Comments on: hot fudge sauce

By: Ashley

Ashley — Sun, 15 Apr 2012 04:07:47 +0000

Thanks for sharing. I started out making your recipe but ran short of corn syrup so substituted Pancake syrup. It came out well. I also just dumped everything into the pot as I was in a hurry and it worked really well. Thanks

By: lisa

lisa — Sun, 01 Apr 2012 01:34:37 +0000

Made this tonight – delicious! Made half the recipe, used bittersweet chocolate because that’s all I had so I just reduced the sugar a bit to compensate. So easy, came together really well. Thank you!

By: Terri

Terri — Fri, 23 Mar 2012 04:06:12 +0000

Superb!

By: Kathleen

Kathleen — Thu, 16 Feb 2012 21:56:32 +0000

I made this last week and it was complete success! It is so difficult to find a real deal bittersweet hot fudge! I was planning on making ice cream with my 5 year-old daughter, so I looked at the sauces at the store. NO bittersweet and they all had High fructose corn syrup which makes my husband painfully sick.
This stuff is the real deal!!
Instead of water, I used coffee for an extra bitter kick. Also, I didn’t have any rum on hand, so I used vanilla.
This is now my “go to” dessert sauce!
Thank you!

By: J

Sat, 31 Dec 2011 20:31:47 +0000

Question from a novice:

Making this with Taza Guajillo Chili Mexican chocolate, added in 1/4 tsp of cayenne pepper and 1 tsp cinnamon to put on top of brownies and vanilla ice cream after a Mexican meal.

It tastes exactly how I hoped, but tell me, am I supposed to stir while it boils? It makes me nervous to just leave it. I have been stirring and it’s finally starting to thicken a little after about 20 minutes. If I didn’t stir what would happen?

By: Saloni

Saloni — Sun, 25 Dec 2011 19:21:01 +0000

I actually skipped the corn syrup since we had sweetened chips still came out great lol

By: Saloni

Saloni — Sun, 25 Dec 2011 19:20:12 +0000

I skipped the rum and added a spoon of Nescafe during the boiling! came out great!

By: deb

deb — Fri, 23 Dec 2011 18:07:43 +0000

Hi Kayla — I’m not sure why that happened but I just added another hot fudge sauce recipe this week that’s more foolproof. (I’ll update this post with a link to it now — I forgot.) You can leave out the peppermint and add some vanilla if you want a traditional flavor, like this one has. Hope that helps.

By: Kayla

Kayla — Fri, 23 Dec 2011 16:16:31 +0000

I made this two days ago and put it into the fridge after it cooled. The corn syrup/butter seems to have separated from the chocolate and looks like lard sitting on top and in between the chocolate. Doesn’t look very appetizing.

I also had problems with the corn syrup not mixing with the chocolate while cooking. Any idea why this may be? It stayed on top and popped and boiled right out of the pot. Even when I stirred it, it never wanted to come together. I’m taste testing this today but something tells me it isn’t going to turn out well.

Any suggestions???

By: Jee

Jee — Thu, 22 Dec 2011 03:34:19 +0000

I have the old Silver Palate cookbook and the original recipe seriously calls for 1-2/3c sugar. You must like it VERY bittersweet with only 1/3c sugar!