Comments on: hot fudge sauce http://smittenkitchen.com/2009/02/hot-fudge-sauce/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Dan P. http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-325889 Dan P. Mon, 19 Oct 2009 22:47:23 +0000 http://smittenkitchen.com/?p=2003#comment-325889 Yummy! Who needs the ice cream! Drinking straight sauce now :) Yummy! Who needs the ice cream! Drinking straight sauce now :)

]]> By: Christine N. http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-323229 Christine N. Wed, 30 Sep 2009 20:02:44 +0000 http://smittenkitchen.com/?p=2003#comment-323229 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! 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 http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-317258 Susan Mon, 07 Sep 2009 03:30:10 +0000 http://smittenkitchen.com/?p=2003#comment-317258 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. 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 http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-312675 itsme Mon, 10 Aug 2009 22:41:34 +0000 http://smittenkitchen.com/?p=2003#comment-312675 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? 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 http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-309587 Gene Goldsmith Sun, 26 Jul 2009 20:04:15 +0000 http://smittenkitchen.com/?p=2003#comment-309587 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. 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.

]]> By: Karin http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-284504 Karin Thu, 14 May 2009 19:27:28 +0000 http://smittenkitchen.com/?p=2003#comment-284504 I made this for my mom last time I went to visit her, and it was amazing. Even my dad, who was incredulous that I was taking the time to make something that could so easily be bought, loved it. Everything about this recipe is just perfect, thanks for posting! I made this for my mom last time I went to visit her, and it was amazing. Even my dad, who was incredulous that I was taking the time to make something that could so easily be bought, loved it. Everything about this recipe is just perfect, thanks for posting!

]]> By: writeapostcard http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-277439 writeapostcard Fri, 01 May 2009 03:46:32 +0000 http://smittenkitchen.com/?p=2003#comment-277439 I just made this sauce, and followed the directions but it doesn't seem to have thickened? It's pretty watery, and when I put it on ice cream it just kind of mixed together with the ice cream as it melted. I already cooled it down, but should I try boiling it again for a longer period? I just made this sauce, and followed the directions but it doesn’t seem to have thickened? It’s pretty watery, and when I put it on ice cream it just kind of mixed together with the ice cream as it melted.

I already cooled it down, but should I try boiling it again for a longer period?

]]> By: Memoria http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-273209 Memoria Wed, 22 Apr 2009 22:16:58 +0000 http://smittenkitchen.com/?p=2003#comment-273209 What would be a good way to store leftover chocolate sauce? Thanks! What would be a good way to store leftover chocolate sauce? Thanks!

]]> By: JJChris http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-271136 JJChris Sat, 18 Apr 2009 22:53:20 +0000 http://smittenkitchen.com/?p=2003#comment-271136 Thanks so much for posting this! I'm living overseas at the moment, and while good chocolate is abundant, hot fudge sauce is not to be found anywhere. This will go a looooong way toward making up for that: I see many hot fudge sundaes in my future! Thanks so much for posting this! I’m living overseas at the moment, and while good chocolate is abundant, hot fudge sauce is not to be found anywhere. This will go a looooong way toward making up for that: I see many hot fudge sundaes in my future!

]]> By: rebel http://smittenkitchen.com/2009/02/hot-fudge-sauce/#comment-263751 rebel Fri, 03 Apr 2009 22:52:06 +0000 http://smittenkitchen.com/?p=2003#comment-263751 Mmmm. When I was a kid, my mom made a chocolate sauce for ice cream that was wonderful and that contained golden syrup. Maybe this will be similar. I can now get golden syrup in the U.S., rather than asking every friend who ever goes to England to bring back a couple of tins of it, but it would be so much more convenient to use Karo. Not to mention my mother has no clue what I'm talking about when I ask her how she made it. Mmmm. When I was a kid, my mom made a chocolate sauce for ice cream that was wonderful and that contained golden syrup. Maybe this will be similar. I can now get golden syrup in the U.S., rather than asking every friend who ever goes to England to bring back a couple of tins of it, but it would be so much more convenient to use Karo. Not to mention my mother has no clue what I’m talking about when I ask her how she made it.

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