Chocolate Fudge Sauce

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
7
Yields:
1.5 cups
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes