Comments on: hot fudge sauce

By: kiwi

kiwi — Sun, 21 Feb 2010 03:53:56 +0000

I just made this and it was so fun and easy! Thank you! I had all the ingredients on hand except for the chocolate bar so I used unsweetened cocoa powder. 3 Tablespoons per ounce of bar and Tablespoon of butter per ounce substituted. So 12 T of Powder and a total of 7 Tablespoons of butter. I dissolved the powder in the melted butter. This was so fun, Im excited that i can make hot fudge!! Thanks!

By: Meg

Meg — Wed, 17 Feb 2010 05:12:14 +0000

Good news, Deb: I’m twenty, and know all about the Silver Palate cookbook; furthermore, my mum makes it in the summer with ice cream. :) I’m totally with you on this – fantastic!

By: Laura

Laura — Mon, 15 Feb 2010 09:54:02 +0000

nom nom nom, this stuff smelled fantastic while cooking, and was fantastic to eat too. I halved the recipe and used bakers chocolate, only I took others advice and subbed 1 oz of semi sweet since I had a really burnt bitter tasting caramel sauce to go with it. Still rich and bitter and yum, this is going to be a new staple in my fridge.

By: Kelly

Kelly — Mon, 04 Jan 2010 01:59:42 +0000

Just tried out this recipe–like others, I did find that the sauce separated during the last minute of cooking, sort of in the manner of cream-puff dough. (I’m not sure whether I was seeing butter or corn syrup around the edges). I tasted it after I pulled it off the heat and discovered that it is, indeed, a VERY bittersweet chocolate sauce. Since I was making it for kids as well as their chocolate-craving mother, I cross-referenced with Silver Palate to see what the changes are here. That original recipe calls for a full 1 2/3 cup of sugar, in addition to the corn syrup. My successful adjustment to that first pan of sauce involved adding another cup of sugar (which was too much–I’ll knock it back to a cup next time) and pouring in just enough water to get the sauce moving again on the stove. Another few minutes of boiling, and I had a beautiful, chewy sauce that tasted like childhood to me and my husband. (I suspect that the yield issue may have something to do with that extra 1 1/3 cup of sugar in the original recipe, although I thing that even the sugared-up Silver Palate version might be an over-generous estimate!)

(Thanks, Deb–this is a truly wonderful site).

By: SAS

SAS — Sun, 27 Dec 2009 05:53:31 +0000

I’ve made this twice in two days. I needed something ultra simple for Christmas dessert and we all love ice cream, so this was too easy! If I gain weight, it will totally be worth it. This is absolutely heavenly. Mine did separate a little the first time too, but I poured vanilla in way too early. The 2nd time, I waited to pour vanilla in – as recipe states, no problem. I used 3 squares Baker’s, 1 square semi-sweet Nestle’s the second time since I was short a Baker’s. Was great!! Thanks for this easy wonderful treat! Cannot wait to try your butterscotch sauce.

By: Dan P.

Dan P. — Mon, 19 Oct 2009 22:47:23 +0000

Yummy! Who needs the ice cream! Drinking straight sauce now :)

By: Christine N.

Christine N. — Wed, 30 Sep 2009 20:02:44 +0000

I have made this three times now and I will admit: the first time it DID separate on me. I didn’t follow the directions exactly and added the boiling water to the melted chocolate that was already in the saucepan. For whatever reason that ruined everything. The next two times I did exactly what the instructions said and it was perfect and wonderful both times. This recipe is a keeper – especially since I moved to Norway and I can’t get Hot Fudge in this town anywhere!

By: Susan

Susan — Mon, 07 Sep 2009 03:30:10 +0000

I have made this over and over and over.. I’ve never had a problem with it separating. I use the 3.5oz Lindt 85% Intense chocolate bar and add 1 Tbsp of unsweetened cocoa powder. It works just the same as the original recipe but is a tad sweeter. I’ve even upped the sugar to 1/2 cup and it still worked perfectly. I can’t imagine what is happening that would make this sauce separate for some, unless they aren’t stirring it often enough or are using a margarine spread instead of butter. It’s a great recipe and the only one I use now..I love the bitter-sweet bite to it. it balances perfectly with rich, sweet vanilla ice cream.

By: itsme

itsme — Mon, 10 Aug 2009 22:41:34 +0000

I just tried making this twice. The first time i mixed in the 9minutes and the mixture completely separated into oil and chocolate glob. The second time there wasn’t as much separation but after boiling it for 9 minutes the sides with crusty and the fudgey part was still really globby. Do you know what I could’ve done well?

By: Gene Goldsmith

Gene Goldsmith — Sun, 26 Jul 2009 20:04:15 +0000

We Tried this Hot Fudge Sauce at a family gathering, it was awful. It was not sweet at all. As much semi-sweet chocolate used, and only 1/3 c. sugar is not near enough. After it cooled, some of the liquid separated, and when stored in refrig, and reheated, it appeared the corn syrup separated and would not remix when heated. With all comments to this, but two, coming on the day of posting and none of the posters tried it before hand makes me think that they were just trying to make this a
popular recipe. I’ll never use another recipe from thia site and remove it from my bookmarked list.