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This was easy, quick, and flavorful ~ and had a fudge-like consistency when it hit the ice cream. As my sauce cooled slightly, but was still hot, the butter separated and rose to the top. I removed the excess butter by dipping a folded paper towel several times into the sauce! Next time, I'll reduce the butter by half to see if that resolves the separation problem. Made for the Variety is the Spice of Life Event 2013.

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Kerfuffle-Upon-Wincle May 26, 2013

Just made this. Liked the flavor and thought it was great - but I prefer a hot fudge that gets harder and a bit chewy when it hits the cold ice cream. While the flavor was good, the texture was more like thick pudding. But Quick and easy to make, that I like! Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in orange liqueur. I can adjusted to my personal taste. Thank You!! for sharing yours recipes! Made for the 2013 Variety is the Spice of Life event.

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CHEF GRPA May 14, 2013

I did two of the variations, and both were wonderful! For the white chocolate orange version, I used some high-quality bulk white chocolate, and Cointreau for the liqueur. It's delicious with the liqueur in it, albeit a tad boozy, but it also tastes pretty good if you omit the alcohol. This version thickens when cold, but still stays liquid. You just have to be sure to give it a stir before using once it's cooled, or all the orange zest will be sitting at the bottom of the container. I used this on some lemon frozen Greek yogurt, but I'm thinking that this might be a nice sauce for some crepes, too. The chocolate coffee version was great as well (I served this on some coffee ice cream). I used Kahlua, coffee extract, and some Scharffen-Berger bittersweet squares. I contemplated omitting the coffee extract, thinking it might only be necessary if the brandy is used in place of the coffee liqueur. The Kahlua alone didn't give it as much coffee flavor as I wanted, so in went the coffee extract too. This version gets pretty firm once chilled, so it needs to be warmed up before serving. Of course, you could always eat this cold by the spoonful instead -- no judgement here, lol! Thanks for posting! Made for the Variety is the Spice of Life 2013 event

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Muffin Goddess May 13, 2013
Chocolate Fudge Sauce With Variations