Hot Fudge Sauce

It came out well; very rich in flavour. I only wished it was a little runny in consistency. How can I make the sauce a little thin now that I've made it? Any suggestions? Thanks.

This hot hot fudge is easy to make, to serve and to reheat. We halved the recipe and served the sauce over Hagan Das vanilla ice cream. Friends commented on how flavorful it was. I commented on how easy it was to make. The sauce doesn't harden, become a slab but stays "like a sauce." I used 70% bittersweet Scharffenberger chocolate and Droste cocao.

this is easy to make thinner: just add more cream, or even a little milk as it's rich enough to take it. you can add this at the beginning of the recipe. or when rewarming it. start with 1/4 cup more and see if that satisfies you. you could also add 1/4 cup of your favorite liqueur if you like- that would change the flavor (add it as the last step and skip the vanilla) of course....but would thin it out.

Easy to make. I tend to bypass the sifting and pour the cocoa directly in, just whisking extra to remove the clumps. Very rich, chocolate flavor that works perfectly with vanilla ice cream or most any dessert. Also stores well in the fridge and can reheat without trouble

If you double the recipe, 250 g=2.5 cups of cocoa powder; which is a small box of Droste. I always double and then give some away!

I made this just fine in the microwave. Half recipe in a 2 C Pyrex worked out great.

I threw this together in less than 10 min, and it is FAR superior to the syrupy hot fudge I am used to — probably due to the exclusion of corn syrup. I made it with Hershey's Special Dark cocoa powder because I'm cheap as hell, and it turned out beautifully! Can't wait to serve it up on the 4th.

I have made 1/2 and even 1/3 of the recipe without any problem; for reheating I put the jar in a warm water bath in saucepan and stir a few times. works perfectly and no risk of burning/boiling

Made this vegan by substituting one 12.2 oz can unsweetened evaporated coconut milk and just shy of 1/2 cup unsweetened soy milk for cream and Earth Balance organic coconut spread for butter. Omitted the salt due to the salt in the vegan butter. I used my store brand cocoa thinking it would lack a bit of flavor and was shocked at how deep the flavor was. This came out super dark, rich and incredibly chocolatey.

4 tbsp butter is 57 g

This was amazing and worth every bit of the 5 star rating!! This is the best fudge sauce I've ever tasted - and definitely have ever made.

Really delicious. Sifting the cocoa into the sauce before whisking made life simpler. I would love to see exact temperatures for recipes that require precision, like chocolate.

My company loved it! Six senior citizens almost finished the entire batch over Breyers homemade vanilla ice cream. Some had never tasted homemade hot fudge and said they’d never be satisfied with store bought hot fudge again. I only used a cup of the cocoa. The consistency was perfect. It’s easy to make. It’s not too sweet. It is addictive!

I would guess your heat was up too high.

I made this with 1/4 cup of Amaretto liqueur instead of vanilla, because I wanted the sauce a bit thinner and I love the flavor of Amaretto. The sauce has such a rich chocolate vibe that the Amaretto is subtle. My husband loves it. "You can make that again." It's a winner.