*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Sue, this sauce is amazing! However, I tend to follow other people's reviews and cut the butter down to 1 1/3 sticks. Also, AND I HOPE IF YOU HAVE TROUBLE YOU READ THIS... the amount of sugar in this recipe is off. Previously, when I went to store it, it would crystallize really bad in my fridge over time. I'm an engineer, so I figured I'd check it out. It turns out, when the liquid in this recipe is hot it can hold 3 cups of sugar (supersaturated solution). When it cools to the temperature of your fridge (about 40 F), sugar begins to precipitate out of the mixture and crystallize. You can heat it back up and stir and stir and it will dissolve again, but I calculated and tested, and the recipe is actually 1 cup over the maximum amount of sugar allowable by chemistry. If you don't want to have to reheat it for so long to get rid of the sugar crystals, cut the recipe down to 2 c sugar. It's still plenty sweet and the consistency isn't effected. AWESOME recipe though!
ok, I have finally found a hot fudge recipe that I am going to keep. I did change a few things, though. I did not add any vanilla. I added about 6 ounces and unsweetened baking chocolate, I thought after tasting it that it tasted like chocolate SAUCE not FUDGE, so that's why I added the extra chocolate. I also added almost a teaspoon of salt. It helped to cut down on the VERY sugary taste. I did not have to put the mixture into a blender, it was prefectly smooth by just whisking it, it also keeps very well in the fridge and reheats perfectly. oh I forgot to add, it DOES NOT taste like carmel, the people that say that MUST be using sweetened condensed milk, not evaporated milk. Oh, and it was just a tad bit thin at first, then once it cooled it was perfect.
I love to make hot fudge and have used various recipes; some call for sweetened condensed milk, others call for sugar and evaporated milk, some with cocoa, others with choc chips. I decided to give this one a try after just not finding one quite thick enough or creamy enough. This was perfect. The consistency was excellent. I have made it numerous times now. I have upped the cocoa to almost 1/2 cup to prevent the caramel taste and give it a richer chocolate taste. I have also (after reading some reviews) added in a handful of semisweet choc chips. A tip to save on dishes and time is to use a hand blender while boiling on the stove instead of using a blender after cooking. I'm keeping this recipe and will be giving this out for Christmas gifts this year.
Another tip to follow up... We discovered that if you use only 1-1/3 cup of butter, it is slightly less thick and has less of a carmelized consistency and more like fudge rather than caramel. Also, for the left-over sauce, it is not grainy and does not crystalize. Try it!
Totally to LIVE FOR!!!! I don't rate many recipes 5 stars but this deserves MORE! This was so easy to make. The only thing I did was to halve the recipe. My only caution would be if you have a blender that is made of plastic instead of glass and pouring in the hot liquid. I had a glass blender and had no problems. If you LOVE chocolate you need to try this one! This would be great with fruit or fondue. This is FANTASTIC just eating off the spoon when slightly cooled or even COLD the next day!! I served with buttermilk pound cake II recipe.
Five stars with these adjustments: Used only 1/2 cup of butter, only 2 cups of sugar, and increased the cocoa powder to about 1/2 cup. It did not crystallize in the fridge with this method. So much better than any hot fudge I've found in a store!
Ohhhh yum. This was a PERFECT ending to a HORRIBLE day! Even though when I was making it, it boiled over the pot all over my stove, which indeed was my fault, because against my better judgement I opted to use the smaller pot and of coarse the obvious happened (I'm having a really bad day) the end result of this was worth every bit! THANK YOU Lisa, this was the best part of my day, my P.J.s, A bowl of Breyers vanilla with your hot fudge sauce...and a nice cold beer!!
Fabulous!!!!!!!!!!! Make sure to blend the sauce-I have done it both ways-trying a shortcut once of not blending. The blending makes for the richest smoothest sauce. I like to serve this over fudge brownies for brownie sundaes-yum!
I made this last year for Christmas gifts and I already have them asking for this again this year. Starting making batches last night. I double the recipe and it almost makes 5 pints. In a double batch I use 1.5 cups of the Cocoa, 1Tbs vanilla and boil for 9-10 minutes. This gives a rich dark chocolate flavor. If you like milk chocolate then use a little less. Blending is the key as the cocoa will be grainy out of the pan. Blend it for at least a few minutes or until it becomes think and strains your blender. Also when reheating I use a measuring cup with water and put the hot fudge in the water or you can use a single serving in the microwave. This keeps the hot fudge from crystalizing.