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    You are in: Home / Recipes / Chocolate Fudge Sauce Recipe
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    Chocolate Fudge Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Toby Jermain's Note:

    The mother of a childhood friend made her own chocolate sauce with a touch of lemon juice in it, and I still remember how good it was. You don't even know the lemon juice is there, but it does something marvelous to perk up the flavor.

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    Units: US | Metric


    1. 1
      Combine cocoa and sugar in saucepan.
    2. 2
      Add milk, butter and salt.
    3. 3
      Bring almost to a simmer, and cook, stirring constantly for 1-2 minutes.
    4. 4
      Remove from heat.
    5. 5
      Add vanilla and lemon juice, and stir until well combined.
    6. 6
      Serve hot or cold over ice cream or other desserts.

    Ratings & Reviews:

    • on January 22, 2008


      Superb!!! With temps varying from night-time lows of 4 degrees F to daytime highs of 22F, and lots of snow this past week, I knew I needed a chocolate fix that would last a few days as well as heat up the kitch. During these likely times in winter, provided we have electricity, I keep a box of store bought cake mix in the pantry. I cooked it last night, then began searching for "chocolate syrups, frostings, and gravys" that would make this a bit home-made. This recipe did the trick. Even with the "cold" temps I keep the main part of my house at during cold weather, this was way outta this world. It didn't solidify in the least. As a matter of fact, it kept the whole 9X13 "poke cake" fudgy and tasting of homemade even through a very cold "kitchen" night. I'm still eating on it, and it should last at least through tomorrow night's winter icey forcast. This was simple. I always have these ingredients at hand, and it turned a sheet cake into an unbelievably tasty delight. With the "poke cake" method, it becomes almost "fudgy" on the inside, but keeps most of the "cake" texture otherwise. This is a keeper, and will be used time and time again. I must say that for a moment I was concerned that the "dry" cocoa would not incorporate into the milk/sugar/etc., mixture, but right at the boiling point, all came together. In the end, it "seeped" into my cake beautifully, and it's scumpticious! Thanks, TJ!

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    • on June 24, 2005


      This is a far better sauce than what you could ever buy. I had made a chocolate fudge cake and being a hot day, it did not need frosting as it would have melted....however it did need something. I found that this is an excellent choice to use as a drizzle on a cake. My 2 stepsons loved it. After one had it on ice cream and I had drizzled some on the cake the one stepson of 23 years ate what was left in the pan. He is such a kid at heart....just like his father.

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    • on October 01, 2003


      This sauce is really yum! I did have to use 1 cup of evaporated milk because the mixture was starting to burn at the sides without a little more milk in the pan. Also, I substituted the butter with margarine. I loved the idea of adding lemon juice to this sauce. It did impart give the sauce a mighty good kick!;-) Thank you for sharing the recipe!

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    Nutritional Facts for Chocolate Fudge Sauce

    Serving Size: 1 (417 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 866.7
    Calories from Fat 379
    Total Fat 42.1 g
    Saturated Fat 26.3 g
    Cholesterol 113.8 mg
    Sodium 535.3 mg
    Total Carbohydrate 123.6 g
    Dietary Fiber 7.1 g
    Sugars 100.7 g
    Protein 12.2 g

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