I have loved this recipe since the 1950's when it was presented on the back of the Carnation Evaporated milk can as 1-2-3 Fudge Sauce using powdered cocoa not bakers chocolate. Most of the time it comes out very professional and creamy. Tonight I made it without the butter and w/chocolate squares and it did come out grainy. Two weeks ago I made it using cocoa powder (no butter,again) and it came out perfectly. I didn't like the way chocolate squares melted and curdled,and for the first time my sauce came out grainy. I think using 1/2 butter is sufficient and 1 cup of butter is over-kill. I don't use butter at all.Weather also affects the way candies and sauces turn out, this week has been rainy..I'm in the Seattle area.
I didn't care too much for this sauce. When it cooled it got grainy and wasn't thick enough for my liking.
I went looking to see if this recipe was included here. I grew up on this fudge sauce and as a renowned chocoholic I'm here to tell you this is the best there is! Patience is required as in all good cooking in order to get it smooth but it is worth it! My grandmother would have to hide it from me when I was little so I wouldn't just eat it all right from the pan. I just wish I knew how to hide it from myself!
My daughter is getting married this June and wanted an ice-cream bar instead of cake. I made enough sauce for 200 guests and also made 200 small jars of this decadent sauce for host gifts. I changed the evaporated milk by adding caramel flavored creamer vanilla 1/2 & 1/2 and some water. The consistency is smooth and velvety. Such chocolate bliss!
I made this a bit differently. Used 3 squares of chocolate 3 Tbsp butter 2 c. sugar and 1 can evap. milk. It would always turn out grainy like the chocolate would not mix with the milk correctly until tonight when I figured out the secret! I poured it into my blender and processed it until smooth and it was perfect! Yum homemade hot fudge sauce is the best!
Okay when prepared as stated. I made some changes to make it great reduce sugar to 2c add 3/4 c cocoa substituted 1/2c milk and 1/2c cream for evaporated milk.
Oh so yummy! I made this one because I only had evaporated milk on hand and I am SOOOOO glad I did. Mine did not come out grainy at all. Very smooth. Granted when it is warm it is not as thick as most hot fudge sauces but I think it tastes better than any I've had! My husband loved it on his ice-cream so much that I will make this instead of buying the store bought stuff. For kicks I also mixed it with some hot milk and made a wonderful hot chocolate! Thanks for sharing Cathy!
Too sweet and too thin. I only added TWO cups of sugar and we couldn't handle it. What a waste.
Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and my grandmother's always turned out smooth and creamy, not grainy. The difference is that my mother cooked her sauce until it was thickened, but my grandmother kept hers on the heat about 20 minutes after it thickened, stirring every 5 minutes or so. Cooking longer not only improves the texture, it takes some of the sweetness out. I agree that two cups of sugar is plenty, but then I don't care for the sickening sweetness of store toppings made with corn syrup. If you like your ice cream to taste sweeter than the sauce, use 2 cups.
