Hot Fudge Sauce
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups sauce
ingredients
- 1⁄2 cup cocoa
- 1 cup sugar
- 1 cup light corn syrup
- 1⁄2 cup condensed milk
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
directions
- Combine everything, except vanilla, in a saucepan.
- Bring to a boil and allow to boil for 5 minutes Remove from heat and stir in vanilla.
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Reviews
-
I really enjoyed the taste of this while it was warm and it came out silky smooth, but as soon as it hit the ice cream it turned into chocolate caramel and was hard to eat. I used sweetened condensed milk in it. I just checked other recipes here and I've found sweetened as well as evaporated in recipes so I'm going to try the condensed next time. It was a very simple recipe to make and also a nice amount. The firm caramel I might use for some brownies so it definitely won't go to waste.
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I made this recipe because it uses cocoa instead of chocolate. I wasn't sure if "condensed milk" meant evaporated milk or sweetened condensed milk, but since KatieLynn had success substituting heavy cream, I went ahead and used evaporated milk since I had a partially used can open already. There also wasn't much direction regarding cooking temperature, so I played it safe -- I started on medium-high heat and stirred constantly. When the sugar was melted it began making whooshing noises as my spatula scraped the bottom of the pan, and that worried me, so I reduced the heat to medium. After it got to a rolling boil I reduced the heat to low for the 5 minutes of boiling. The sauce turned out very nice, thick and smooth -- exactly like I wanted! (I omitted the salt and used unsalted butter, to reduce the sodium for my diet.)
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Very, very yummy (and super easy) hot fudge! I substituted heavy cream for the condensed milk and it seemed to work fine. The texture of my finished sauce was *very* slightly grainy, might be improved by boiling longer ( I don't think I boiled it the full 5 minutes) or by using superfine sugar. I especially liked that this recipe called for cocoa powder, not chocolate - it's cheaper, and I'm more likely to have it on hand. Thanks, Lisa! This one's a keeper!
Tweaks
-
I made this recipe because it uses cocoa instead of chocolate. I wasn't sure if "condensed milk" meant evaporated milk or sweetened condensed milk, but since KatieLynn had success substituting heavy cream, I went ahead and used evaporated milk since I had a partially used can open already. There also wasn't much direction regarding cooking temperature, so I played it safe -- I started on medium-high heat and stirred constantly. When the sugar was melted it began making whooshing noises as my spatula scraped the bottom of the pan, and that worried me, so I reduced the heat to medium. After it got to a rolling boil I reduced the heat to low for the 5 minutes of boiling. The sauce turned out very nice, thick and smooth -- exactly like I wanted! (I omitted the salt and used unsalted butter, to reduce the sodium for my diet.)
-
Very, very yummy (and super easy) hot fudge! I substituted heavy cream for the condensed milk and it seemed to work fine. The texture of my finished sauce was *very* slightly grainy, might be improved by boiling longer ( I don't think I boiled it the full 5 minutes) or by using superfine sugar. I especially liked that this recipe called for cocoa powder, not chocolate - it's cheaper, and I'm more likely to have it on hand. Thanks, Lisa! This one's a keeper!
RECIPE SUBMITTED BY
Lisa Sorrell
Lake Odessa, Michigan
My family is usually scared to ask what's for dinner as it probably will be something we have never had before and none of us know if we will like it. I have a family full of picky eaters, but I always make them at least try something before deciding if they like it or not!