie saver!). Also added about 4 ounces unsweetened chocolate and dash of salt- plus some instant coffee granules. Melted and brought all to a boil. It is very thick- which is considered “good” in our family. If too thick I am thinking thin with a bit of water.

Please be CAREFUL! I was burned with second degree burns on my face and arm using this recipe. Let it cool down before blending anything scorching hot!!! The fudge was delicious!

I love this recipe and will make it again and again! I followed the recipe exactly and it turned out perfectly, no crystallization mentioned in other posts. I did boil at a full boil 7 minutes and blended with an immersion blender right in the pan for a full 4 minutes. So good on ice cream! Thank you for this one!

Amazingly delicious! No recipe changes needed!

I am making this right now and happy I read the comments. Even after reviewing the ingredients, knew that 3 c. sugar to 1/3 c. cocoa powder would be WAY too sweet. Kept the 1 c. butter but decreased sugar to 2 c. and added an additional 1/3 c. cocoa powder. we like our chocolate sauce to be way less sweet and the ration is perfect. Will post more when done!

I didn’t change a thing and it turned out fantastic. We were craving sweets so I saw this, and made a unplanned hot fudge sundae using frozen cherries and almond milk blended as ice cream and this amazing topping.

I have made many batches of hot fudge sauce over the years. This one was more complex than needed, and mine started to scorch.

Usually, I totally trust the ratings on Allrecipes, but this one turned out to be a bit of a dud. I followed other reviewers’ suggestions to cut the butter to 1 1/3 sticks of butter and cut the sugar to 2 cups. All this helped, but it still tasted more like CARAMEL than chocolate. I did use Evaporated milk and not condensed milk. Think the cocoa powder needs to be at least doubled for this thing to taste a bit chocolatey….

Over the top!!

This was so easy and quick to make, and it was delicious! I made 1/3 of the yield because I didn’t need a quart. It really hit the spot!

Bomb. This stuff is bomb. My favorite way to have it is plain ol vanilla ice cream with this drizzled on top then sprinkle roasted peanuts on top. So good. Everyone I’ve made this for loves it and asks for the recipe. My SIL blended it in a bullet blender and it exploded on her so don’t do that. It’s hot when you put it in the blender so needs to be vented. The blending step is totally worth it though.

Best hot fudge sauce I have ever had! I reduced the sugar by a third and used soymilk because that’s what I usually have on hand. It has turned out fantastic each time I’ve made it!

I will never buy hot fudge again! This is delicious! I did add a pinch of salt and used salted butter.

I kept this in the refrigerator and the butter rose to the top forming a thick hard lid of butter. I ended up throwing most of the butter away. So I’ll probably use 1/2 stick next time or 1/4 cup. It also got grainy but re-reading the reviews the “chemist” cut the sugar to 2 cups. I’ll do that the next time as I don’t always reheat the sauce. I do like the vanilla. I had a recipe similar to this that I used all the time but donated the book it was in when cleaning out my collection. I remembered the ingredients but not the measurements.

Loved it! Made recommended changes– 2.25c sugar and 1/2c cocoa powder and 1.5c butter. YUM!

I cherry picked other reviewer suggestions. I bumped up the Coco the 1/2 cup, I added 1/4 teaspoon salt and a half cup of chocolate chips. I will definitely make this again. Very easy.

I had my doubts about this, but it turned out great! I found the reviews all had such varied opinions which made it confusing, even for an experienced cook. In the end I followed the recipe except I upped the cocoa to 1/2 cup which, retrospectively, is essential in my opinion. I also followed the practical suggestion of using beaters instead of dirtying a blender. I’m glad I didn’t decrease the sugar, it was perfectly sweet and thick as a good fudge sauce should be. Glad I made it, it was easier than I anticipated.

Used only one cup of sugar added some chocolate chips as well. So amazing.